Desenvolvimento de alimento para atleta: auxiliador ergogênico
Growth in the sports nutrition industry and the market opportunity for the domestic industry support the development of athletes’ food with ergogenic order. According to legislation, ergogenic foods falls under the classification of creatine's food for athletes, and a ban on the addition of ind...
| Autor principal: | Lunkes, Jean Paulo |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/15321 |
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| Resumo: |
Growth in the sports nutrition industry and the market opportunity for the domestic industry support the development of athletes’ food with ergogenic order. According to legislation, ergogenic foods falls under the classification of creatine's food for athletes, and a ban on the addition of individual amino acids requires the addition of an alternative source, such as quinoa. At first in order to investigate the expectations, knowledge and perceptions of ergogenic foods, were applied the techniques Words Association and Check all that Apply (CATA) to a group of typical consumers of athletes’ food. Then, there was the preparation of the product, which tests the grinding process the raw quinoa, and discriminating sensory evaluations of the bitter taste to determine the proportion caffeine and maltodextrin were investigated. Physical and chemical analysis sought to compare the pre-established nutritional information through technical specifications of the components and evaluate the need of recommended daily intake. Hedonic sensory testing and purchase intent were made to typical consumers. The amino acid arginine and the caffeine were observed expected as ergogenic foods components for consumers, behave differently with regards to the presence of creatine and maltodextrin. Athletes showed ignorance about the effects of ergogenic food components in the human body. The quinoa grinding process proved not to be viable indicating the need for further study. Sensory testing to determine the proportion caffeine / maltodextrin in the formulation revealed the impossibility of reducing the bitter taste assigned by caffeine. The ergogenic food product presented acceptance rate of 70% and intention to purchase 71.8%. |
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