4.6 Article

Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat

Journal

JOURNAL OF FOOD SCIENCE
Volume 76, Issue 5, Pages S337-S346

Publisher

WILEY
DOI: 10.1111/j.1750-3841.2011.02200.x

Keywords

bread; consumer acceptance; cracker; descriptive analysis; particle size; whole grain wheat

Funding

  1. Ontario Ministry of Food, Agriculture and Rural Affairs (OMAFRA)
  2. Mathematics of Information Technology and Complex Systems (MITACS)

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Whole grain consumption is being promoted due to a number of associated health benefits. However, whole grain consumption is below recommendations possibly due to the presence of characteristic flavors that consumers find unacceptable. The objective of this study was to investigate the sensory characteristics and consumer acceptance of products made from commercial whole grain flours produced from red or white wheats, and with fine or coarse bran particle sizes. Descriptive analysis and consumer acceptance panels were used to characterize both low (cracker) and intermediate (bread) moisture products made with the flours. Partial least squares (PLS) regression was used to correlate the descriptive and consumer data. Sensory differences in whole grain products made from red or white wheat with small or large bran particles sizes and product moisture contents were observed. Bran particle size had a greater effect on the sensory properties of the whole grain products, particularly within the cracker; conversely bran particle size had little influence on consumer acceptance. Red wheat products were found to be more acceptable than the white wheat products. However, a number of color x bran particle interactions were observed in both the descriptive and consumer data. PLS regression demonstrated that consumers could be divided into groupings based upon certain attributes and characteristics.

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