Rosires Deliza

• PhD
• Senior Researcher at Brazilian Agricultural Research Corporation (EMBRAPA)

Reducing sugar consumption is a global need, especially given its relationship with the increase of chronic non‐communicable diseases. The Brazilian industry has used apple juice as a substitute for added sugar in fruit beverages. This study aimed to elucidate whether and to what extent apple juice can be reduced without affecting sweetness percept...

The development of a plant-based ice cream using an alternative protein together with açaí and jabuticaba peel flour is a way of meeting the demands for plant-based products and valuing the Brazilian biodiversity. Thus, this study aimed to evaluate the rheological and technological characterization of plant-based ice cream of the açaí and jabuticab...

This research study endeavored to examine the impact of high-pressure processing (HPP) on the texture and color of post-rigor mortis beef, explicitly focusing on the Longissimus dorsi muscle obtained from the crossbred F1 Senepol/Nelore breed of cattle. Pressure levels ranging from 100 to 400 MPa were exerted at varying processing times on beef sou...

Food neophobia inhibits consumer acceptance of insect‐based products due to unfamiliarity and insufficient information. Nevertheless, positive information and imagery, emphasizing health benefits and hedonic qualities, may lessen these barriers. Hence, Study 1 ( N = 543) investigated whether combining message with product imagery versus only messag...

Resumo A percepção e a intenção de compra em relação à “Carne Baixo Carbono (CBC)” foi avaliada através de uma pesquisa online com 851 consumidores de carne bovina residentes no estado do Rio de Janeiro, Brasil. Foi utilizado a Associação Livre de Palavras, solicitando que os participantes descrevessem as primeiras quatro palavras que lhes viessem...

Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. Th...

The present work aimed to explore, for the first time, the sensory potential of three native species of Vanilla collected in the Brazilian Atlantic Forest ( V. bahiana , V. chamissonis , V. cribbiana ). Ethanolic extracts of vanilla species were obtained from the ripe, enzymatically cured pods, and added to lactose‐free milk making vanilla flavored...

This study aimed at developing a probiotic fermented soymilk-based dessert containing coffee and soybean hull. Nine fermented formulations were elaborated with 10% powdered soymilk (w/v), varying percentages of sugar, arabica soluble coffee, and soy hull. They were fermented with probiotic strains of Lactobacilli and Bifidobacteria (10 6 CFU/mL). O...

The objective of this review is to summarize the recent advances on culturing meat, while reflecting on consumer acceptance and upcoming possibilities. We start by updating technology related to cultured meat production, highlighting its nutritional and sensory facts. We continue with a deeper analysis of the latest challenges for consumption and r...

The soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evaluate the nutritional composition and consumer acceptance of soymilk from three soybean cultivars with special f...

Whether for ethical or personal health considerations, people are increasingly searching for avenues to diversify their protein intake sources. Across all main categories of alternative proteins, edible insects face the highest consumer reluctance. The present study delves into insect-based bread (virtue/functional) and chips (vice/hedonic) product...

The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The results of the survival analysis demonstrated that, in general, consumers still considered the fish to be...

A large body of evidence assessing the effectiveness of front-of-package (FOP) nutrition labeling exists. Most experimental studies have been conducted with fictitious products. However, consumers’ perception depends on several products extrinsic factors such as brand. Understanding how strong brand associations influence the effectiveness of FOP n...

This study aimed to investigate Brazilian consumers’ perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define consumer segments considering their socioeconomic characteristics and eating habits towards industrialized products through free word association tasks answered by 1004 participants via an online pl...

The use of edible coatings in meat is currently being investigated in several studies. However, consumers’ attitudes toward this technology are not clear. This study evaluated consumers’ intention to purchase vacuum-packaged meat with a chitosan coating based on the label information. Three factors combined with different levels were considered: ty...

Tropical fruits, such as cashew apple, acerola, and melon, can be used to obtain innovative juices with high contents of bioactive compounds. Technological processes are needed to ensure the safety of products during their shelf life. However, these processes can modify the sensory properties of the juice, which have an important role in consumer a...

BACKGROUND The way packaging design elements are constructed, or combined, can significantly influence the perception of consumers. A cross-cultural assessment was carried comparing how different packaging designs may affect the perception of bread and chips made with cricket flour across French, Brazilian and Colombian consumers. Participants rate...

This article aims to review the current literature pertaining to the effects of eating local seasonal food on sustainable consumption. To this end, we examined definitions of seasonal and local food, the methodological approaches adopted to study the impact of seasonal consumption on sustainability, and sustainability dimensions investigated in jou...

Os produtores de queijo de cabra têm demandado por novas tecnologias para diversificar a oferta de produtos derivados do leite caprino, visando o aumento de seu consumo. Em virtude disso, o objetivo deste estudo foi avaliar, em três capitais brasileiras, a aceitação sensorial de diferentes queijos de leite de cabra, cuja caracterização sensorial fo...

Science and technology are highly progressing in different domains towards safe and healthy food products originated from sustainable supply chains. Ohmic sciences combined with novel food processes empowered by digital technologies may contribute to optimized cyber physical ecosystems for food, biofuel or biomaterials production. Multifunctional i...

The objective of this work was to study how six sorghum genotypes affected the production of whole grain expanded snacks using extrusion cooking and to evaluate their physicochemical properties, sensory characteristics and consumer acceptance. The chemical composition and antioxidant capacity of raw flours from whole grains were evaluated. Sectiona...

The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale an...

Although considerable research has been done on the role of a health goal in food choices, little effort is devoted to the contexts intervening between the health goal and choices and its relationship with taste and price in the congruent non-conflicting versus the incongruent conflicting choice context. The present research experimentally examined...

This study investigated the isolated and combined effect of UV-C (0.310 J/cm²) and high hydrostatic pressure (HHP; 300 MPa for 5 min at 25 °C) on the quality parameters of cooked fish batter with reduced salt content by 25% and 50%. The treatments did not affect sodium chloride concentration, redness, yellowness, cohesiveness, springiness, and resi...

Although the need to reduce the sugar content of processed products has been widely acknowledged, progress has been slow. So far, sugar reduction strategies have been targeted at minimizing the sensory changes associated with product reformulation, mainly through the use of non-nutritive sweeteners. However, emerging evidence has shown that we may...

The aim of the present study was to investigate through free word association the Brazilian consumers' perception of fish as a meal and to explore whether different fish consumption frequencies play a role. The participants were split into high, occasional, and low consumption groups according to their self‐reported fish consumption frequency. Braz...

Several studies have reported that most new products do not achieve satisfactory results when launched on the market. There is a need to increase the efficiency of the methodologies used in the development of new products to increase success rates. Rapid sensory methodologies named Polarized Sensory Positioning (PSP), Check-all-that-apply (CATA), P...

Front-of-package (FOP) nutrition labelling schemes use different framing to highlight nutrient content and promote healthier food choices. Health logos and nutritional warnings can be positioned on opposite sides of a continuous that goes from highlighting healthful products (gain-frame) to highlight unhealthful products (loss-frame), respectively....

The study aimed at investigating the influence of four variables related to processing technology and formulation on consumer’s choice of fruit juice, and to explore the moderating effect of food technology neophobia (FTN). A choice‐conjoint task was implemented considering four variables: processing technology, added sugar, preservatives and cold...

Nutritional warnings are rapidly gaining relevance, particularly in the region of the Americas, as a front-of-package nutrition labelling scheme that facilitate the identification of products with high content of nutrients associated with non-communicable diseases (NCDs). Several graphic designs are being developed as countries discuss the implemen...

Front-of-package (FOP) nutrition labelling schemes were developed to improve consumer’s comprehension about the food nutrients associated with non-communicable diseases (NCDs). Several FOPs have already been developed, and Brazil is in the process of evaluating a scheme to introduce in the products. The aim of this study was to investigate the impa...

Insect foods have recently become available in the US and Europe, and efforts are underway to understand the perception of edible insects especially in Western countries. The goal of this work was to examine the social representation and to understand the vocabulary Brazilian consumers use to refer to insects as food. A total of 780 individuals wer...

Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory and technological characteristics. The...

Nutritional warnings highlighting high content of nutrients associated with non-communicable diseases have been recently proposed as a tool to facilitate the identification of unhealthful products. However, several different cues raising positive healthful associations are usually included on food packages, which can reduce the effectiveness of nut...

This study provides an experimental-exploratory investigation about the role of regional culture and Euclidean distances on the consumers’ representation of edible insects in Brazil, a country with an extensive geographical surface. Seven hundred and eighty participants were recruited on the streets of eight cities from different Brazilian states:...

New processing technologies are gaining popularity worldwide due to several advantages related to food safety, shelf life extension, nutritional and sensory quality. However, consumers can be cautious of food products produced using these technologies. In this context, the objectives of the study were to explore consumers' spontaneous associations...

p class="SitioNovoResumo">No Brasil é comum a comercialização de bananas em penca, contribuindo com as perdas pós-colheita. No entanto, buquês reduzidos e dedos individuais podem ser alternativos, desde que a qualidade e a aceitação pelo consumidor não sejam comprometidas. Objetivou-se avaliar a influência da forma de apresentação (dedos e buquês)...

Sorghum is a cereal containing many bioactive compounds; however, its use for the human diet requires the development of products that attend the consumer's needs and preferences. Six sorghum genotypes of different colors were analyzed to develop a new beverage. The whole grains were analyzed for their chemical composition, condensed tannins (CT),...

This study was carried out to evaluate the antilisterial activity of carrot, and the impact of its incorporation on the carotenoid content in Minas Frescal cheese, combined or not with high hydrostatic pressure processing, as an alternative for the development of healthier fresh cheese free of synthetic preservatives. Cheeses were manufactured with...

Five pasta formulations containing 0 (PTWF0), 6 (PTWF6), 12 (PTWF12), 17 (PTWF17), and 23 g/100 g (PTWF23) of tilapia-waste flour (TWF), and a commercial pasta were evaluated concerning physicochemical and sensory characteristics. TWF increased (p < 0.05) protein, lipid and ash levels, energy value, cooking loss (CL), redness, yellowness, chroma (C...

White wine Pinot noir grape pomace was dried and milled into flour or extracted in hot water and dried. Both ingredients were analysed and compared according to nutritional and biological value. The extract presented higher mineral and soluble fibre content. After a human digestion simulation, phenolic content and antioxidant capacities were also h...

The objective of this work was to evaluate the effect of different packagings for the transportation of the Rama Forte persimmon (Diospyros kaki) cultivar on the sensory characteristics and consumer acceptance of the product during storage. Three types of packagings were evaluated: wooden crate; cardboard boxes; and a new packaging made of recycled...

Dairy products are an adequate alternative as functional foods since they present excellent nutritional value, have wide acceptance with consumers, and are potential matrices for inoculation of probiotic microorganisms. The present study aimed to develop a fermented milk beverage with fruits and a probiotic culture included, to evaluate the accepta...

The aim of the present study concerns the development, characterization and sensory evaluation of a dual-functional whey hydrolysate. Four concentrations of commercial pepsin (0.48%, 0.95%, 1.43%, 1.91% w/w) were evaluated. The hydrolyses curves and the Reversed-Phase High Performance Liquid Chromatography analyses showed a direct relationship betw...

Fat replacement by carboxymethyl cellulose (CMC) and inulin (IN) for the manufacture of low‐fat lamb patties was investigated utilizing mixture design. The effect of fat, CMC, and IN levels on texture, color, weight loss, patty diameter reduction, and sensory characteristics was investigated. The presence of CMC decreased hardness (p < 0.05). While...

Food products targeted at children are usually marketed using persuasive elements aimed at creating positive hedonic and emotional associations. For this reason, changes in children's emotional associations with unhealthy food products can discourage their consumption. In this context, the aim of the present study was to compare children's emotiona...

The sensory quality of a product is related to the adequate levels of sensory attributes in all aspects of the appearance, aroma, flavour, texture and aftertaste; therefore, to investigate how consumers perceive the product is essential to achieve success in the competitive market. It is known that consumers create subjective impressions on the qua...

A semente de Araucaria angustifolia, conhecida como pinhão, é um alimento típico da região Sul do Brasil, com identidade histórica e cultural. Além de ser responsável pela renda de pequenos produtores, é um alimento com grande potencial nutricional, energético, pois contém amido resistente e compostos bioativos. A valorização do pinhão pode colabor...

Excessive sugar intake is a global public health concern, and sugar-sweetened beverages (SSB) represent one of the main sources of added sugar in the diet. In this sense, the inclusion of front of pack (FOP) nutritional schemes and food reformulation are strategies that could contribute to reduce sugar consumption and improve population health stat...

New technologies provide the fruit sector opportunities for the development of new products that meet consumer demands for a healthy diet. These technologies have several advantages over conventional thermal processes as they yield more nutritious food, preserving their sensory characteristics. However, these advantages do not assure consumer accep...

Contextual and individual variables have been shown to play a key role in shifting consumers' emotional reaction to food products. Socio-economic status (SES) influences consumer past and present experiences with food products, as well as the social and personal meanings attached to foods, which can strongly affect their emotional associations. In...

Excessive sugar consumption has been identified as the main dietary determinants of obesity among children and adolescents. Sugar sweetened beverages are one of the main sources of added sugar in the diet. Therefore, gradual sugar reduction in these products can contribute to decreasing sugar intake and encourage children to slowly develop preferen...

Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fibe...

Proximate composition (%), energy value (kcal/100 g) and total dietary fibers (%) of bread formulations with different tilapia flour levels. (XLSX)

The objective of this study was to evaluate the suitability of two strains of probiotic bacteria (Bifidobacterium animalis subsp. lactis and Lactobacillus rhamnosus) incorporated individually into Boursin-type goat cheese and their in vitro resistance through the passage of the gastrointestinal tract in the cheese. The viability of B. lactis and Lb...

This paper presents a Bayesian approach to Frequentist Logit Multinomial model used in Choice-based Conjoint Analysis. The analysis was conducted with data of choice for the assessment by 144 consumers, eight samples of light strawberry flavored yogurts, ranging information from three ingredients (sugar, fat and protein) in a full factorial design....

Sugar reduction in beverages can contribute to reduce consumption of this nutrient and to improve the health status of the population. However, such reduction can negatively affect consumer perception. Label information can be an effective tool to increase consumer interest in sugar-reduced products. In this context, the aim of the present work was...

Reducing the added sugar content of sugar‐sweetened beverages is one of the most cost‐effective strategies to achieve short‐term changes in added sugar intake. The present study aimed at evaluating children and adults' sensory and hedonic perception of added sugar reduction in grape nectar. For this purpose, two studies were carried out. In the fir...

Sugar sweetened beverages are one of the main sources of added sugar in the diet. Therefore, sugar reduction in these products could contribute to the prevention of various negative health conditions, such as obesity, diabetes and cardiovascular diseases. In this context, the present work aimed to study consumer sensory and hedonic perception towar...

Expectations play a key role in our experience of foods and beverages, cosmetics, or any other product or service, as we always have an anticipated idea of how our experience will be. The need for better understanding of consumer perception of the sensory properties of products, together with the role of expectations in influencing consumer accepta...

Well-being is one of the ultimate goals people pursue in their life and, consequently, it could have the potential to contribute to a better understanding of consumer food choices. Sensory and consumer scientists are expected to play a key role in the development, validation, and use of methodologies to evaluate perception of well-being in a food-r...

Excessive consumption of sodium chloride has been widely criticized by the medical and scientific communities; this ingredient is directly related to increased blood pressure, one of the main factors associated with cardiovascular events. Studies have shown that most sodium in an industrialized diet is presented in the food at the moment of purchas...

The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory and hedonic perception of sheep meat coppa, an innovative product. Four sheep meat coppa samples were formulated by varying smoking (smoked...

The inclusion of front of pack (FOP) nutrition labels is one of the strategies that has been proposed to encourage people to make healthful food choices, helping to cope with the increasing burden of overweight and obesity among adults and children. The aim of this study was to evaluate the effect of different FOP labels on Brazilian children and p...

The aim of the study was to evaluate the influence of intrinsic and extrinsic characteristics of the regular and probiotic version of two milk products on consumer overall liking and perceived wellbeing. In Study 1, consumers evaluated milk samples with different label design. In Study 2, consumers evaluated samples of chocolate flavored milk diffe...

Reformulation of industrialized products has been recognized as one of the most effective strategies to reduce sugar intake and improve public health. Information about product reformulation can negatively affect consumer hedonic perception as a negative relationship between tastiness and healthfulness exists. In this context, the aim of the presen...

The development of high-quality air-dried cured sheep meat products adapted to meet consumer demands represent an interesting option to add value to the meat of adult animals. The present study aimed to evaluate the influence of process parameters on consumer choice of two products from sheep meat under different evoked contexts, considering produc...

Pastaza is the largest and least populated province in Ecuador, with seven native indigenous nationalities. The Kichwas from the Rio Chico community live near to the capital city Puyo, are recognized for their knowledge on stingless honey bees. From the 400 species of Neotropical Meliponini that make honey in cerumen pots, almost 100 thrive in Sout...

The aim of the present work was to screen probiotic cultures for the development of non-fermented probiotic milk that keeps its sensory, microbiological and physicochemical characteristics during storage. The study was conducted in three steps. Initially, five probiotic cultures (Bifidobacterium animalis, B. longum, Lactobacillus acidophilus, L. ca...

People do not usually process all the available information on packages for making their food choices and rely on heuristics for making their decisions, particularly when having limited time. However, in most consumer studies encourage participants to invest a lot of time for making their choices. Therefore, imposing a time-constraint in consumer s...

This research contributes new understanding of the role of consumption context. 12 studies involving 1727 consumers were conducted as central location tests (CLT). Using between-subjects experimental designs, the influence of evoked contexts relative to control condition for hedonic responses and sensory product characterization using check-all-tha...

Abstract Fresh cheese stands out for its tradition and widespread consumption in Brazil. However, there is a lack of information on motivation towards the consumption of available fresh cheeses in the Brazilian market. Focus group sessions were used to explore consumers’ attitude and opinion about fresh cheese. Products with different characteristi...

Reducing the concentration of added sugar in processed foods is one of the most realistic strategies to reduce the intake of this nutrient in the short-term. In order to be effective, gradual sugar reduction strategies need to determine the maximum sugar reduction that can be unnoticed by consumers. In this context, the present work aimed at provid...

This study aimed at estimating the consumer's willingness to pay (WTP) more for value-added pomegranate juice using the contingent valuation method (CVM). The WTP was estimated applying the open-ended elicitation technique with 454 consumers in two supermarkets located in Rio de Janeiro, Brazil. The average consumer's WTP more for pomegranate juice...

The aims of the present study were to gather information about Brazilian consumers' perception of lamb meat and to study whether the perception is affected by the consumption frequency of this type of meat. A total of 1025 Brazilian consumers completed word association task with lamb meat. The elicited words were analyzed using inductive coding. Pa...

The estimation of equivalent sweet concentrations of high‐intensity sweeteners is one of the first steps for the substitution of sucrose during the development of low‐calorie products. The aim of this work was to compare two sensory methodologies (paired comparison and magnitude estimation) and two data analysis approaches (logistic regression and...

• Introdução aos aspectos de controle de qualidade de leite; • Efeito do processamento nos atributos sensoriais do leite fluido; • Testes tradicionais usados na indústria de leite - Ficha para pontuação (“scorecard”); • Testes sensoriais aplicados ao leite - Testes discriminativos, afetivos e descritivos.

Consumer behavior surveys in the online environment have been encouraged, but its application needs further investigation. Completion test is a projective technique that can reveal the deepest thoughts and feelings of consumer, and can be used to identify the attributes of a product that they valorize. The main purpose of this study was to discuss...

The increased demand for differentiated and health-oriented food has driven the development of bakery products with specific nutritional and sensory characteristics. The aim of this study was to compare four different biscuits: two commercial (sugar-free and gluten-free) and two experimental formulations (standard and source of extra fiber). The co...

Labels can largely influence functional foods consumers' purchase decisions. The aim of the work was to study consumers' attention to functional food labels and to evaluate differences between regular and functional products probiotic milk as case study. Four labels were designed considering two types of product (regular milk vs. probiotic milk) an...