Determining Children's Perceptions, Opinions and Attitudes for Sliced Sandwich Breads

Abstract

The objective of this study was to determine the ideal whole grain bread product for children (8-17 years) using a survey and conjoint analysis. Focus groups (three focus groups, n = 23), emotional response and appearance liking surveys (n = 172), and an adaptive choice-based conjoint survey (n = 173) were conducted with children. Across elementary, middle and high school-aged children, children preferred bread with a light crumb (inside of the bread), a light crust and no topping or added textures or visual cues in the crumb. Children had generally negative feelings for breads with dark-colored crumb and crust, but had generally positive feelings for breads with light-colored crumb and crust. Breads with white crumb were liked more than bread with dark crumb, regardless of crumb particles, crust or crust topping. Crust color had no impact on overall appearance liking score. These results demonstrate that regardless of age, children like soft breads with light-colored crumb and crust with no fillings or toppings. PRACTICAL APPLICATIONSIncreased consumption of whole grain breads is an effective technique in decreasing obesity in American children. Children's likings of bread products have an inverse relationship with whole grain versus refined grain content. This study demonstrated that development of a whole grain bread product that is desirable to children in both visual appearance and taste is an important step toward increased whole grain consumption by children and that images of attributes and a conjoint analysis in a survey format can be effectively utilized by children to measure their desires.

Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits

“…Cardinal, Zamora, Chambers, Carbonell Barrachina, and Hough () compared the CATA responses for the sensory profiles of fruit‐flavored powdered juices, with three different consumer segments: (1) children (11–12 years old); (2) women; and (3) a convenience sample of food‐science‐related consumers but used sensory terms generated by the authors of the study. Although children's emotional responses have been assessed toward brand logos of flavored milk drinks (De Pelsmaeker et al, ) and sandwich bread pictures (Jervis, Jervis, Guthrie, & Drake, ), emotional profiling when children consume food products have not been reported according to a recent review of Laureati et al ().…”

Characterization of Commercial Rye Bread Based on Sensory Properties, Fluidity Index and Chemical Acidity

“…; Jervis et al . ). The lower FI, in addition to the rye content (31–50%), could also be an effect of the lower pH (4.5–4.8) and presence of organic acids produced in the sourdough fermentation process or through added acidity regulators (sample F1) (Liljeberg et al .…”

“…A soft and juicy texture has been shown to increase the liking of wheat pan bread among younger adults (Kihlberg and Risvik ), and children in the U.S. preferred wheat bread that was light in color, uniform, soft and mild in flavor (Jervis et al . ). Thus, when examining the availability of rye bread from a health perspective, it is important to consider both the nutritional and sensory qualities of the available products.…”

The Use of Qualitative Research Methods in Quantitative Science: A Review

“…Jervis et al . () found a smaller group of six to eight participants to be ideal when working with children ages 8–12 years, and Thompson et al . () used groups of two to five participants with children ages 10–14 years.…”