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Chocolates bean to bar veganos com cacau cearense: processo criativo, caracterização físico-química, sensorial e perfil do consumidor

2026-05-29T20:50:20Z

Título: Chocolates bean to bar veganos com cacau cearense: processo criativo, caracterização físico-química, sensorial e perfil do consumidor Autor(es): Costa, Paola Romanova do Nascimento Abstract: The bean-to-bar movement is emerging as a sustainable alternative to conventional cocoa and chocolate production, emphasizing aspects such as sustainable and traceable cocoa farming, fair trade with producers, artisanal production, and consumer education. This study developed four formulations of vegan bean-to-bar chocolates using cocoa grown in the Jaguaribe Valley (CE) and regional ingredients. The formulations consisted of an intense 70% cocoa chocolate (C70); an intense 70% cocoa chocolate with cashew-raisin and cashew nut almond inclusions (CC70); a 50% cocoa chocolate with cashew milk (C50); and a white chocolate with cashew milk (CB). The first chapter presents a literature review, providing an updated overview of the bean-to-bar model and the science of chocolate. The second chapter explores, through experience reports and focus groups, local cocoa farming, consumer perceptions of bean-to-bar chocolates and their packaging, the creative and production process, the developed formulations, and the scientific dissemination of the research. The third chapter presents the physicochemical and sensory characterization of the products, which were analyzed for centesimal composition, lipid profile, instrumental texture, mineral content, optical microscopy, and consumer testing. The fourth chapter describes the sociodemographic and emotional profile of chocolate consumers, segmenting them based on their cognitive profile using an analytical-holistic approach. As a result, the four formulations demonstrated good sensory acceptability (ratings ranging from “liked it slightly” to “liked it very much”), a healthy nutritional profile, and market potential, particularly formulation C50, demonstrating that it is possible to develop vegan chocolates with high sensory and nutritional quality, catering to diverse consumer niches. These consumers exhibit varied purchasing and consumption profiles, prioritizing factors ranging from economic considerations to the experimentation with new flavors and sensations. By integrating the different dimensions that span the bean-to-bar production chain, the research contributes to positioning Gastronomy beyond the development of new foods, consolidating an emerging field that connects the science of cocoa with sustainability and territorial valorization. Tipo: Dissertação

Mercado São Sebastião: salvaguarda, memória e tradição da cultura alimentar cearense

2026-05-21T18:26:01Z

Título: Mercado São Sebastião: salvaguarda, memória e tradição da cultura alimentar cearense Autor(es): Campelo, Ana Paola Vasconcelos Abstract: The research addresses the São Sebastião Market, in Fortaleza (CE), as an important symbol of Ceará's food culture and proposes its patrimonialization to preserve and value the traditional food practices present there. Using qualitative methods, including bibliographic and documentary analysis, field research with ethnographic techniques, the study investigates the relationship between memory, identity and territoriality, exploring the knowledge and practices of regional cuisine, valuing and recording the subjects who are part of this universe. The results include the characterization and inventory of intangible assets, such as inputs, typical dishes (buchada, caldo de mocotó, panelada) and utensils, highlighting the relevance of the market as a dynamic cultural space. The research emphasizes the need for public policies that consolidate the São Sebastião Market as cultural, economic and tourist heritage, ensuring the continuity and resignification of these practices for future generations. Tipo: Dissertação

Impacto da transfobia na (in)segurança alimentar de pessoas transgênero e travestis no Brasil

2026-03-02T23:13:15Z

Título: Impacto da transfobia na (in)segurança alimentar de pessoas transgênero e travestis no Brasil Autor(es): Melo Junior, Eudes de Oliveira Abstract: Food insecurity, characterized by the lack of regular access to healthy, nutritious food in sufficient quantity, is a social problem of high global prevalence, which disproportionately affects groups in vulnerable situations. In this context, transgender and travesti people are at even greater risk, since they live at extreme risk of food insecurity due to transphobia and its marginalization processes. Given this, relating epidemiology with food insecurity and gastronomy to understand the roots of hunger, its distribution in society, and the specific impacts on transgender people, this research aims to: evaluate food insecurity in Brazil among transgender and travesti people, as well as its association with sociodemographic characteristics and internalized transphobia. This is an epidemiological, analytical, cross-sectional study, conducted in Brazil, including the 26 States of the Federation and the Federal District. The sample was composed of 551 Brazilian people, residing in Brazil, self-declared as transgender man or woman, travesti, or non-binary person; and aged 18 years or older, with a nonprobabilistic sampling plan with weighting to correct for the disproportion of inhabitants per macro-region. Data were collected using a digital questionnaire via Google Forms®, disseminated via Instagram® and Facebook®, containing the Informed Consent Form, a sociodemographic characteristics questionnaire, the Self-Reported Prejudice against Transsexuality Scale, and the Brazilian Food Insecurity Scale. The analysis was performed using descriptive and complex, weighted analytical statistics, using the Wald F association test and Simple Linear Regressions with Standard Error correction and Generalized Poisson and Negative Binomial Regressions with log-exponentiated coefficients, adopting a 95% confidence interval, a 5% margin of error (α), and a power of 0.95. The results describe that the trans and travesti population comprising the sample is mostly composed of white people (56.7%), trans men (34.3%), aged between 18 and 25 years (67.5%), with completed high school education (73.6%) and family income <1 minimum wage. Regarding Food and Nutritional Security levels, 23.6% are in Food Security, 28.1% in mild FI, 16.4% in moderate FI, and 31.8% in severe FI. The general prevalence of food insecurity is 76.4%, and it has a statistically significant association (p<0.05) with skin color, education level, income, and internalized transphobia. The analytical associations showed that food insecurity is influenced by internalized transphobia in a positive and moderate manner (r 0.37; p<0.001), configuring it as a serious public health problem. The high prevalence of food insecurity in transgender people demands strategies and public policies to combat hunger and provide social protection, such as the creation of trans-inclusive solidarity kitchens and the promotion of professional training courses in gastronomy in order to generate jobs and income, structurally reducing food insecurity and integrating preventive nutritional health policies associated with gastronomy. In addition to contributing to the achievement of the Sustainable Development Goals, related to objective 2, Zero Hunger and Sustainable Agriculture. Tipo: Dissertação

Elaboração de ficha para análise do perfil sensorial e do efeito emocional das cores de refeições hospitalares

2025-12-16T20:33:47Z

Título: Elaboração de ficha para análise do perfil sensorial e do efeito emocional das cores de refeições hospitalares Autor(es): Silva, Jarbas Lima da Abstract: Color is an essential element of the dining experience, directly shaping sensory perception, emotions, and food acceptance. From the first glance, color cues create expectations about flavor, freshness, and quality, influencing the overall consumer experience. This study examines the role of color in two contexts—gastronomy and hospital nutrition—analyzing how it affects emotions and acceptance. Our aim was to develop and adapt an assessment form for the sensory and emotional analysis of colors present in dishes served in hospitals. The research was organized in two phases. First, we conducted a literature review to compile and analyze studies on the relationships among color, emotional perception, and food acceptance. This review provided the theoretical foundation for how color influences sensory and emotional responses and highlighted gaps that guided the subsequent work. In Phase 1, “The Influence of Food Color on Emotional Perception and Consumer Acceptance: A Sensory and Emotional Profile Approach in Gastronomy,” we ran an experimental study to evaluate how different hues affect emotional perception and acceptance, using analytical sensory and emotional tools to capture responses to varied color conditions in a gastronomic setting. In Phase 2, “Development of a Sheet for Sensory Profile and Emotional Effect Analysis of Hospital Meal Colors,” we created and validated a practical instrument to assess color effects in hospital meals. A pilot application with patients identified how visual perception influences meal acceptance and emotional well-being within the sensitive and restrictive hospital environment. Results indicate that color plays a critical role in food acceptance and elicits specific emotions that enrich the dining experience. In the hospital context, more visually appealing meals were associated with greater acceptance and enhanced patient comfort. These findings underscore the strategic importance of color both in designing gastronomic experiences and in developing hospital meals that prioritize well-being and acceptance. Tipo: Dissertação