doi:10.1094/CFW-62-2-0059 | VIEW ARTICLE

Research

Impact of Consumer Eating Habits and Fiber Content on Acceptance of Plain Wheat Rolls

MariaKrólak,¹MarzenaJeżewska-Zychowicz,¹ and MartaSajdakowska<sup>1,2

1</sup>Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland.²Corresponding author. Tel: +48 22 59 37 145; Fax: +48 22 59 37 147; E-mail: marta_sajdakowska@sggw.pl. Cereal Foods World 62(2):59-64.

This study explored the sensory acceptance of plain wheat rolls with different fiber contents; particular emphasis was placed on the impact of fiber content and the frequency with which plain wheat rolls were eaten habitually on consumer acceptance of the sensory attributes of sample rolls. Two sample rolls were evaluated in a blind taste session: one was a roll made from plain wheat flour (standard roll), and the second was a roll made from plain wheat flour enriched with 12% dietary fiber (β-glucan). Participants (N = 176) were consumers who ate rolls at least once every two weeks. The sensory attributes of the fiber-enriched roll received higher ratings than the attributes of the standard roll. An important effect of eating frequency on sensory attribute rating was observed for flavor. Interaction effects of fiber content and eating frequency were observed, except for flavor. The results indicate that plain wheat rolls enriched with fiber would be accepted by many consumers, not only by those who frequently eat such rolls, but also by those who do not generally eat whole grain products.