Attitude of Latvian consumers towards new products made from triticale flour blend
Keywords:triticale, whole grain, consumers
AbstractTriticale (Triticosecale wittmack) is grown mostly for forage or animal feeding; nevertheless, some triticale-based food can be purchased at health food stores. Triticale has a potential in the production of bread and other food products such as pasta and breakfast cereals. The aim of the research was to evaluate a consumer’s attitude towards new by developed products made from whole-grain triticale, rye and hull-less barley flour, rice and maize flour. Other cereals besides triticale were used in the flour blend in order to obtain better baking properties. There were 113 respondents who participated in the questionnaire, of them 32 (28.3 %) men and 81 (71.7 %) women. Four samples were given to each respondent – 2 control samples (made from whole-grain wheat flour) and 2 developed products. In sensory evaluation, the experimental muffins and crackers were characterised using a 9-point hedonic scale (determination of overall acceptablity). The overall acceptability of the new products varied between 6.92 and 7.61 on the hedonic scale, which correspond to the acceptability from “like it a little” to “like it much”. One hundred and three respondents liked the new by developed products better than the traditional ones. The respondents wrote in the questionnaire that the new products were healthy and tasty, and they would like to buy them in retail shops.
FOOD CHEMISTRY AND TECHNOLOGY