Gå til hovedinnhold
Publisert 2007

Read in English

Publikasjonsdetaljer

Tidsskrift : Food Quality and Preference , vol. 18 , p. 471–481 , 2007

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0950-3293
Elektronisk : 1873-6343

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Kihlberg, Iwona; Risvik, Einar

Sak : 3

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Five, quite different white pan breads (A199, A300, C99, D99, E00) were chosen from twelve samples by Principal Component Analysis. Milling, baking, sensory assessment and sample preparation are described in Kihlberg, Öström, Johansson, and Risvik (2004). The consumer test, an acceptance test, was conducted on adult organic consumers (184 in two age groups ≤30 and >30). The selected breads were tasted and scored for liking. Subsequent to the tasting, the consumers filled in a questionnaire with a complete set of the 56 Schwartz values and ten statements related to issues of specific interest in this context. Results confirmed the main groups of the near universal structure of values suggested by Schwartz and revealed different segments among Swedish organic consumers. Consumer groups differed significantly in values and in liking of breads. In the group of most liked breads (three of five) were both organic and conventional breads. Consumption frequency was also related to the values.