The sensory acceptance of fibre-enriched cereal foods: a meta-analysis

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

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    52 Citations (Scopus)
    421 Downloads (Pure)


    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
    Issue number1
    Early online date23 Nov 2015
    Publication statusPublished - Jan 2016


    • Additives
    • Baking
    • Dietary fibre
    • Food/feed fortification


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