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Sensory and health related characteristics of rye bread in Sweden
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.
2014 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

An important factor for healthy eating is the availability of healthy as well as sensory acceptable food. An increased consumption of rye bread would be beneficial from a health promoting perspective. Previous studies in the present project showed that rye, sourdough and whole grain were perceived as very healthy by consumers. The intake of bread, rich in rye was however low, especially among younger consumers who also had a negative expectation towards the taste. The characteristics of rye bread in Sweden are however not well investigated.

The aim of the present study was to describe sensory and health related characteristics of rye bread in relation product labels.

Twenty-four rye bread samples were chosen to represent a wide variety of rye bread on the Swedish market. Sensory descriptive analysis was performed with a trained panel (n=11). Total titratable acidity and pH were measured in all samples as well as fluidity index as an indication of glycemic response on a subset of samples (white wheat bread as reference). Principal Component Analysis (PCA) was used to analyze the sensory space of the products. Front-of-package (FoP) labelling was compared to the characteristics of the products.

The bread samples sensory characteristics were described for appearance, smell, texture and flavor. According to the PCA, six main groups of rye bread were identified. The rye content of bread with a FoP rye labelling varied from 20 to 100 %. The pH in bread with a FoP sourdough labelling varied from 4,25-5,3. The fluidity index of a subsample of five bread types varied from 51-97 with white wheat bread as a reference (100).

According these results, the next step is to investigate the consumers’ drivers of rye bread liking.

 

Place, publisher, year, edition, pages
2014.
National Category
Other Social Sciences not elsewhere specified
Research subject
Food, Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:uu:diva-231970OAI: oai:DiVA.org:uu-231970DiVA: diva2:746197
Conference
EuroSense 2014: A Sense of Life,6th European Conference on Sensory and Consumer Research, 7-10 Sept 2014, Copenhagen, Denmark
Available from: 2014-09-12 Created: 2014-09-12 Last updated: 2014-12-03Bibliographically approved

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Sandvik, PernillaMarklinder, IngelaNydahl, MargarethaKihlberg, Iwona

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