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Sensory Attributes and Preference Mapping of Muesli Oat Flakes
Author(s) -
Kälviäinen N.,
Salovaara H.,
Tuorila H.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11428.x
Subject(s) - mastication , appeal , preference , sensory system , food science , psychology , biology , medicine , dentistry , mathematics , cognitive psychology , statistics , political science , law
A trained sensory panel rated 8 muesli oat flakes—6 experimental (with 3 thickness levels and 2 heat treatments) and 2 commercial (regular and organic)—as such or with milk for attribute intensities; and 3 consumer groups–young adults, 18 to 25 y; adults, 35 to 49; elderly, 58 to 85—rated the same oat flakes for preference. To appeal to the majority of the consumers, the flakes should not adhere to teeth and should not need too much mastication. In addition, large enough milk absorption is preferred. The elderly preferred an easy eating experience more than the younger consumers. Thus, it is important to recognize that different types of muesli appeal to different consumer segments.