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Preference Mapping of Commercial Whole Wheat Breads
Author(s) -
Bernstein Ashley J.,
Rose Devin J.
Publication year - 2015
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-07-14-0148-r
Subject(s) - whole wheat , food science , chemistry , whole grains , wheat bread , cluster (spacecraft) , wheat flour , computer science , programming language
Whole wheat breads are becoming a dominant presence in the market; however, the sensory qualities that drive consumer liking have not been well described. The purpose of this study was to identify sensory attributes and consumer acceptance of commercial whole wheat breads. Six whole wheat breads were evaluated for 26 attributes by a trained panel ( N = 8). Two distinct groups of attributes were noted for the breads: those that were sweet, moist, and sticky versus those with characteristics associated with whole wheat such as wheaty, earthy, and bitter. In the consumer panel ( N = 75), three clusters were formed. Cluster 1 ( n = 28) had higher mean hedonic scores for all attributes compared with the other clusters ( P < 0.01), although these consumers did not distinguish well among samples. Significant differences were found in all attributes in clusters 2 ( n = 33) and 3 ( n = 14). Cluster 2 preferred samples with sweet flavors and moist, cohesive textures, whereas cluster 3 preferred samples with earthy, roasted, and whole wheat flavors. A portion of consumers appeared to prefer breads not only with sweet and moist characteristics but also with some of the more hearty attributes like roasted and fermented. These data may be useful in developing new whole wheat products.