The sensory acceptance of fibre-enriched cereal foods

a meta-analysis

John M. Grigor, Charles S. Brennan, Scott C. Hutchings, David S. Rowlands

Research output: Contribution to journalArticle

27 Citations (Scopus)
159 Downloads (Pure)

Abstract

Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies, muffins) were estimated by linear random-effects meta-analysis of twenty eligible studies (869 panellists, 34% male). As little as 2 g per 100 g fortification caused moderate–large reductions in overall acceptability, flavour acceptability, and appearance acceptability in most items, with cookies most negatively affected. Fortification of base nonfortified foods with low initial acceptability improved acceptability; however, at higher basic levels, fortification lowered acceptability. Fortification improved texture acceptability of muffins and bread with low base acceptability, but lowered texture acceptability when base acceptability was high. Flavour improvement of muffins with fortification decreased with increasing base food acceptability. Fibre fortification of baked cereal foods lowers acceptability, but food format and base food acceptability affect the magnitude and direction of responses. Refining fibre fortification approaches could improve consumer uptake.
Original languageEnglish
Pages (from-to)3-13
Number of pages11
JournalInternational Journal of Food Science & Technology
Volume51
Issue number1
Early online date23 Nov 2015
DOIs
Publication statusPublished - Jan 2016

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enriched foods
grain foods
food acceptability
muffins
meta-analysis
dietary fiber
cookies
breads
flavor
texture
health promotion
refining
ingredients

Cite this

Grigor, John M. ; Brennan, Charles S. ; Hutchings, Scott C. ; Rowlands, David S. / The sensory acceptance of fibre-enriched cereal foods : a meta-analysis. In: International Journal of Food Science & Technology. 2016 ; Vol. 51, No. 1. pp. 3-13.
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The sensory acceptance of fibre-enriched cereal foods : a meta-analysis. / Grigor, John M.; Brennan, Charles S.; Hutchings, Scott C.; Rowlands, David S.

In: International Journal of Food Science & Technology, Vol. 51, No. 1, 01.2016, p. 3-13.

Research output: Contribution to journalArticle

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