title: Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique.
abstract: The word association (WA) technique was used to investigate the perception of two groups of consumers (72 celiac and 78 non-celiac individuals; 150 in total) to pizza dough (thick or thin) and the raw material used at the manufacture (cassava flour or rice flour). Different perceptions of the four stimuli were detected by Chi-square test (X2=314.393, p<0.0001) for both groups. Seven categories were used for both groups: food/composition, health, doubt/uncertainty, novelty, negative feelings, positive feelings, and sensory aspects. The stimulus 'pizza dough made with cassava flour' was associated with the category "food/composition" and the stimuli 'pizza made with rice flour', 'pizza made with cassava flour' and 'thin dough' were associated with "positive feelings". The stimulus 'thick dough' was related only to the category "negative feelings". WA indicated that gluten-free pizza should have thin dough and us cassava flour or rice flour as the raw material.
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: I
authors.initials: I
authors.lastname: Pontual
authors.affiliation: Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos (DTA), 23890-000 Seropédica, Rio de Janeiro, Brazil.
authors.forename: G V
authors.initials: GV
authors.lastname: Amaral
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil.
authors.forename: E A
authors.initials: EA
authors.lastname: Esmerino
authors.affiliation: Instituto Federal do Paraná (IFPR), Paranavaí 87703-536, Paraná, Brazil.
authors.forename: T C
authors.initials: TC
authors.lastname: Pimentel
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil.
authors.forename: M Q
authors.initials: MQ
authors.lastname: Freitas
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Matemática e Estatística, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: R K
authors.initials: RK
authors.lastname: Fukuda
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Matemática e Estatística, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: I L
authors.initials: IL
authors.lastname: Sant'Ana
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Maracanã, 20270-021 Rio de Janeiro, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: L G
authors.initials: LG
authors.lastname: Silva
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Maracanã, 20270-021 Rio de Janeiro, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Maracanã, 20270-021 Rio de Janeiro, Brazil. Electronic address: food@globo.com.
authors.forename: A G
authors.initials: AG
authors.lastname: Cruz
mesh_terms: D000293:Adolescent; D000328:Adult; D001939:Bread; D002446:Celiac Disease; D003258:Consumer Behavior; D055050:Diet, Gluten-Free / Q000523:psychology; D004644:Emotions; D005260:Female; D005433:Flour; D005983:Glutens; D006801:Humans; D008297:Male; D002365:Manihot / Q000737:chemistry; D008606:Mental Processes; D008875:Middle Aged; D012275:Oryza / Q000737:chemistry; D014908:Triticum / Q000737:chemistry; D055815:Young Adult
chemical_list: D005983:Glutens
keywords: Consumers; Pizza; Word association