Luz Bravo Zamudio | Universidade de São Paulo (original) (raw)
Papers by Luz Bravo Zamudio
O presente estudo teve como objetivo caracterizar demograficamente os consumidores de carne de fr... more O presente estudo teve como objetivo caracterizar demograficamente os consumidores de carne de frango do Distrito Federal e avaliar a percepção dos mesmos sobre atributos de qualidade da carne comercializada em supermercados da região. Para realização da pesquisa 385 questionários foram aplicados em consumidores de carne de frango no momento da compra em supermercados e hipermercados da cidade de Brasília. O questionário era composto por perguntas relacionadas à caracterização e identificação do perfil do consumidor, bem como por perguntas voltadas à identificação dos atributos considerados mais importantes pelos consumidores no momento da compra da carne de frango. Foi observado que 53% dos compradores são mulheres, possuem no mínimo curso superior completo e recebem mais de 5000 reais mensais, 70% têm filhos e tem entre 26 e 55 anos de idade. Os cinco atributos considerados mais importantes em ordem de prioridade são: aspectos sanitários, características sensoriais, a preservação ...
Dissertação (mestrado)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, 2... more Dissertação (mestrado)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, 2010.O presente estudo teve como objetivo caracterizar demograficamente os consumidores de carne de frango do Distrito Federal e avaliar a percepção dos mesmos sobre atributos de qualidade da carne comercializada em supermercados da região. Para realização da pesquisa 410 questionários foram aplicados em consumidores de carne de frango no momento da compra em supermercados e hipermercados da cidade de Brasília. O questionário era composto por perguntas relacionadas à caracterização e identificação do perfil do consumidor, bem como por perguntas voltadas à identificação dos atributos considerados mais importantes pelos consumidores no momento da compra da carne de frango. Foi observado que 53% dos compradores são mulheres, possuem no mínimo curso superior completo e recebem mais de R$ 5000 mensais, 70% têm filhos e tem entre 26 e 55 anos de idade. Os cinco atributos considerados mais impor...
Dentro de los diferentes aspectos a tener en cuenta dentro del negocio de la construccion se encu... more Dentro de los diferentes aspectos a tener en cuenta dentro del negocio de la construccion se encuentra uno de suma importancia para el negocio: los costos de la mano de obra asociados a la construccion. Dentro del proceso constructivo se deben tener en cuenta variables como los materiales, la mano de obra, los gastos indirectos, licencias, lotes, etc. Sin embargo, de todos estos un factor que puede desnivelar el control de costos de un proyecto, es la variacion de la mano de obra ya que puede afectar significativamente las ganancias de los duenos del proyecto. Es claro que su impacto a nivel financiero y de ejecucion genera perdidas o ganancias de acuerdo a la optimizacion del proceso desde la seleccion hasta la estimacion detallada mediante analisis de seleccion.
... COMERCIALIZADA EM BRASÍLIA - DF LUZ HAYDEE BRAVO ZAMUDIO DISSERTAÇÃO DE MESTRADO EM AGRONEGÓC... more ... COMERCIALIZADA EM BRASÍLIA - DF LUZ HAYDEE BRAVO ZAMUDIO DISSERTAÇÃO DE MESTRADO EM AGRONEGÓCIOS BRASÍLIA / DF JULHO / 2010 Page 2. ii ... CARNE DE FRANGO COMERCIALIZADA EM BRASILIA - DF LUZ BRAVO ZAMUDIO ...
Food and Nutrition Sciences, 2014
Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, whi... more Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, rheological and functionality of the starch granules extracted from the roots of five phenotypes identified as V2, V3, V4, V6 and V7. Protein and ash content of all phenotypes were considerable high when compared to other root sources such as cassava varying from 4.35% to 7.43% and 1.58% to 2.49%, respectively, whereas lipid content was lower, between 0.29 and 0.49%. The starch granules were mostly circular and polygonal with varied sizes. The starch granules structural conformation showed cristallinity A type, normally for cereals. The maximum pasting viscosity at 95˚C ranged from 1644 cP (V7) to 2232 cP (V2). The initial temperature of pasting formation occurred at 69.4˚C for V2, 71.5˚C for V3, 87.9˚C for V4, 69.5˚C for V6 and 71.5˚C for V7. These values showed high variability within the phenotypes and generally high for roots and tubers starches. The maximum viscosity at 95˚C for V2, V3, V4, V6 and V7 were 2232, 2150, 1995, 2214 and 1644 cP, respectively. The viscosity curves showed low tendency to retrogradation. The thermal properties showed that the enthalpy of gelatinization varied from 8.91 J/g (V3) to 11.78 J/g (V2). The initial gelatinization temperature varied from 63.19˚C (V6) to 65.14˚C (V4). The swelling power at 90˚C ranged from 14.7% to 20.1% p/p and solubility from 10.3% (V2) to 27.2% (V7). It is concluded that Pachyrhizus tuberosus starch showed low retrogradation (1320-1560 cP) comparable to non-common native waxy starches, a feature which indicates the capabil-J. L. R. Ascheri et al. 1876 ity of using this natural and easy extraction starch source as gelling agent in certain manufactured food of undesirable retrogradation.
Myrciaria dubia is a native plant of the Amazonian region, with high functional potential, mainly... more Myrciaria dubia is a native plant of the Amazonian region, with high functional potential, mainly for the high quantities of vitamin C, one of the naturals antioxidants. The potential of camu-camu is still practically ignored by the Amazonian region settlers; on the other hand in the industrial way, the camu-camu has prestige as a natural raw material for the medicine, cosmetics, food and drinks industry. Embrapa Amazonian Oriental keeps Germoplasma Active Bank BAG of camu-camu, originated from the Solimões micro region that was not characterized. For this reason, allied to the importance of this specie fruits, we propose in the present research work: Evaluate the ascorbic acid concentration of a mix of camucamu fruits native to Embrapa´s BAG, in different ripeness stages by comparative analysis of two methodologies High pressure liquid chromatography (HPLC) with Ionic Interchange column and Tillman titulometric method in flesh and rind separately and evaluate the losses due to the usual processing of camu-camu fruits for a commercial flesh production, all of these were not reported yet. As a result, that was represented by the arithmetical average of technical repetitions in the flesh and rind fruit and the commercial flesh, HPLC's methodology showed 28 % higher quantity of vitamin C in rind than in flesh. The commercial flesh extracted for its further use presented less vitamin C concentration than the natural flesh of camu-camu fruit in 30 %. The storage of camu-camu fruit at-80
Scientia agropecuaria, 2011
Recibido 30 julio 2011; aceptado 05 septiembre 2011 Resumen El objetivo del presente trabajo, fue... more Recibido 30 julio 2011; aceptado 05 septiembre 2011 Resumen El objetivo del presente trabajo, fue determinar el contenido de vitamina C en diferentes partes del fruto; pulpa, cáscara y pulpa más cáscara, en cuatro estados de maduración: verde, pintón, maduro y sobremaduro.
Food and Nutrition Sciences, 2014
Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, whi... more Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, rheological and functionality of the starch granules extracted from the roots of five phenotypes identified as V2, V3, V4, V6 and V7. Protein and ash content of all phenotypes were considerable high when compared to other root sources such as cassava varying from 4.35% to 7.43% and 1.58% to 2.49%, respectively, whereas lipid content was lower, between 0.29 and 0.49%. The starch granules were mostly circular and polygonal with varied sizes. The starch granules structural conformation showed cristallinity A type, normally for cereals. The maximum pasting viscosity at 95˚C ranged from 1644 cP (V7) to 2232 cP (V2). The initial temperature of pasting formation occurred at 69.4˚C for V2, 71.5˚C for V3, 87.9˚C for V4, 69.5˚C for V6 and 71.5˚C for V7. These values showed high variability within the phenotypes and generally high for roots and tubers starches. The maximum viscosity at 95˚C for V2, V3, V4, V6 and V7 were 2232, 2150, 1995, 2214 and 1644 cP, respectively. The viscosity curves showed low tendency to retrogradation. The thermal properties showed that the enthalpy of gelatinization varied from 8.91 J/g (V3) to 11.78 J/g (V2). The initial gelatinization temperature varied from 63.19˚C (V6) to 65.14˚C (V4). The swelling power at 90˚C ranged from 14.7% to 20.1% p/p and solubility from 10.3% (V2) to 27.2% (V7). It is concluded that Pachyrhizus tuberosus starch showed low retrogradation (1320 -1560 cP) comparable to non-common native waxy starches, a feature which indicates the capabil-J. L. R. Ascheri et al. 1876 ity of using this natural and easy extraction starch source as gelling agent in certain manufactured food of undesirable retrogradation.
Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, whi... more Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, rheological and functionality of the starch granules extracted from the roots of five phenotypes identified as V2, V3, V4, V6 and V7. Protein and ash content of all phenotypes were considerable high when compared to other root sources such as cassava varying from 4.35% to 7.43% and 1.58% to 2.49%, respectively, whereas lipid content was lower, between 0.29 and 0.49%. The starch granules were mostly circular and polygonal with varied sizes. The starch granules structural conformation showed cristallinity A type, normally for cereals. The maximum pasting viscosity at 95˚C ranged from 1644 cP (V7) to 2232 cP (V2). The initial temperature of pasting formation occurred at 69.4˚C for V2, 71.5˚C for V3, 87.9˚C for V4, 69.5˚C for V6 and 71.5˚C for V7. These values showed high variability within the phenotypes and generally high for roots and tubers starches. The maximum viscosity at 95˚C for V2, V3, V4, V6 and V7 were 2232, 2150, 1995, 2214 and 1644 cP, respectively. The viscosity curves showed low tendency to retrogradation. The thermal properties showed that the enthalpy of gelatinization varied from 8.91 J/g (V3) to 11.78 J/g (V2). The initial gelatinization temperature varied from 63.19˚C (V6) to 65.14˚C (V4). The swelling power at 90˚C ranged from 14.7% to 20.1% p/p and solubility from 10.3% (V2) to 27.2% (V7). It is concluded that Pachyrhizus tuberosus starch showed low retrogradation (1320 -1560 cP) comparable to non-common native waxy starches, a feature which indicates the capabil-J. L. R. Ascheri et al. 1876 ity of using this natural and easy extraction starch source as gelling agent in certain manufactured food of undesirable retrogradation.
The research was carried out at Brasilia, Brazil to evaluate consumers’ perception of chicken mea... more The research was carried out at Brasilia, Brazil to evaluate consumers’ perception of chicken
meat quality. The size of the sample was of 385 consumers, which had been interviewed
personally. The applied questionnaire was of the closed, composed type for questions of
multiple answers, and others in which a mark scale was used. Demographic characteristics
were recorded in order to evaluate income effect in the perception of quality. The consumer of
chicken meat in the Federal District has, in its majority, between 26 and 55 years of age, with
two or more children, high degree of formal education and household income surpassing five
thousand reais per month. It was observed that the bigger the economic power of the
consumer, the greater was its preference for practicalities. Interviewees, in a general analysis,
give greater importance to the sanitary aspects of the product, sensorial characteristics
(flavor, odor, texture, and appearance), preservation of the product in the board/shelf and
fraud. On the other hand, they had shown not to import with requirements such as day of
purchase, brand of the product, origin and monitoring of animal welfare. It is observed that
modifications are necessary in this particular supply chain in order to reach a bigger parcel of
the consumption market. It is also necessary to stimulate genetic research to improve sensorial
characteristics (particularly related to the PSE syndrome). It is also fundamental that the
products are constantly followed along the chain in order to avoid fraud and maintain quality
The research was carried out at Brasilia, Brazil to evaluate consumers’ perception of chicken mea... more The research was carried out at Brasilia, Brazil to evaluate consumers’ perception of chicken
meat quality. The size of the sample was of 385 consumers, which had been interviewed
personally. The applied questionnaire was of the closed, composed type for questions of
multiple answers, and others in which a mark scale was used. Demographic characteristics
were recorded in order to evaluate income effect in the perception of quality. The consumer of
chicken meat in the Federal District has, in its majority, between 26 and 55 years of age, with
two or more children, high degree of formal education and household income surpassing five
thousand reais per month. It was observed that the bigger the economic power of the
consumer, the greater was its preference for practicalities. Interviewees, in a general analysis,
give greater importance to the sanitary aspects of the product, sensorial characteristics
(flavor, odor, texture, and appearance), preservation of the product in the board/shelf and
fraud. On the other hand, they had shown not to import with requirements such as day of
purchase, brand of the product, origin and monitoring of animal welfare. It is observed that
modifications are necessary in this particular supply chain in order to reach a bigger parcel of
the consumption market. It is also necessary to stimulate genetic research to improve sensorial
characteristics (particularly related to the PSE syndrome). It is also fundamental that the
products are constantly followed along the chain in order to avoid fraud and maintain quality
Talks by Luz Bravo Zamudio
O potencial econômico radica em que o fruto é muito importante por seu alto nível de antioxidante... more O potencial econômico radica em que o fruto é muito importante por seu alto nível de antioxidantes.
O consumo do fruto em forma de polpa para o huasaí pode contribuir evitando a depredação da especie Euterpe precatoria.
O presente estudo teve como objetivo caracterizar demograficamente os consumidores de carne de fr... more O presente estudo teve como objetivo caracterizar demograficamente os consumidores de carne de frango do Distrito Federal e avaliar a percepção dos mesmos sobre atributos de qualidade da carne comercializada em supermercados da região. Para realização da pesquisa 385 questionários foram aplicados em consumidores de carne de frango no momento da compra em supermercados e hipermercados da cidade de Brasília. O questionário era composto por perguntas relacionadas à caracterização e identificação do perfil do consumidor, bem como por perguntas voltadas à identificação dos atributos considerados mais importantes pelos consumidores no momento da compra da carne de frango. Foi observado que 53% dos compradores são mulheres, possuem no mínimo curso superior completo e recebem mais de 5000 reais mensais, 70% têm filhos e tem entre 26 e 55 anos de idade. Os cinco atributos considerados mais importantes em ordem de prioridade são: aspectos sanitários, características sensoriais, a preservação ...
Dissertação (mestrado)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, 2... more Dissertação (mestrado)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, 2010.O presente estudo teve como objetivo caracterizar demograficamente os consumidores de carne de frango do Distrito Federal e avaliar a percepção dos mesmos sobre atributos de qualidade da carne comercializada em supermercados da região. Para realização da pesquisa 410 questionários foram aplicados em consumidores de carne de frango no momento da compra em supermercados e hipermercados da cidade de Brasília. O questionário era composto por perguntas relacionadas à caracterização e identificação do perfil do consumidor, bem como por perguntas voltadas à identificação dos atributos considerados mais importantes pelos consumidores no momento da compra da carne de frango. Foi observado que 53% dos compradores são mulheres, possuem no mínimo curso superior completo e recebem mais de R$ 5000 mensais, 70% têm filhos e tem entre 26 e 55 anos de idade. Os cinco atributos considerados mais impor...
Dentro de los diferentes aspectos a tener en cuenta dentro del negocio de la construccion se encu... more Dentro de los diferentes aspectos a tener en cuenta dentro del negocio de la construccion se encuentra uno de suma importancia para el negocio: los costos de la mano de obra asociados a la construccion. Dentro del proceso constructivo se deben tener en cuenta variables como los materiales, la mano de obra, los gastos indirectos, licencias, lotes, etc. Sin embargo, de todos estos un factor que puede desnivelar el control de costos de un proyecto, es la variacion de la mano de obra ya que puede afectar significativamente las ganancias de los duenos del proyecto. Es claro que su impacto a nivel financiero y de ejecucion genera perdidas o ganancias de acuerdo a la optimizacion del proceso desde la seleccion hasta la estimacion detallada mediante analisis de seleccion.
... COMERCIALIZADA EM BRASÍLIA - DF LUZ HAYDEE BRAVO ZAMUDIO DISSERTAÇÃO DE MESTRADO EM AGRONEGÓC... more ... COMERCIALIZADA EM BRASÍLIA - DF LUZ HAYDEE BRAVO ZAMUDIO DISSERTAÇÃO DE MESTRADO EM AGRONEGÓCIOS BRASÍLIA / DF JULHO / 2010 Page 2. ii ... CARNE DE FRANGO COMERCIALIZADA EM BRASILIA - DF LUZ BRAVO ZAMUDIO ...
Food and Nutrition Sciences, 2014
Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, whi... more Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, rheological and functionality of the starch granules extracted from the roots of five phenotypes identified as V2, V3, V4, V6 and V7. Protein and ash content of all phenotypes were considerable high when compared to other root sources such as cassava varying from 4.35% to 7.43% and 1.58% to 2.49%, respectively, whereas lipid content was lower, between 0.29 and 0.49%. The starch granules were mostly circular and polygonal with varied sizes. The starch granules structural conformation showed cristallinity A type, normally for cereals. The maximum pasting viscosity at 95˚C ranged from 1644 cP (V7) to 2232 cP (V2). The initial temperature of pasting formation occurred at 69.4˚C for V2, 71.5˚C for V3, 87.9˚C for V4, 69.5˚C for V6 and 71.5˚C for V7. These values showed high variability within the phenotypes and generally high for roots and tubers starches. The maximum viscosity at 95˚C for V2, V3, V4, V6 and V7 were 2232, 2150, 1995, 2214 and 1644 cP, respectively. The viscosity curves showed low tendency to retrogradation. The thermal properties showed that the enthalpy of gelatinization varied from 8.91 J/g (V3) to 11.78 J/g (V2). The initial gelatinization temperature varied from 63.19˚C (V6) to 65.14˚C (V4). The swelling power at 90˚C ranged from 14.7% to 20.1% p/p and solubility from 10.3% (V2) to 27.2% (V7). It is concluded that Pachyrhizus tuberosus starch showed low retrogradation (1320-1560 cP) comparable to non-common native waxy starches, a feature which indicates the capabil-J. L. R. Ascheri et al. 1876 ity of using this natural and easy extraction starch source as gelling agent in certain manufactured food of undesirable retrogradation.
Myrciaria dubia is a native plant of the Amazonian region, with high functional potential, mainly... more Myrciaria dubia is a native plant of the Amazonian region, with high functional potential, mainly for the high quantities of vitamin C, one of the naturals antioxidants. The potential of camu-camu is still practically ignored by the Amazonian region settlers; on the other hand in the industrial way, the camu-camu has prestige as a natural raw material for the medicine, cosmetics, food and drinks industry. Embrapa Amazonian Oriental keeps Germoplasma Active Bank BAG of camu-camu, originated from the Solimões micro region that was not characterized. For this reason, allied to the importance of this specie fruits, we propose in the present research work: Evaluate the ascorbic acid concentration of a mix of camucamu fruits native to Embrapa´s BAG, in different ripeness stages by comparative analysis of two methodologies High pressure liquid chromatography (HPLC) with Ionic Interchange column and Tillman titulometric method in flesh and rind separately and evaluate the losses due to the usual processing of camu-camu fruits for a commercial flesh production, all of these were not reported yet. As a result, that was represented by the arithmetical average of technical repetitions in the flesh and rind fruit and the commercial flesh, HPLC's methodology showed 28 % higher quantity of vitamin C in rind than in flesh. The commercial flesh extracted for its further use presented less vitamin C concentration than the natural flesh of camu-camu fruit in 30 %. The storage of camu-camu fruit at-80
Scientia agropecuaria, 2011
Recibido 30 julio 2011; aceptado 05 septiembre 2011 Resumen El objetivo del presente trabajo, fue... more Recibido 30 julio 2011; aceptado 05 septiembre 2011 Resumen El objetivo del presente trabajo, fue determinar el contenido de vitamina C en diferentes partes del fruto; pulpa, cáscara y pulpa más cáscara, en cuatro estados de maduración: verde, pintón, maduro y sobremaduro.
Food and Nutrition Sciences, 2014
Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, whi... more Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, rheological and functionality of the starch granules extracted from the roots of five phenotypes identified as V2, V3, V4, V6 and V7. Protein and ash content of all phenotypes were considerable high when compared to other root sources such as cassava varying from 4.35% to 7.43% and 1.58% to 2.49%, respectively, whereas lipid content was lower, between 0.29 and 0.49%. The starch granules were mostly circular and polygonal with varied sizes. The starch granules structural conformation showed cristallinity A type, normally for cereals. The maximum pasting viscosity at 95˚C ranged from 1644 cP (V7) to 2232 cP (V2). The initial temperature of pasting formation occurred at 69.4˚C for V2, 71.5˚C for V3, 87.9˚C for V4, 69.5˚C for V6 and 71.5˚C for V7. These values showed high variability within the phenotypes and generally high for roots and tubers starches. The maximum viscosity at 95˚C for V2, V3, V4, V6 and V7 were 2232, 2150, 1995, 2214 and 1644 cP, respectively. The viscosity curves showed low tendency to retrogradation. The thermal properties showed that the enthalpy of gelatinization varied from 8.91 J/g (V3) to 11.78 J/g (V2). The initial gelatinization temperature varied from 63.19˚C (V6) to 65.14˚C (V4). The swelling power at 90˚C ranged from 14.7% to 20.1% p/p and solubility from 10.3% (V2) to 27.2% (V7). It is concluded that Pachyrhizus tuberosus starch showed low retrogradation (1320 -1560 cP) comparable to non-common native waxy starches, a feature which indicates the capabil-J. L. R. Ascheri et al. 1876 ity of using this natural and easy extraction starch source as gelling agent in certain manufactured food of undesirable retrogradation.
Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, whi... more Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, rheological and functionality of the starch granules extracted from the roots of five phenotypes identified as V2, V3, V4, V6 and V7. Protein and ash content of all phenotypes were considerable high when compared to other root sources such as cassava varying from 4.35% to 7.43% and 1.58% to 2.49%, respectively, whereas lipid content was lower, between 0.29 and 0.49%. The starch granules were mostly circular and polygonal with varied sizes. The starch granules structural conformation showed cristallinity A type, normally for cereals. The maximum pasting viscosity at 95˚C ranged from 1644 cP (V7) to 2232 cP (V2). The initial temperature of pasting formation occurred at 69.4˚C for V2, 71.5˚C for V3, 87.9˚C for V4, 69.5˚C for V6 and 71.5˚C for V7. These values showed high variability within the phenotypes and generally high for roots and tubers starches. The maximum viscosity at 95˚C for V2, V3, V4, V6 and V7 were 2232, 2150, 1995, 2214 and 1644 cP, respectively. The viscosity curves showed low tendency to retrogradation. The thermal properties showed that the enthalpy of gelatinization varied from 8.91 J/g (V3) to 11.78 J/g (V2). The initial gelatinization temperature varied from 63.19˚C (V6) to 65.14˚C (V4). The swelling power at 90˚C ranged from 14.7% to 20.1% p/p and solubility from 10.3% (V2) to 27.2% (V7). It is concluded that Pachyrhizus tuberosus starch showed low retrogradation (1320 -1560 cP) comparable to non-common native waxy starches, a feature which indicates the capabil-J. L. R. Ascheri et al. 1876 ity of using this natural and easy extraction starch source as gelling agent in certain manufactured food of undesirable retrogradation.
The research was carried out at Brasilia, Brazil to evaluate consumers’ perception of chicken mea... more The research was carried out at Brasilia, Brazil to evaluate consumers’ perception of chicken
meat quality. The size of the sample was of 385 consumers, which had been interviewed
personally. The applied questionnaire was of the closed, composed type for questions of
multiple answers, and others in which a mark scale was used. Demographic characteristics
were recorded in order to evaluate income effect in the perception of quality. The consumer of
chicken meat in the Federal District has, in its majority, between 26 and 55 years of age, with
two or more children, high degree of formal education and household income surpassing five
thousand reais per month. It was observed that the bigger the economic power of the
consumer, the greater was its preference for practicalities. Interviewees, in a general analysis,
give greater importance to the sanitary aspects of the product, sensorial characteristics
(flavor, odor, texture, and appearance), preservation of the product in the board/shelf and
fraud. On the other hand, they had shown not to import with requirements such as day of
purchase, brand of the product, origin and monitoring of animal welfare. It is observed that
modifications are necessary in this particular supply chain in order to reach a bigger parcel of
the consumption market. It is also necessary to stimulate genetic research to improve sensorial
characteristics (particularly related to the PSE syndrome). It is also fundamental that the
products are constantly followed along the chain in order to avoid fraud and maintain quality
The research was carried out at Brasilia, Brazil to evaluate consumers’ perception of chicken mea... more The research was carried out at Brasilia, Brazil to evaluate consumers’ perception of chicken
meat quality. The size of the sample was of 385 consumers, which had been interviewed
personally. The applied questionnaire was of the closed, composed type for questions of
multiple answers, and others in which a mark scale was used. Demographic characteristics
were recorded in order to evaluate income effect in the perception of quality. The consumer of
chicken meat in the Federal District has, in its majority, between 26 and 55 years of age, with
two or more children, high degree of formal education and household income surpassing five
thousand reais per month. It was observed that the bigger the economic power of the
consumer, the greater was its preference for practicalities. Interviewees, in a general analysis,
give greater importance to the sanitary aspects of the product, sensorial characteristics
(flavor, odor, texture, and appearance), preservation of the product in the board/shelf and
fraud. On the other hand, they had shown not to import with requirements such as day of
purchase, brand of the product, origin and monitoring of animal welfare. It is observed that
modifications are necessary in this particular supply chain in order to reach a bigger parcel of
the consumption market. It is also necessary to stimulate genetic research to improve sensorial
characteristics (particularly related to the PSE syndrome). It is also fundamental that the
products are constantly followed along the chain in order to avoid fraud and maintain quality
O potencial econômico radica em que o fruto é muito importante por seu alto nível de antioxidante... more O potencial econômico radica em que o fruto é muito importante por seu alto nível de antioxidantes.
O consumo do fruto em forma de polpa para o huasaí pode contribuir evitando a depredação da especie Euterpe precatoria.