Publicação
Edible Flowers: Knowledge and Consumption Habits
| Resumo: | The objective of this study was to investigate the level of knowledge about edible flowers and to what extent these are or not consumed. A questionnaire survey was undertaken in the district of Viseu, Portugal, to a sample of 100 possible consumers aged between 20 and 84 years old. The instrument included questions aimed at characterizing the sample together with questions about the knowledge relative to edible flowers, their identification, their consumption, whether there are risks associated with their ingestion, which are those risks and how the consumers face the consumption of edible flowers. The results showed that the participants consider that flowers should be included more frequently in daily foods, both in the fresh form or cooked, given their appreciated organoleptic and decorative characteristics, as well as nutritional and bioactive properties. |
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| Autores principais: | Guiné, Raquel |
| Outros Autores: | Santos, Eunice; Correia, Paula |
| Assunto: | Edible flowers Food security Gourmet kitchen Knowledge Questionnaire survey |
| Ano: | 2017 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Instituto Politécnico de Viseu |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Viseu |
| Resumo: | The objective of this study was to investigate the level of knowledge about edible flowers and to what extent these are or not consumed. A questionnaire survey was undertaken in the district of Viseu, Portugal, to a sample of 100 possible consumers aged between 20 and 84 years old. The instrument included questions aimed at characterizing the sample together with questions about the knowledge relative to edible flowers, their identification, their consumption, whether there are risks associated with their ingestion, which are those risks and how the consumers face the consumption of edible flowers. The results showed that the participants consider that flowers should be included more frequently in daily foods, both in the fresh form or cooked, given their appreciated organoleptic and decorative characteristics, as well as nutritional and bioactive properties. |
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