Consumer research has traditionally played a pivotal role in understanding consumers’ preferences for a product. The check-all-that-apply (CATA) methodology is used in consumer research to gather insights on product attributes. The placement of the ideal-product question within the CATA questionnaire, i.e., whether it should be presented before or after actual product evaluation, has been a topic of debate among researchers. This study aims to investigate whether presenting the ideal-product question before or after evaluating food products using the CATA methodology interferes with identifying desired and unwanted attributes by consumers. Milk chocolate and grape juice were evaluated. Two CATA questionnaires were applied (n = 300 consumers): One was in the original format (n = 150 consumers), with the attributes of the “ideal” product asked about at the end of the monadic evaluation of the actual products. The second had modifications (n = 150 consumers), with attributes of the “ideal” product asked about before evaluating the actual products. There was variation in both CATA methods regarding the description of the “ideal” product. CATA-First asked for a more authentic and affective description of the ideal product, and CATA-Last had more specific results, illustrating that consumers tend to be more analytical during the evaluation process. The findings of this study show practical utility for consumer-based methodologies, focusing on the determination of ideal sensory attributes.

Bacaba belongs to the same family as açaí, and its pulp is consumed by the local population of the Brazilian Amazon region. The aim of this study was to characterize the peel+pulp and seed fraction, and the peel+pulp flour and seed flour, seeking to provide the agro-industrial market with an alternative for exotic fruit consumption, collaborating with the whole consumption of foods. The results showed that all fractions contain amounts of total fiber above 20 g/100 g, lipid contents that vary according to the fraction, highlighting the values of some minerals. Bioactive compounds such as epicatechin, procyanidin A2, biochanin A, myricetin, and kaempferol were found in the peel+pulp, seed, and its flour; the flour from the husk+pulp fraction has good solubility in milk; the seed is a source of carbohydrates; and the seed flour has a high antioxidant capacity. We conclude that bacaba fractions can be applied in food products, mainly in the form of flour, adding nutritional value and contributing to the demand for the full use of the fruits.

This study aimed to reuse the residue of oil extraction from araticum seeds (AS) (press-cake) applied in mini-cake formulation, partially replacing wheat flour. AS and formulations with different proportions of press-cake flour from araticum seeds (PCFAS) were investigated. The proportions were 0, 5, 10, 15, and 20% of PCFAS in partial replacement of wheat flour. AS, PCFAS, and mini cakes were evaluated for chemical composition, total phenolics, and antioxidant capacity using the FRAP, DPPH, and ABTS methods. The partial wheat flour substitution effects were evaluated by texture, shear, and color parameters. The PCFAS incorporation significantly influenced the mini cakes, providing greater firmness, shear strength, browning of the core, and increased antioxidant capacity. According to the results, AS and PCFAS have high antioxidant capacity and phenolic concentration. The mini cake with 20% PCFAS was considered the best formulation due to an increase in protein, lipid, and antioxidant capacity.

This study aimed to study the drying of purple-fleshed sweet potato (PFSP) in a spouted bed and define the best drying conditions, producing flour and analyzing it using physical, chemical, and technological analyses. The best condition of the drying process was a feed load of 300 g PFSP and a drying temperature of 70°C. Flour with a moisture content of 3.95% and a low water activity was obtained, which had high carbohydrates, low fats, and a considerable amount of ashes and proteins. The sweet potato flour presented good solubility in water and milk and good absorption in water, oil, and milk, forming gel but not foam. PFSP flour is a good alternative for the use of its residues, avoiding the waste of raw material that has no commercial value and can be useful to incorporate in products such as porridges, creams, and sauces.