Semester of Graduation
Master of Science (MS)
School of Nutrition and Food Sciences
The gluten-free-natural-ingredient (GF/NCL) product demand is globally increasing and driven by the growing prevalence of celiac-diseases. Nevertheless, the quality of GF product is often inferior compared to wheat-flour counterparts due to the removing of gluten, which, compromises the appearance, structure, and nutritional value. The addition of fiber into GF/NCL products has been considered to improve nutritional values while maintaining quality attributes. According to the US-FDA, a product containing ≥2.5 grams of fiber/serving can be claimed as a “good-source-of-fiber.” However, adding dietary fiber to baked products affects their qualities, and hence possibly lowering product acceptability.
The main objective of this research was to understand consumer perception of GF/NCL muffins and GF/CL/Fiber-Content ready-to-use premix products. Two experiments were conducted: I) Evaluation of the acceptability of GF/NCL Mango Muffins (MM) and the impact of Health Benefit Information (HBI) on Consumer Liking, Emotion, and Purchase Intent; II) Evaluation of the effects of added fiber in GF/CL Chocolate Muffin Mix on consumer perception, emotions, likings and purchase intent after health benefit information was given. Results in study I showed that compared to GF, the lower color-liking scores for GFNCL1&2 were due to lighter-yellow color. All liking scores were acceptable (>5.0) on a 9-hedonic scale, due to high liking scores for odor and taste (mango), while the lower overall liking (OL) score for GFNCL1&2 were due to taste and texture-related attributes (softness/moistness/stickiness). In general, MM was successfully developed and highly acceptable to consumers.
Results from study II, 0g, 1.7g. and 3.8g/serving (“good source of fiber”) showed that liking scores of all sensory attributes were between 5.91 to 7.45, meaning a high acceptance by consumers. The addition of fiber resulted in high scores in comparison with the control. The muffins “good source of fiber” statement indicated high purchase intent after the HBI was given. Finally, a dry-mix “good source of fiber” was developed as a ready-to-use product to evaluate acceptance and convenience. The product was successfully accepted by the participants, having a high willingness to purchase. This product would be potentially launched to the marketplace to cover the fiber gap that exists within the population.
CHICAIZA, VANESA, "EVALUATING CONSUMERS’ PERCEPTION OF GLUTEN-FREE/CLEAN-LABEL MUFFINS" (2021). LSU Master's Theses. 5468.
Dr. Witoon Prinyawiwatkul