Effects of information on liking of bread

• Published in: Food quality and preference 2005, Vol.16 (1), p.25-35
• Main Authors: Kihlberg, Iwona, Johansson, Lisbeth, Langsrud, Øyvind, Risvik, Einar
• Format: Article
• Language: English
• Subjects: Amaranth; Biological and medical sciences; breads; Cereal and baking product industries; consumer attitudes; consumer information; Consumer test; Consumers' value and belief; Conventional/organic farming system; Daily Values; Descriptive sensory analysis; Domestic science and nutrition; Effect of information; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Hushålls- och kostvetenskap; INTERDISCIPLINARY RESEARCH AREAS; Liking of wheat bread; Methods of analysis, processing and quality control, regulation, standards; nutrition information; nutrition labeling; sensory properties; TVÄRVETENSKAPLIGA FORSKNINGSOMRÅDEN; wheat
• ISSN: 0950-3293; 1873-6343; 1873-6343
• DOI: 10.1016/j.foodqual.2003.12.005

Liking of bread as a function of perceived sensory properties in combination with product information was studied. Four bread types were selected for descriptive sensory analysis and, in a consumer test, 480 consumers scored them for liking when information was provided concerning: flour (origin from conventional versus organic farming system), health effect (cholesterol reducing effect versus no information), and information that was intended to produce a neophobic reaction (admixed amaranth versus no information). The consumers also answered a questionnaire related to the same issues. Samples scored high for liking were affected differently by information than were less well-liked samples. Information about organic production had a greater positive effect on liking than did other types of information, especially for the less well-liked products. The four bread types showed significant differences in liking when information was not skewed in any particular direction (balanced design).