How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins
2008
Baixauli, Raquel | Salvador, Ana | Comisión Interministerial de Ciencia y Tecnología, CICYT (España) | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
The influence of information on the fibre content of plain, wholemeal and fibre-enriched (resistant starch) muffins were studied in 102 consumers. Sensory acceptability, health and nutrition questions and consumption and purchase intentions were evaluated with and without label information about fibre content. Plain muffins scored the same with or without information. Without label information consumers gave the wholemeal muffin a low score, but when information was given to the consumers the score increased. However, it would seem that the information was not well understood for fibre-enriched muffins, as although the quantity of fibre was the same for the wholemeal and fibre-enriched muffins, the consumers appear not to have believed it or thought it was somehow unnatural. On grouping the consumers by health consciousness attitudes, when the fibre information was provided the high health consciousness group gave higher ratings but the low health consciousness group gave lower ratings.
اظهر المزيد [+] اقل [-]The authors are indebted to the Comisión Interministerial de Ciencia y Tecnología (Project AGL 2006-11653-C02-01). The authors are also grateful to National Starch Food Innovation for supplying the resistant starch. They also wish to thank Mary Georgina Hardinge for assistance with the English text.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Agroquímica y Tecnología de Alimentos