ANALYSIS OF THE ACCEPTABILITY AND PURCHASE INTENT OF A REDUCED-SUGAR HONEY CAKE MADE WITH JATOBÁ AND CUPUAÇU
DOI:
https://doi.org/10.36725/agries.v12i2.11546Keywords:
Cerrado fruits, new food product, nutritional labeling, sensory analysis, consumer behaviorAbstract
The Brazilian Cerrado is home to a wide diversity of fruits with high nutritional value and great potential for the development of innovative and sustainable food products, whose use can favor the acceptability of new products. This study aimed to evaluate the sensory acceptability and purchase intention of a reduced-sugar honey bread made with Cerrado fruits, as well as to discuss nutritional labeling and consumer behavior towards new food products. The research was exploratory and quantitative in nature, including product development, microbiological analysis, and sensory testing using hedonic scales of acceptance and purchase intention. The results indicated good sensory acceptance (above 70%), high purchase intention (79.8%), and demonstrated that the use of Cerrado fruits contributes to the sustainable use of biodiversity and local socioeconomic valorization. It is concluded that the developed honey bread presents technological, sensory, and market viability, and can be a healthy and innovative alternative for the consumption and valorization of Cerrado fruits.
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