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- Title
Functional claim increases the acceptance of oat muesli by consumers.
- Authors
dos Santos Miranda, Katherine; Rodrigues, Joana; Barbosa de Quadros, Emanuelle; Lemos, Pedro; Aparecida Maieves, Helayne; Giovana Batista, Ângela
- Abstract
Background: Oats-based mueslis contain beta-glucans, a type of soluble fiber known for its hypocholesterolemic and hypoglycemic properties. The claim of these health benefits, oat muesli products may attract potential consumers. Objectives: This study aimed to assess the impact of a functional claim on consumers' acceptance and attitudes toward oat muesli. Additionally, the study evaluated the effects of muesli containing oats on satiety and mood perceptions. Methods: Two muesli products were formulated: one with oats and another with rice flakes (control) for sensory analysis. The oat muesli was presented with two codings (n=160): one with a functional food claim and another without the claim. Consumers were asked about their liking, interest in usage, and perceived benefits before and after tasting the mueslis using hedonic scales. Furthermore, a clinical trial was conducted with 9 healthy adult women subjects (average age 22 years) in a crossover design with a one-week washout period between interventions. The subjects completed a self-perceived mood and satiety questionnaire using visual analog scales (VAS) at baseline and 240 minutes after consuming the mueslis for breakfast. Results: The oat muesli with the functional claim was perceived as the most beneficial product among the samples (p<0.05), receiving high scores for liking and interest in use. However, oat muesli consumption did not significantly influence participants' average mood and satiety during the trial (p>0.05), as no significant differences between interventions were found. Conclusion: The inclusion of a functional claim positively affected the acceptance of the health benefits associated with oat muesli.
- Subjects
OATS; MUESLI; CONSUMER attitudes; CONSUMERS; FUNCTIONAL foods; PERCEIVED benefit
- Publication
Demetra: Food, Nutrition & Health / Alimentação, Nutrição & Saúde, 2023, Vol 18, p1
- ISSN
2238-913X
- Publication type
Article
- DOI
10.12957/demetra.2023.68865