Leite A2: fatores que influenciam a aceitação e intenção de compra do produto e relatos sobre o consumo

Abstract

Milk and its derivatives are part of a group of foods of high nutritional value, as they are considered sources of proteins of high biological value, in addition to vitamins and minerals. Of the various elements that make up milk, we have beta-caseins that can be classified into A1 and A2. As a presupposition, studies relate the A1 variant with the production of the bioactive peptide beta-casomorphin (BCM-7), and its association in the development of several human diseases, unlike the A2 variant, which has a lower production of BCM-7 and is indicated as an easily digestible milk, not related to any human disease. However, there are few studies related to A2 milk and its influence on the human body, so this work aims to elucidate consumers' perceptions during the ingestion of milk containing A1 beta-casein and another containing only A2 beta-casein, and to evaluate their purchase and consumption intention.An online questionnaire will be applied, divided into five sections, aiming to analyze the consumer profile, milk consumption and knowledge about A2A2 milk; the assessment of milk consumption through diaries where specific information about milk consumption will be described, such as: time, meal, amount consumed, sensory perceptions and gastrointestinal symptoms/adverse events; and the sensorial analysis aiming to evaluate the grades attributed to the sensorial characteristics and purchase intention for each type of milk, together with the “text highlighting” method, in which the participant uses the text highlighting function to indicate the content that “ liked” or “disliked” while reading an explanatory text on the topic. This study will contribute to the understanding of consumer perceptions regarding A2 milk and what possible actions can be taken to inform the food industry and the population about milk containing A2 casein.