Gluten‐free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent. (14th September 2017)

• Record Type: Journal Article
• Authors: Wardy, Wisdom; Jack, Amber Renee; Chonpracha, Pitchayapat; Alonso, Jose Ramon; King, Joan M.; Prinyawiwatkul, Witoon
• Is Part Of: International journal of food science & technology. Volume 53:Number 1(2018)
• Page Start: 262
• Page End: 269
• Publication Date: 2017-09-14
• Subjects: Consumer emotion -- gluten‐free -- health benefit information -- muffin -- sensory liking -- sugar reduction; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13582
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Availability of reduced sugar gluten‐free (GF) muffins remains commercially limited. In this study, selected physical properties, consumer perception and effects of health benefit information (HBI) were investigated for three GF muffins made with different amounts of sucrose (0%, 50%, 100%), with stevia used as a sucrose replacement. Sucrose reduction by 50%, unlike 100% with stevia, did not significantly decrease consumer acceptability (colour, odour, taste, sweetness, moistness, softness, stickiness, overall liking), positive emotions ( calm, good, happy, healthy, pleasant, pleased, satisfied ) and purchase intent (PI) before HBI was displayed. HBI had a positive effect on overall liking, PI and intensities of calm, good, happy, healthy and pleased emotions for both 50% and/or 100% sucrose reduction. The emotions happy and wellness became significant predictors of PI after HBI was provided. Overall, consumer acceptability and emotional responses of the GF muffin with 50% sucrose reduction were comparable to those with 100% sucrose. Abstract : Overall liking of gluten‐free, sugar reduced banana muffins before and after providing health benefit information to consumers ( N = 128). TRT 1 = 0% sugar reduction formulation; TRT 2 = 50% sugar reduction formulation; TRT 3 = 100% sugar reduction formulation with Stevia.