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Publisert 2005

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Publikasjonsdetaljer

Tidsskrift : Food Quality and Preference , vol. 16 , p. 25–35 , 2005

Utgiver : Elsevier

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

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Kihlberg, Iwona; Johansson, Lisbeth; Langsrud, Øyvind; Risvik, Einar

Sak : 1

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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

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). (C) 2004 Elsevier Ltd. All rights reserved.