| Título: | Sensory features introduced by brewery spent grain with impact on consumers’ motivations and emotions for fibre-enriched products |
| Autores: | CURUTCHET, ANA, Autor ; MAITE SERRANTES, Autor ; CAROLINA PONTET, Autor ; FÁTIMA PRISCO, Autor ; ARCIA, PATRICIA, Autor ; GABRIEL BARG, Autor ; JUAN ANDRÉS MENÉNDEZ, Autor ; AMPARO TÁRREGA, Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 2022 |
| ISBN/ISSN/DL: | 69488 |
| Nota general: | En: Foods, 11(36). DOI: https://doi.org/10.3390/foods11010036 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions. BSG was incorporated into bread, pasta, and chocolate milk at levels of 8.3%, 2.8%, and 0.35% (w/w), respectively. The fibreenriched products and their regular counterparts were evaluated together by consumers through a CATA questionnaire, the EsSense 25 Profile, an overall acceptability rating, and a purchase intention ranking. Although fibre-enriched bread and chocolate milk ranked lower in overall acceptability compared with their counterparts, no significant difference was found for fibre-enriched pasta (p > 0.05). Purchase intention did not differ significantly for both bread and pasta (p > 0.05), yet the reasons for purchasing them differed significantly (p |
| Creative Commons : | CC BY |
| En línea: | https://www.mdpi.com/2304-8158/11/1/36 |
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