A study on the consumption of coriander (Coriandrum sativum L.) and consumers' perception of its functional properties

Coriander (Coriandrum sativun L.) is a vegetable widely produced and consumed in Brazil being used as condiment many dishes. It has an excellent nutritional value source of calcium, iron, vitamin C. Furthermore it functional properties such anti-inflammatory, antioxidant antimicrobial. Although so benefits, there are few studies this field that specifically analyze the use food exploring its potential to add flavor. This way, research carried out survey on consumption coriander evaluated profile consumers their knowledge about vegetable. was found by 67.7% interviewees mainly those who live Northeast North regions where traditionally cooking. However, still portion (32.3%) reject it. As substitute for other condiments, more often instead parsley main which added fish. When one takes into account purchase intention industrialized products with addition coriander, observed seasoned cheese snacks most cited. In addition, possible observe flavor motivator ahead health-related attributes. Thus, unaware beneficial characteristics coriander. possibility developing new using well relevance carrying emphasis flavouring.