Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking
Abstract
:1. Introduction
2. Materials and Methods
2.1. Pasta Production
2.2. Sample Preparation and Experiment Design
2.3. Consumers’ Study
2.3.1. Study Group
2.3.2. Study Procedure
2.4. Trained Panel Evaluation
2.4.1. Sensory Panelists
2.4.2. Sensory Descriptive Analysis
2.5. Data Analysis
3. Results
3.1. Characteristics of Consumer Group Concerning Pasta Consumption
3.2. Consumers’ Expected Liking
3.3. Consumers’ Perceived Liking
3.4. Sensory Descriptive Analysis
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Total (N = 150) | |
---|---|
Gender (%) | |
Female | 76.0 |
Male | 24.0 |
Age (mean; standard deviation) | 22.7; 3.5 |
Education (%) | |
Secondary | 78.7 |
Academic | 21.3 |
Place of residence (%) | |
Village | 20.0 |
Town with less than 500,000 citizens | 25.3 |
Town with more than 500,000 citizens | 54.7 |
Participants’ Opinions from the 5-Points Scale (%) | Mean (SD) | |||||
---|---|---|---|---|---|---|
Yes (1) | Rather Yes (2) | Neither Yes Nor No (3) | Rather No (4) | No (5) | ||
Interest in fiber content in their diet | 32.7 | 37.3 | 21.3 | 7.3 | 1.4 | 2.1 (0.98) |
Willingness to purchase pasta with fiber addition | 40.0 | 26.0 | 26.0 | 3.3 | 4.7 | 2.1 (1.10) |
Willingness to purchase fresh pasta | 30.7 | 26.0 | 28.0 | 9.3 | 6.0 | 2.3 (1.18) |
Willingness to purchase pasta with a very short cooking time | 30.0 | 27.3 | 27.3 | 12.0 | 3.4 | 2.3 (1.12) |
I eat pasta regularly | 30.0 | 26.7 | 23.3 | 12.7 | 7.3 | 2.4 (1.24) |
I eat different type of pasta | 24.0 | 40.0 | 10.0 | 22.7 | 3.3 | 2.4 (1.18) |
Range of Hedonic Scale * | Liking of the Raw Pasta Sample | |||||
---|---|---|---|---|---|---|
P-0 % (N = 29) | P-4 % (N = 29) | P-8 % (N = 21) | P-12 % (N = 21) | P-16 % (N = 50) | ||
Rates of the cooked pasta sample | 1–3 | 10.3 (3) | 6.9 (2) | 19.0 (4) | 4.8 (1) | 6.0 (3) |
4–6 | 37.9 (11) | 37.9 (16) | 38.1 (9) | 38.1 (8) | 34.0 (17) | |
7–9 | 51.7 (15) | 52.2 (16) | 42.9 (9) | 57.1 (12) | 60.0 (30) |
Attribute Intensity (0–10 c.u.) | Pasta Samples * | ||||||
---|---|---|---|---|---|---|---|
P-0 | P-4 | P-8 | P-12 | P-16 | F | p | |
Pasta o. | 8.41 a | 7.54 ab | 7.47 b | 7.30 b | 7.08 b | 2.64 | 0.05 |
Sweet o. | 3.04 | 2.99 | 2.81 | 2.30 | 2.39 | 1.06 | 0.37 |
Sour o. | 1.26 | 1.22 | 1.20 | 1.49 | 1.71 | 0.55 | 0.69 |
Cereal bran o. | 1.74 a | 2.13 a | 2.50 a | 3.86 b | 4.88 c | 15.64 | 0.01 |
Off-o. | 0.75 | 0.67 | 0.85 | 1.03 | 1.46 | 1.06 | 0.38 |
Intensity of color | 6.68 a | 5.57 ab | 5.75 ab | 4.69 b | 3.71 c | 7.68 | 0.01 |
Hardness | 7.94 | 8.04 | 7.57 | 7.44 | 7.24 | 0.88 | 0.48 |
Adhesiveness | 5.81 | 5.52 | 5.11 | 6.50 | 6.78 | 2.16 | 0.08 |
Pasta f. | 7.92 a | 7.33 ab | 6.98 b | 6.70 b | 6.86 b | 1.57 | 0.05 |
Sweet t. | 3.12 | 3.40 | 2.82 | 2.60 | 2.52 | 1.07 | 0.37 |
Cereal bran f. | 1.75 a | 2.30 ab | 3.07 bc | 4.04 c | 5.30 d | 13.51 | 0.01 |
Salty t. | 1.07 | 1.05 | 1.14 | 1.05 | 1.30 | 0.35 | 0.85 |
Off-f. | 0.95 a | 1.15 a | 0.88 a | 1.20 a | 2.45 b | 4.91 | 0.01 |
Overall quality | 7.72 a | 7.23 a | 6.23 b | 6.28 b | 5.25 c | 8.12 a | 0.01 |
Traits | Principal Components | |||
---|---|---|---|---|
1 | 2 | 3 | 4 | |
Pasta o.* | −0.84 | 0.23 | 0.20 | 0.45 |
Sweet o. | −0.90 | 0.27 | 0.24 | −0.23 |
Sour o. | 0.90 | −0.10 | 0.30 | 0.29 |
Cereal bran o. | 0.99 | −0.12 | 0.05 | 0.09 |
Off-o. | 0.96 | 0.15 | 0.19 | 0.16 |
Color | −0.96 | 0.22 | −0.10 | 0.14 |
Hardness | −0.94 | −0.17 | 0.24 | −0.16 |
Adhesiveness | −0.04 | −0.96 | 0.27 | 0.07 |
Pasta f. | −0.82 | 0.22 | 0.50 | 0.14 |
Sweet f. | −0.87 | −0.16 | 0.32 | −0.33 |
Cereal bran f. | 1.00 | −0.03 | −0.02 | 0.00 |
Salty t. | 0.76 | 0.56 | 0.29 | −0.15 |
Off-f. | 0.84 | 0.05 | 0.53 | −0.04 |
Overall quality | −0.96 | −0.17 | 0.14 | 0.17 |
Liking | 0.95 | −0.05 | 0.22 | −0.22 |
Eigen value | 11.60 | 1.59 | 1.15 | 0.66 |
% of variance | 77.33 | 10.60 | 7.68 | 4.38 |
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Jaworska, D.; Królak, M.; Przybylski, W.; Jezewska-Zychowicz, M. Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking. Foods 2020, 9, 869. https://doi.org/10.3390/foods9070869
Jaworska D, Królak M, Przybylski W, Jezewska-Zychowicz M. Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking. Foods. 2020; 9(7):869. https://doi.org/10.3390/foods9070869
Chicago/Turabian StyleJaworska, Danuta, Maria Królak, Wiesław Przybylski, and Marzena Jezewska-Zychowicz. 2020. "Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking" Foods 9, no. 7: 869. https://doi.org/10.3390/foods9070869