We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Sensory Attributes and Preference Mapping of Muesli Oat Flakes.
- Authors
Kälviäinen, N.; Salovaara, H.; Tuorila, H.
- Abstract
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.
- Subjects
OATS; GRAIN; GRASSES; GRANOLA; OATS as food; OAT bran; MILK; MUESLI; COOKING
- Publication
Journal of Food Science (Wiley-Blackwell), 2002, Vol 67, Issue 1, p455
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2002.tb11428.x