Valoración de la aceptabilidad de batidos vegetales con vista a la promoción del consumo de frutas y hortalizas
Fecha
2022-05-14
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Las frutas y hortalizas (FyH) aportan color, aroma y sabor a las preparaciones culinarias y satisfacen importantes necesidades nutricionales y nutraceúticas por ser fuentes de vitaminas, minerales, fibras y componentes bioactivos. Sin embargo, el consumo diario de FyH de la población en general y del estudiantado universitario en particular, se encuentra muy debajo de las cantidades recomendadas por distintos organismos nacionales e internacionales. Frente a este escenario, resulta un desafío desarrollar
productos que incentiven su consumo. El objetivo general de esta tesis fue valorar la aceptabilidad de batidos vegetales con vista a la promoción del consumo de frutas y hortalizas en estudiantes universitarios y como objetivos específicos categorizar la frecuencia de consumo de FyH, identificar las motivaciones y barreras que subyacen al consumo de FyH, diseñar diferentes formulaciones de batidos vegetales y aplicar cuestionarios de análisis sensorial para identificar y caracterizar la formulación más aceptada entre el estudiantado.
La metodología fue del tipo cuali-cuantitativa. Se realizó un estudio de tipo prospectivo, transversal y de alcance analítico. Se aplicaron encuestas cerradas, encuestándose a 53 estudiantes de carreras con orientación biológica (Profesorado en Biología y Licenciatura en Biodiversidad) y 189 estudiantes de una carrera sin perfil biológico (Arquitectura). Además, se realizaron 4 grupos focales de los cuales participaron estudiantes de las
carreras antes mencionadas. Con respecto al análisis sensorial, se diseñó y desarrolló una aplicación informática (App CATAR), que cuenta con un código QR, que permite descargarla en el celular para su posterior utilización. Lo anterior permitió aplicar un cuestionario CATA (Check-All-That-Apply) y un test hedónico. En esta etapa de la investigación, la muestra estuvo constituida por 113 estudiantes de diferentes carreras.
Los resultados obtenidos muestran que el estudiantado de carreras biológicas tiene un consumo diario, porcentualmente mayor de FyH que las y los estudiantes de Arquitectura. Las principales motivaciones que se ponen en juego en la elección de estos alimentos están asociadas al gusto personal, a la prevención de enfermedades y a la presencia de micronutrientes. Las principales barreras que subyacen al consumo de FyH, se relacionan con el precio de estos productos y con su difícil preparación. Como estrategia para incentivar el consumo de FyH, se elaboraron tres formulaciones de batidos vegetales: F1: (frutilla, naranja, banana y manzana -base-, F2: base con agregado de avena y F3: base con agregado de semillas de chía, realizándose además análisis físico-químicos y microbiológicos para garantizar la calidad e inocuidad de las formulaciones elaboradas.
En relación a los términos del cuestionario CATA, se encontraron diferencias con significancia estadística entre los batidos para “dulce” (p≤0,05), ¨suave” (p≤0,01), y “sabor a naranja”,” sabor a avena”,” sabor a chía” y “ácido” (p≤0,001). La muestra F1 se asoció a los términos “sabor a naranja”, “ácido” y “dulce”, la muestra F2 fue descripta principalmente por los términos “sabor a avena”, “suave” y “dulce”, mientras que la muestra F3 se describió con los atributos “sabor a chía”, “suave” y “dulce”.
Todas las formulaciones presentaron valores de aceptabilidad elevada, con valoraciones iguales a me gusta y me gusta mucho (7,76 ± 1,08; 7,72 ± 1,23 y 8,20 ±1,00, para las muestras F1, F2 y F3 respectivamente), diferenciándose la muestra 509 del resto de las formulaciones.
La aceptación de batidos vegetales constituye una estrategia efectiva para promover el consumo de frutas y hortalizas en la población en general y en el estudiantado universitario en particular.
Fruit and vegetables (F&V) provide colour and flavour to food preparation and fulfil important nutritional and nutraceutical requirements as sources of vitamins, minerals, fibres and bioactive compounds. However, the daily consumption of F&V by the population in general and the university students in particular, is much lower than the amounts recommended by different national and international organisations. In this stage, it is a challenge to develop products that encourage their consumption. The general aim of this thesis was to assess the acceptability of vegetable smoothies to promote the consumption of fruit and vegetables by university students and, as specific aims, to categorise the frequency of F&V consumption, identify the motivations and barriers that underlie F&V consumption, develop different formulations of vegetable smoothies and apply sensory analysis questionnaires in order to identify and characterise the most accepted formulation by students. The research methodology was qualitative and quantitative. A prospective, cross-sectional and analytical study was conducted. Closed-ended survey questions were carried out, 53 students taking degrees related to Biology (Teacher Training in Biology and Bachelor's Degree in Biodiversity) and 189 students pursuing other university career (Architecture) were surveyed. In addition, four focus groups were conducted in which students taking the aforementioned degrees participated. As regards sensory analysis, a computer application (CATAR App) was designed and developed, which has a QR code that allows to download the app to cell phones. This made it possible to administer a CATA (Check-All-That-Apply) questionnaire and a hedonistic test. At this stage of the research, the sample consisted of 113 students from different degrees. The results obtained show that the students taking degrees related to Biology have a higher percentage of daily F&V consumption than the students doing a degree in Architecture. The main motivations behind the selection of these types of food are associated with personal taste, the prevention of diseases and the presence of micronutrients. The main barriers that underlie the consumption of F&V are related to the price of these products and their difficult preparation. As a strategy to encourage the consumption of F&V, three formulations of vegetable smoothies were developed: F1: (strawberry, orange, banana and apple -base-), F2: base with added oat and F3: base with added chia seeds; futhermore, physicochemical and microbiological analyses were performed to guarantee the quality and safety of these formulations. In relation to the terms used in the CATA questionnaire, there were found statistically significant differences between the smoothies for "sweet" (p≤0.05), "soft" (p≤0.01), and "orange flavour", "oat flavour”, “chia flavour” and “acid” (p≤0.001). F1 was associated with the terms “orange flavour”, “acid” and “sweet”, F2 was mainly described by the terms “oats flavour”, “soft” and “sweet”, while F3 was described by the expressions "chia flavour", "soft" and "sweet". All formulations had high values of acceptability, with ratings equal to “I like it” and “I like it a lot” (7.76 ± 1.08; 7.72 ± 1.23 and 8.20 ±1.00, for formulations F1, F2 and F3 respectively), differentiating F3 from the rest of the formulations. The acceptance of vegetable smoothies constitutes an effective strategy for promoting the consumption of fruits and vegetables by the population in general and university students in particular.
Fruit and vegetables (F&V) provide colour and flavour to food preparation and fulfil important nutritional and nutraceutical requirements as sources of vitamins, minerals, fibres and bioactive compounds. However, the daily consumption of F&V by the population in general and the university students in particular, is much lower than the amounts recommended by different national and international organisations. In this stage, it is a challenge to develop products that encourage their consumption. The general aim of this thesis was to assess the acceptability of vegetable smoothies to promote the consumption of fruit and vegetables by university students and, as specific aims, to categorise the frequency of F&V consumption, identify the motivations and barriers that underlie F&V consumption, develop different formulations of vegetable smoothies and apply sensory analysis questionnaires in order to identify and characterise the most accepted formulation by students. The research methodology was qualitative and quantitative. A prospective, cross-sectional and analytical study was conducted. Closed-ended survey questions were carried out, 53 students taking degrees related to Biology (Teacher Training in Biology and Bachelor's Degree in Biodiversity) and 189 students pursuing other university career (Architecture) were surveyed. In addition, four focus groups were conducted in which students taking the aforementioned degrees participated. As regards sensory analysis, a computer application (CATAR App) was designed and developed, which has a QR code that allows to download the app to cell phones. This made it possible to administer a CATA (Check-All-That-Apply) questionnaire and a hedonistic test. At this stage of the research, the sample consisted of 113 students from different degrees. The results obtained show that the students taking degrees related to Biology have a higher percentage of daily F&V consumption than the students doing a degree in Architecture. The main motivations behind the selection of these types of food are associated with personal taste, the prevention of diseases and the presence of micronutrients. The main barriers that underlie the consumption of F&V are related to the price of these products and their difficult preparation. As a strategy to encourage the consumption of F&V, three formulations of vegetable smoothies were developed: F1: (strawberry, orange, banana and apple -base-), F2: base with added oat and F3: base with added chia seeds; futhermore, physicochemical and microbiological analyses were performed to guarantee the quality and safety of these formulations. In relation to the terms used in the CATA questionnaire, there were found statistically significant differences between the smoothies for "sweet" (p≤0.05), "soft" (p≤0.01), and "orange flavour", "oat flavour”, “chia flavour” and “acid” (p≤0.001). F1 was associated with the terms “orange flavour”, “acid” and “sweet”, F2 was mainly described by the terms “oats flavour”, “soft” and “sweet”, while F3 was described by the expressions "chia flavour", "soft" and "sweet". All formulations had high values of acceptability, with ratings equal to “I like it” and “I like it a lot” (7.76 ± 1.08; 7.72 ± 1.23 and 8.20 ±1.00, for formulations F1, F2 and F3 respectively), differentiating F3 from the rest of the formulations. The acceptance of vegetable smoothies constitutes an effective strategy for promoting the consumption of fruits and vegetables by the population in general and university students in particular.
Descripción
Palabras clave
Batidos vegetales, Aceptabilidad, Frutas y Hortalizas, Análisis Sensorial, Estudiantes Universitarios