53.7
Samara dos Santos Harada-Padermo
Universidade de São Paulo
Samara dos Santos Harada-Padermo's research contributes significantly to understanding consumer perception and expectations regarding food products, particularly in the context of reducing sodium content and incorporating novel flavor enhancers. Their studies investigate the effects of adding umami-rich shiitake by-products on physicochemical and technological properties of low-salt beef burgers, exploring potential applications in snack foods and cookie formulations. The research also sheds light on Brazilian consumer sensory and hedonic perception, highlighting the importance of packaging color in evoking emotions and influencing consumer preferences. These findings have implications for food manufacturers seeking to develop healthier, more appealing products that cater to shifting consumer demands.