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Published 2005

Read in Norwegian

Publication details

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

Publisher : Elsevier

International Standard Numbers :
Printed : 0950-3293
Electronic : 1873-6343

Publication type : Academic article

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

Issue : 1

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

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.