Preference Mapping of Commercial Whole Wheat Breads

Bernstein, Ashley J.; Rose, Devin J.

doi:10.1094/cchem-07-14-0148-r

Cited by 7 publications

(7 citation statements)

References 31 publications

(29 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A previous study 58 found that, as salt was reduced in bread, there was an increase in the consumers' selection of the dry attributes, and this was seen in this study as well. Soft and chewy were also found to be well‐liked by consumers in previous studies investigating bread 71,72 . Moreover, the presence of an aftertaste has a negative impact on consumers' liking of seaweed bread in a previous study 32 and, in agreement with the present study, no aftertaste was a driver of liking for consumers.…”

Section: Resultssupporting

confidence: 90%

Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions

et al. 2023

View full text Add to dashboard Cite

BACKGROUND: Many consumers have a high salt intake and bread is a primary source because of its high rate of consumption. The inclusion of seaweeds has been proposed as an ingredient that could help reduce the salt content of food products. As such, the present study aimed to evaluate whether the amount of salt in bread could be reduced and the change in sensory properties be mitigated by the inclusion of brown seaweed. There were two different sensory trials conducted. In the first trial, participants (n = 102) evaluated bread made with brown seaweed (4% substitution for flour) with reduced amounts of salt (10%, 20%, 30%, 40% and 50%). The second trial asked participants (n = 98) to evaluate the control bread and the 20% salt-reduced bread in blinded and informed conditions. In both sensory trials, the breads samples were assessed using hedonic scales, just-aboutright scales, and check-all-that-apply. RESULTS:The results showed that the 10% and 20% salt-reduced breads were acceptable and associated with being soft, chewy and having no aftertaste. The other breads were associated with a dense, dry and strong aftertaste, along with not being salty enough for the consumers. When the breads were evaluated in informed conditions, the salt reduction label had a negative impact on the consumers' liking.CONCLUSION: The research emphasizes that salt-reduced labels influence consumers' sensory perception.

show abstract

Section: Resultssupporting

confidence: 90%

Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions

et al. 2023

View full text Add to dashboard Cite

show abstract

“…The flavour of the GFA bread was described to have a toasted and “sweet coffee” flavour by a trained sensory panel (results not presented). Bernstein and Rose [ 23 ], in a study on the preference of commercial whole wheat breads, found that a large number of consumers (from Lincoln, USA) liked breads that were sweet.…”

Section: Discussionmentioning

confidence: 99%

“…Using a five-point hedonic scale (1 = dislike very much, 2 = dislike a little, 3 = not sure, 4 = like a little and 5 = like very much), the participants rated the appearance, aroma, flavour, and texture (in-mouth) attributes [ 23 ] of the bread samples, blind-coded with 3-digit random numbers. The instructions were phrased as follows: please look at/smell/taste/eat sample 123, how much do you like or dislike the appearance/smell/taste/texture of sample 123?…”

Section: Phase 2: Acceptance Of Bread Samples As Influenced By Health...mentioning

confidence: 99%

Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials

Magano

Rand

Kock

2022

Foods

View full text Add to dashboard Cite

Information on what drives consumers to like or dislike bread is needed to provide insight on developing gluten-free (GF) bread, using indigenous and sustainable crops in Africa, such as sorghum and millet. Consumer attitudes toward the health and taste aspects of food are major drivers of food choices. The objectives of this work were (1) to determine the health and taste attitudes (HTAs) and general perceptions of a group of millennial consumers in South Africa (n = 354), concerning GF breads; and (2) to determine whether HTAs affect the acceptability of sensory properties of commercial GF breads, as assessed by consumers (n = 173), under informed and uninformed conditions. Mean scores of the taste factors were higher compared to health factors, indicating a greater taste orientation. The sensory properties of standard wheat breads were preferred over two commercial GF breads, irrespective of the health/taste interests of consumers, or if they were informed/uninformed about the nature of the bread (GF or wheat). Knowledge that bread samples were GF reduced only the acceptability of the aroma of GF bread. GF bread was perceived as healthier, but less tasty. For this group of millennials, the sensory properties of bread was the main driver of choice.

show abstract

“…A decrease in bread consumption is related to overall changes in eating patterns in Poland as well as an increase in the supply and consumption of bread substitutes and convenience cereal products, including ready-to-eat cereals, fast foods [20] and quick breads [79]. At the same time, the decision-making process of bread purchasing is determined by sensory [20,82,83], health and nutrition attributes [20,82,83,84,85,86,87,88].…”

Section: Discussionmentioning

confidence: 99%

How Important are Cereals and Cereal Products in the Average Polish Diet?

et al. 2019

View full text Add to dashboard Cite

The main aim of this study was to identify the food sources of energy and 28 nutrients from cereals and cereal products in the average Polish diet based on data from a nationally representative sample of the Polish population attending in 2016 Household Budget Survey (i.e., 36,886 households). The contribution of energy and nutrients from cereals and cereal products were compared with reference values. The detailded analysis included five main groups and nine sub-groups of cereal food category. Our findings indicated that cereals and cereal products contributed 30.4% of total dietary energy supply, providing a significant percentage of six nutrients to the average Polish diet (i.e., 64.1% of manganese, 51% of carbohydrates, 48.5% of dietary fibre, 34.1% of iron, 33.6% of folate, and 31.3% of copper). Supply at the level of 20–30% was observed for protein, thiamin, phosphorus and zinc, and at 10–20% for polyunsaturated fatty acids (PUFA), sodium, potassium, calcium, riboflavin, niacin, and vitamin B6. For other nutrients i.e., total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), cholesterol, iodine, vitamins: A, D, B12, and C, the share of cereals and cereal products contribution was below 10%. Cereals and cereal products were the major food category in meeting the reference values for the Polish population in case of manganese, carbohydrates (approximately100%), and sodium (50%). The reference values was reached at the level of 30–40% for dietary fibre, protein, iron, copper, zinc, phosphorus and thiamin, and 20–30% for energy, magnesium, folate, niacin, riboflavin, vitamins B6 and E. For such nutrients as total fat, SFA, and potassium, the fulfillment of the reference values amounted to 10–20%. Our results document the importance of cereals and cereal products in the Polish diet, which should be emphasized from a nutritional and health point of view.

show abstract

Preference Mapping of Commercial Whole Wheat Breads

Cited by 7 publications

References 31 publications

Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions

Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions

Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials

How Important are Cereals and Cereal Products in the Average Polish Diet?

Contact Info

Product

Resources

About