PREPARATIONS PREFERENCES, PERCEPTION OF NUTRITIONAL VALUE, AND ACCEPTANCE OF ELABORATED PRODUCTS AND TRANSGENIC BEANS BY BRAZILIAN CONSUMERS

Authors

Keywords:

Transgenic beans, nutritional value, acceptance of bean-based products, Phaseolus vulgaris

Abstract

This study evaluated the perception of Brazilian consumers regarding the nutritional value, preparation/consumption preferences, and acceptance of genetically modified (GM) beans. An opinion survey was carried out using an electronic questionnaire from Google®. From the total of 873 participants, more than 44% said they eat beans more than 5 times a week and describe beans as a yummy, traditional, and nutritious food. For them, beans are a food rich in iron (93%) and a source of protein (83%), that is not related to fattening (73%) and do not cause abdominal discomfort (82%). Regarding the possibility of consumption diversification, the Brazilian consumer would not buy beans ready for consumption (51%), such as canned beans (58%). On the other hand, most of the consumers would eat products made with bean flour (78%), e.g., pasta and snacks (65%) and pâté for appetizers (57%). As for the consumer's perception of GM products, the majority (87%) claimed to know that industrialized products have GM ingredients, such as soy or corn. There was an evident low acceptance (46%) of the term "transgenic" (and 36% of consumers were fearful). The results demonstrated that when consumers access more information about the quality and nutritional value of the product, the greater the trust and acceptance of GM beans.

Author Biography

Juliana Aparecida Correia Bento, Universidade Federal de Goiás Centro Universitário Araguaia

Doutora em Ciência e Tecnologia de Alimentos pela Universidade Federal de Goiás - UFG - (2021), mestre em Ciência e Tecnologia de Alimentos pela UFG (2018), com MBA em Gestão da Qualidade pela faculdade UNYLEYA (2018), e Bacharel em Engenharia de Alimentos - UFG - (2016). Atua na pesquisa científica com ênfase nos seguintes temas: jatropha curcas, microencapsulação e coacervação complexa, extração e caracterização de amidos, modificação de produtos amiláceos, produção de extratos enzimáticos, avaliação de compostos bioativos e fatores anti-nutricionais, desenvolvimento de novos produtos (principalmente massas alimentícias, biscoitos, snacks, conservas, tempeh e confeitos), e propriedades culinárias e nutricionais do feijão. Revisora de artigos de periódicos científicos internacionais como Food Chemistry, Carbohydrate Polymers, entre outros. Atua como docente do ensino superior desde 2020, e atualmente é professora nos cursos de graduação em nutrição e enfermagem do Centro Universitário Araguaia - UniAraguia. 

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Published

2023-10-09

Issue

v. 18, n. 2 (2023)

Section

Articles

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