Effects of information on liking of bread
2005 (English)In: Food Quality and Preference, ISSN 0950-3293, Vol. 16, no 1, 25-35 p.Article in journal (Refereed) Published
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).
Place, publisher, year, edition, pages
2005. Vol. 16, no 1, 25-35 p.
Effect of information; Consumers' value and belief; Liking of wheat bread; Descriptive sensory analysis; Consumer test; Amaranth; Conventional/organic farming system
IdentifiersURN: urn:nbn:se:uu:diva-92087DOI: 10.1016/j.foodqual.2003.12.005OAI: oai:DiVA.org:uu-92087DiVA: diva2:165041