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Quality perception of bread among Swedish consumers in the light of the carbohydrate debate
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
2012 (English)Conference paper, Oral presentation with published abstract (Refereed)
Abstract [en]

The current carbohydrate debate causes difficulties for the consumer to make the right choices in terms of carbohydrate quality, which can lead to the exclusion of bread from the diet. Media has been a major arena for these debates, promoting low carbohydrate diets.

Rye has many interesting health promoting components such as bioactive components and fibers and has shown to be beneficial on insulinemic response, satiety, and bowel health. An increased consumption of rye bread might promote public health and therefore it is important to elucidate the difference between different kinds of carbohydrates. 

A positive quality perception is a presumption for consumption. Knowledge about consumer quality perception is important for product development and from a public health perspective, to influence the consumer to make healthy choices. Sensory, and health related factors have shown to be important for the quality perception of bread, and consumers’ use different cues to evaluate the quality before consumption.

The aim is to study Swedish consumers’ quality perception of bread with focus on soft bread, in the light of the carbohydrate debate. A questionnaire with three sections was developed and piloted. The first section contained questions of consumption behavior for bread and other carbohydrate rich foods. In the second section product cues for choice, health, taste and satiation was elicited by comparison of pictures showing six commercially available soft breads with and without packaging. The third section contained knowledge questions of carbohydrates and the carbohydrate debate. A postal invitation to participate in a web-based questionnaire was sent out to a national simple random sample of 3000 respondents, 18-80 years old. An interesting issue to investigate is if the carbohydrate debate has had an impact on bread consumption. Preliminary results will be presented during the congress. 

Place, publisher, year, edition, pages
2012.
National Category
Other Social Sciences not elsewhere specified
Identifiers
URN: urn:nbn:se:uu:diva-231968OAI: oai:DiVA.org:uu-231968DiVA: diva2:746192
Conference
The 31st Nordic Cereal Congress, 23 - 25 May, Gothenburg, Sweden
Available from: 2014-09-12 Created: 2014-09-12 Last updated: 2014-12-03

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Sandvik, PernillaKihlberg, IwonaMarklinder, IngelaNydahl, Margaretha

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