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A Dieta Mediterrânica reflete o padrão alimentar dos países banhados pelo Mar
Mediterrâneo ou que por ele são abrangidos. É conhecida em geral pelo seu foco no
consumo de alimentos de origem vegetal e incentivo a um consumo moderado de
alimentos de origem animal. Tendo em conta estes fatores, a presente dissertação
pretendeu (1) avaliar a adesão à Dieta Mediterrânica e (2) conhecer as intenções de
consumo de diferentes tipos de produtos alimentares por parte de utilizadores de ginásios,
bem como (3) desenvolver um produto alimentar que cumprisse os requisitos nutricionais
da Dieta Mediterrânica e que fosse de encontro às preferências dos praticantes de
exercício físico. Ainda de acordo com os objetivos principais do trabalho, incluiu-se
também como objetivo secundário (4) avaliar a intenção de compra dos inquiridos
relativamente às bolachas elaboradas.
Para dar resposta aos 1º e 2º objetivos, optou-se por aplicar um questionário online com
duas partes principais. Na primeira avaliou-se a adesão ao padrão alimentar mediterrânico
através do questionário PREDIMED (PRevención com DIeta MEDiterránea),
desenvolvido em Espanha e validado para a população portuguesa (Gregório et al., 2020).
A segunda parte do questionário serviu para avaliar as intenções de consumo dos
utilizadores de ginásio e continha opções de alimentos/snacks específicos para calcular a
frequência e preferência destes pelos inquiridos. Adicionalmente, foram elaboradas três
questões sobre o interesse em ver à venda produtos elaborados com ingredientes locais e
típicos do padrão alimentar mediterrânico, tais como a castanha, a amêndoa ou as
leguminosas. Baseado na resposta da segunda parte do questionário, definiu-se um novo
produto alimentar a ser desenvolvido e que fosse de encontro a ambos, preferências de
consumo e enquadramento no padrão alimentar mediterrânico.
Após a aplicação do questionário obtiveram-se 137 respostas e verificou-se que a grande
maioria dos inquiridos (82,5%) apresentaram uma baixa adesão à dieta Mediterrânica,
comparativamente aos que apresentaram uma elevada adesão (17,5%). Considerando as
intenções de consumo, observou-se que os alimentos mais consumidos pelos inquiridos
eram ”iogurtes com elevado teor proteico” (13,9%) e “cereais de pequeno-almoço e
refeições prontas a comer” (13,1%)”. Os ingredientes mais votados para a elaboração do
novo produto alimentar foram a amêndoa (84,7%) e as leguminosas (73,0%). Com base nestas opções, decidiu-se desenvolver bolachas sem glúten, que contivessem na sua
composição grão de bico e amêndoa. Para comparar esta nova bolacha com uma que
contivesse ingredientes mais comuns, como o trigo, optou-se por se desenvolver outra
bolacha equivalente mas com farinha de trigo, em vez de grão de bico. Nas análises físico-
químicas do novo produto (bolachas de grão de bico e bolachas de trigo, respetivamente)
obtiveram-se os seguintes resultados: cor amarelada mais intensa das bolachas de grão de
bico comprativamenta às bolachas de trigo e um baixo valor de atividade da água (<0,60)
nos dois tipos de bolachas. Ambas as bolachas apresentavam um alto teor de fibra
(11,2g/100g de produto versus 6,7g/100g de produto), mostraram ser uma boa fonte de
proteína (21,4g/100g de produto versus 17,4g/100g de produto) e incluíram uma
quantidade média de açúcares adicionados (8,9g/100g de produto) em ambas as bolachas,
sendo que o único açúcar adicionado foi o mel. Em relação à gordura total, observou-se
um elevado valor desta (28,9g/100g de produto versus 29,2g/100g de produto),
provavelmente pela adição em grande quantidade de pasta de amêndoa. Os ácidos gordos
saturados foram os que se encontraram em maior quantidade (20,8g/100g de produto
versus 21,9g/100g de produto). As bolachas de grão de bico apresentaram ainda maiores
percentagens de ácidos gordos polinsaturados (27,9% versus 25,4%) e de ácidos gordos
monoinsaturados (0,1% versus 0,02%) comparativamente às bolachas de farinha de trigo.
Em relação à intenção de compra, os provadores manifestaram interesse em adquirir
ambas as bolachas, não tendo diferido na classificação quanto à aparência, aroma,
crocância, dureza, textura geral, mastigabilidade e impressão global. Já no sabor, as
bolachas de grão de bico foram avaliadas ligeiramente de forma mais negativa do que as
de trigo. Assim, no futuro, dever-se-á ajustar a sua constituição de forma a ir de encontro
ao desejado pelos consumidores.
The Mediterranean Diet reflects the dietary pattern of countries bathed by the Mediterranean Sea. It is generally known for its focus on the consumption of foods of plant origin and encouragement of moderate consumption of foods of animal origin. Taking into account these factors, the main objectives of this dissertation were (1) to evaluate adherence to the Mediterranean Diet, (2) to understand the intentions of consuming different types of food products by gym users, and (3) to develop a food product that complies with the nutritional requirements of the Mediterranean Diet and meets the preferences of those who exercise. Still, following the main objectives of the work, a secondary objective (4) was also included to evaluate the purchase intention of respondents regarding the prepared biscuits. To respond to the 1st and 2nd objectives, it was decided to apply an online questionnaire with two main parts. In the first part, adherence to the Mediterranean Diet was assessed using the PREDIMED questionnaire (PRevención com DIeta MEDiterránea), developed in Spain and validated for the Portuguese population (Gregório et al., 2020). The second part of the questionnaire assessed gym users' consumption intentions and contained specific food/snack options to calculate their frequency and preference among respondents. Additionally, three questions were asked about the interest in seeing products for sale made with local ingredients typical of the Mediterranean Diet, such as chestnuts, almonds or legumes. Based on the response to the second part of the questionnaire, a new food product was defined to be developed that would meet both consumption preferences and fit into the Mediterranean Diet. After applying the questionnaire, 137 responses were obtained, and it was found that the vast majority of respondents (82.5%) had low adherence to the Mediterranean Diet compared to those who had high adherence (17.5%). Considering consumption intentions, it was observed that the foods most consumed by respondents were “yogurts with a high protein content” (13.9%) and “breakfast cereals and ready-to-eat meals” (13.1%)”. Almonds (84.7%) and legumes (73.0%) were the most voted ingredients for creating the new food product. Based on these options, it was decided to develop gluten- free cookies containing chickpeas and almonds. To compare this new cookie with one with more common ingredients, such as wheat, it was decided to develop another equivalent cookie with wheat flour instead of chickpea flour. In the physical-chemical analyses of the new product (chickpea biscuits and wheat biscuits, respectively), the following results were obtained: a more intense yellowish colour of chickpea biscuits compared to wheat biscuits and a low activity value of water (<0.60) in both types of biscuits. Both cookies had a high fibre content (11.2g/100g of product versus 6.7g/100g of product), also proved to be a good source of protein (21.4g/100g of product versus 17.4g/100g of product) and included an average amount of added sugar (8.9g/100g of product) in both cookies, with the only added sugar being honey. Concerning total fat, a high value was observed (28.9g/100g of product versus 29.2g/100g of product), probably due to the addition of a large quantity of almond paste. Saturated fatty acids were found in greater quantities (20.8g/100g of product versus 21.9g/100g of product). Chickpea biscuits had even higher percentages of polyunsaturated fatty acids (27.9% versus 25.4%) and monounsaturated fatty acids (0.1% versus 0.02%) than wheat flour biscuits. Regarding purchase intention, the tasters expressed interest in purchasing both biscuits and did not differ in the classification regarding appearance, aroma, crunchiness, hardness, general texture, chewiness and overall impression. Regarding flavour, chickpea biscuits were evaluated slightly more negatively than wheat biscuits. Therefore, in the future, its constitution should be adjusted to meet what consumers want.
The Mediterranean Diet reflects the dietary pattern of countries bathed by the Mediterranean Sea. It is generally known for its focus on the consumption of foods of plant origin and encouragement of moderate consumption of foods of animal origin. Taking into account these factors, the main objectives of this dissertation were (1) to evaluate adherence to the Mediterranean Diet, (2) to understand the intentions of consuming different types of food products by gym users, and (3) to develop a food product that complies with the nutritional requirements of the Mediterranean Diet and meets the preferences of those who exercise. Still, following the main objectives of the work, a secondary objective (4) was also included to evaluate the purchase intention of respondents regarding the prepared biscuits. To respond to the 1st and 2nd objectives, it was decided to apply an online questionnaire with two main parts. In the first part, adherence to the Mediterranean Diet was assessed using the PREDIMED questionnaire (PRevención com DIeta MEDiterránea), developed in Spain and validated for the Portuguese population (Gregório et al., 2020). The second part of the questionnaire assessed gym users' consumption intentions and contained specific food/snack options to calculate their frequency and preference among respondents. Additionally, three questions were asked about the interest in seeing products for sale made with local ingredients typical of the Mediterranean Diet, such as chestnuts, almonds or legumes. Based on the response to the second part of the questionnaire, a new food product was defined to be developed that would meet both consumption preferences and fit into the Mediterranean Diet. After applying the questionnaire, 137 responses were obtained, and it was found that the vast majority of respondents (82.5%) had low adherence to the Mediterranean Diet compared to those who had high adherence (17.5%). Considering consumption intentions, it was observed that the foods most consumed by respondents were “yogurts with a high protein content” (13.9%) and “breakfast cereals and ready-to-eat meals” (13.1%)”. Almonds (84.7%) and legumes (73.0%) were the most voted ingredients for creating the new food product. Based on these options, it was decided to develop gluten- free cookies containing chickpeas and almonds. To compare this new cookie with one with more common ingredients, such as wheat, it was decided to develop another equivalent cookie with wheat flour instead of chickpea flour. In the physical-chemical analyses of the new product (chickpea biscuits and wheat biscuits, respectively), the following results were obtained: a more intense yellowish colour of chickpea biscuits compared to wheat biscuits and a low activity value of water (<0.60) in both types of biscuits. Both cookies had a high fibre content (11.2g/100g of product versus 6.7g/100g of product), also proved to be a good source of protein (21.4g/100g of product versus 17.4g/100g of product) and included an average amount of added sugar (8.9g/100g of product) in both cookies, with the only added sugar being honey. Concerning total fat, a high value was observed (28.9g/100g of product versus 29.2g/100g of product), probably due to the addition of a large quantity of almond paste. Saturated fatty acids were found in greater quantities (20.8g/100g of product versus 21.9g/100g of product). Chickpea biscuits had even higher percentages of polyunsaturated fatty acids (27.9% versus 25.4%) and monounsaturated fatty acids (0.1% versus 0.02%) than wheat flour biscuits. Regarding purchase intention, the tasters expressed interest in purchasing both biscuits and did not differ in the classification regarding appearance, aroma, crunchiness, hardness, general texture, chewiness and overall impression. Regarding flavour, chickpea biscuits were evaluated slightly more negatively than wheat biscuits. Therefore, in the future, its constitution should be adjusted to meet what consumers want.
Descrição
Palavras-chave
Dieta mediterrânica Hábitos alimentares Ginásio Exercício físico