Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product.

The processing of cupuassu (Theobroma grandiflorum Schum) beans after fermentation gives a chocolate-like product, the cupulate. The high amount of pulp adhered to the seeds hinders the fermentation. Consequently, it is necessary to depulp the seeds to perform the process, even though the pulp contains important substrates for the formation of flavor precursors. To verify whether the complete or partial removal of the pulp influences the sensory characteristics of the product, fermentation was performed with three pulp concentrations (0, 7.5, and 15%) and two schemes of turning for aeration of the mass: fixed (R1) and according to the temperature (R2), in a total of six experiments (0R1, 0R2, 7.5R1, 7.5R2, 15R1 and 15R2). The beans were processed to obtain cupulates, which were submitted to tests performed with consumers, to express their preference and attributes (acceptance, purchase intent, Check All That Apply - CATA), and then to tests with a trained panel, the Quantitative Descriptive Profile (QDP) to characterize the samples. Both tests showed the consumers' perceptions that the cupulates have peculiar sensory characteristics. In the Consumer Test, through the Preference Mapping, all the samples of cupulates obtained from R1 conditions were preferred. In the penalty analysis, these same samples showed positive attributes that mask the negative attributes. Both CATA and QDP results showed that cupulate samples produced from seeds with a higher amount of pulp (15R1 and 15R2) had a higher number of positive mentions, for their fruity and floral flavors. The research also demonstrated that all samples gave the perception of an earthy taste, an important reason for consumer rejection, as well as a bad residual flavor. Thus, the results showed that the presence of the pulp in the fermentation environmental is important to the formation of flavor compounds and improving the sensory acceptance of the products.

TRANSLATION AND VALIDATION OF THE FOOD NEOPHOBIA SCALE (FNS) TO THE BRAZILIAN PORTUGUESE.

INTRODUCTION: The Food Neophobia Scale (FNS), originally developed in English, has been widely used in different studies to assess the individual's willingness to try new foods. However, a process of translation and cultural adaptation is required to enable the use of FNS in other countries. OBJECTIVE: to translate and to validate the FNS into Brazilian Portuguese. METHODS: the FNS was translated into Brazilian Portuguese by three English teachers independently and back-translated into English by other three professionals. After that, both the English and Brazilian Portuguese FNS versions were administered to a sample of 40 graduate students of the University of Campinas, São Paulo, Brazil, between September and October 2014. The reproducibility between the instruments was assessed by the intra-class correlation coefficient (ICC). The internal reliability of the scale was evaluated by Cronbach's Alpha coefficient. The FNS total score ranged from 10-70 and the respondents were classified as food neophilic (≤ 16.4), neutral (16.5-38.5) and food neophobic (≥ 38.6). RESULTS: the ICC between the items of the original FNS and the Brazilian FNS ranged between 0.266 and 0.815 (P < 0.05). The total score of the FNS was 0.903 (p < 0.001). Cronbach's alpha coefficient was 0.916. Most respondents were classified as neutral (72.5%), other 10% as neophilics, and only 17.5% as neophobics. CONCLUSION: the Brazilian version of the FNS proved to be an adequate and reliable tool to measure food neophobia. Yet, further research is required to investigate the presence of food neophobia in Brazilian population and to analyse its impact on food behavior.

Introducción: La Escala de Neofobia Alimentaria (ENA), desarrollada originalmente en lengua inglesa, ha sido ampliamente utilizada en diferentes estudios para evaluar el deseo individual de probar nuevos alimentos. Sin embargo, es necesario un proceso de traducción y adaptación cultural para permitir su uso en otros países. Objetivo: traducir y validar la ENA en portugués brasileño. Métodos: la escala fue traducida al portugués, de forma independiente, por tres profesores de inglés, siendo traducido al revés al inglés por otros tres profesionales del sector. Se entregaron estas traduciones a una muestra de 40 estudiantes de posgrado de la Universidad de Campinas, São Paulo (Brasil), entre septiembre y octubre de 2014. La reproducibilidad entre los instrumentos se evaluó por medio del coeficiente de correlación intraclase (CCI). La confiabilidad interna de la escala se evaluó por medio del coeficiente alfa de Cronbach. La puntuación total de la ENA varió 10-70 y los individuos fueron clasificados con neofilia alimentaria (≤ 16,4), neutralidad (16,5-38,5) y neofobia alimentaria (≥ 38,6). Resultados: el CCI entre los ítems de la versión original y traducida se situó entre 0,266 y 0,815 (p < 0,05) y la puntuación total de la ENA fue 0,903 (p < 0,001). El coeficiente alfa de Cronbach fue 0,916. La mayoría de los encuestados fueron clasificados como neutrales (72,5%), el otro 10% como neofilia y solo el 17,5% con neofobia alimentaria. Conclusiones: la versión brasileña de la ENA resultó ser una herramienta adecuada y confiable para medir la neofobia alimentaria. No obstante, se necesitan investigaciones futuras para evaluar la presencia de neofobia alimentaria en la población brasileña y para analizar su impacto en la conducta alimentaria.