Cookie elaborado a partir de fibra de caju: potencial de consumo e atributos de compra

Abstract

The cashew tree is a Brazilian plant adapted to soils of low fertility, water instability, and high temperatures. The fruit of the cashew tree consists of the nut, an achene attached to a peduncle, also called the pseudofruit, which represents 90% of the whole cashew set. Despite its use in the industry to produce juice, pulp, sweets, and animal feed, and being commercialized in-natura, about 75% of the peduncles are not used. In a report, the Food and Agriculture Organization of the United Nations (FAO) indicated that about 20% of the food made available in the world is wasted somehow, and reducing this waste is part of the Sustainable Development Goals. One way to use cashew waste is in the form of dietary fiber. These have shown beneficial effects on the health of mice that have had dietary cashew fiber without low molecular weight compounds inserted into their diet. Dehydrated cashew fiber has already been used to compose masses of several products. The cookie, allied to its low perishability and good sensorial acceptability, becomes a great commercial alternative. To evaluate the feasibility of producing a cookie with this fiber and know which aspects would be decisive when buying this product, a virtual form was elaborated in the city of Fortaleza and in the metropolitan region. The questionnaire was elaborated in 15 sections, seeking to know information about the respondent, such as place of residence, socioeconomic characteristics, and health data. Sections were designated about the potential consumption of cashew fiber products, experiences, and expectations that the consumer could have. Using best-worst scaling, it was investigated which product attributes were considered important and determinant for the consumer. The 384 responses indicated that the attributes fat content, price, regional provenance and brand are necessary at the time of purchase. In contrast, evidence of health benefits, flavor, fiber content, sugar content and environmentally sustainable product are the determinants for purchase. The paper shows that the points that need to be considered when entering the market are the supporting effects of health benefits, taste, fiber content, and sugar content. The product should be environmentally sustainable. Following these points increases the chance that consumers will choose the product.