Impact of Consumer Eating Habits and Fiber Content on Acceptance of Plain Wheat Rolls

Abstract

This study explored the sensory acceptance of plain wheat rolls with different fiber contents; particular emphasis was placed on the impact of fiber content and the frequency with which plain wheat rolls were eaten habitually on consumer acceptance of the sensory attributes of sample rolls. Two sample rolls were evaluated in a blind taste session: one was a roll made from plain wheat flour (standard roll), and the second was a roll made from plain wheat flour enriched with 12% dietary fiber (b-glucan). Participants (N = 176) were consumers who ate rolls at least once every two weeks. The sensory attributes of the fiber-enriched roll received higher ratings than the attributes of the standard roll. An important effect of eating frequency on sensory attribute rating was observed for flavor. Interaction effects of fiber content and eating frequency were observed, except for flavor. The results indicate that plain wheat rolls enriched with fiber would be accepted by many consumers, not only by those who frequently eat such rolls, but also by those who do not generally eat whole grain products.

Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

“…The discrepancy between consumer results and results from a trained panel could be explained by the fact that young adult consumers might be ‘tired’ of traditional products and open or ready to purchase new or healthier products. A similar trend was observed with bread rolls enriched with 12% fiber [ 54 ] or bread enriched with 16% fiber [ 56 ] compared to a plain wheat product. The fiber-enriched rolls received higher scores of overall acceptance and more participants expressed their willingness to purchase such a product [ 54 ].…”

“…A similar trend was observed with bread rolls enriched with 12% fiber [ 54 ] or bread enriched with 16% fiber [ 56 ] compared to a plain wheat product. The fiber-enriched rolls received higher scores of overall acceptance and more participants expressed their willingness to purchase such a product [ 54 ]. Moreover, Cecchi et al [ 59 ] indicated in their study that approximately 30% of consumers preferred the fortified sample over the control one, including pasta, and 50% were willing to pay more for the fortified products.…”

“…The opposite result of our study may be related with the addition of oat β-glucan, which influenced the color to a low degree. It was confirmed in the study regarding bread with oat β-glucan fiber powder addition [ 54 , 56 ]. Thus, the color change after adding fiber and an individual’s color preference have the potential to affect consumers’ liking [ 57 ].…”

“…The offer of whole grains on the market is growing; however, there is still a huge gap between recommended levels of dietary fiber intake and its consumption. Hence, improving various products, including pasta, through the addition of dietary fiber has been pursued in recent years [ 11 , 12 , 13 , 25 , 54 ].…”