Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa
Abstract
:1. Introduction
2. Materials and Methods
2.1. Consumer Test
2.2. Sample Preparation and Experimental Design
2.3. Data Analysis
3. Results and Discussion
3.1. The Impact of Cultural Differences on Liking for Waterford Blaa
3.2. The Impact of Age on Liking for Waterford Blaa
3.3. The Impact of Gender on Liking for Waterford Blaa
3.4. Impact of Cultural Differences on Perception of Flour Associated Attributes
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Stage | Production Stage | Comment |
---|---|---|
1 | Mixing | All ingredients mixed and divided into large pieces of dough |
2 | Resting | Dough is rested for 10–20 min |
3 | Pinning | Gives the dough characteristic round shape before baking |
4 | Sub-Dividing and resting (flour addition) | Dough subdivided into smaller pieces and rested and flour added |
5 | Flattening and rolling (Flour addition) | Dough flattened and placed on trays, rolled into prover for 1 h, more flour added and visual assessment |
6 | Proving (flour addition) | More flour added in one or two hand movements and proved |
7 | Baking | Dough baked in oven at 220–230 °C for 25–30 min |
8 | Assessment | Baker assesses dough before and after baking |
9 | Cooling | Blaa cooled for 1 h in ambient temperature |
10 | Packing | Blaa packaged into boxes or plastic wrapping |
Overall Liking | Overall Liking | Appearance Liking | Odour Liking | Flavour Liking | Texture Liking | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|
BLAA | UK+IRISH | UK | IRISH | UK | IRISH | UK | IRISH | UK | IRISH | UK | IRISH |
A | 5.8 b | 5.2 b;B | 6.4 ab:A | 4.6 b;B | 6.5 ab;A | 6.0 b;B | 6.8 a;A | 5.2 b;B | 6.2 ab;A | 5.1 b;B | 6.1 a;A |
B | 6.1 b | 6.3 a | 5.8 b | 6.3 a | 6.0 b | 6.3 ab | 6.3 b | 6.2 a | 5.7 b | 6.4 a;A | 5.2 b;B |
C | 6.6 a | 6.6 a | 6.6 a | 6.7 a | 6.7 a | 6.7 a | 6.9 a | 6.7 a | 6.7 a | 6.7 a | 6.4 a |
Product | Location | Variable | JAR Group Mean Hedonic Score | Judgement | % | Mean Drop in Overall Liking | Weighted Penalty |
---|---|---|---|---|---|---|---|
Blaa A | Irish | Flour Dusting | 7.3 | Too much | 58.2 | 1.7 | 1.0 |
Darkness in Colour | 7.7 | Too little | 52.5 | 2.5 | 1.3 | ||
Oven Baked Odour | 7.2 | Too little | 41.0 | 2.1 | 0.9 | ||
Oven Baked Flavour | 7.1 | Too little | 40.2 | 1.8 | 0.7 | ||
Floury Mouthcoating | 7.4 | Too much | 54.1 | 1.8 | 1.0 | ||
UK | Flour Dusting | 5.9 | Too much | 70.4 | 1.1 | 0.8 | |
Darkness in Colour | 6.7 | Too little | 75.7 | 1.9 | 1.5 | ||
Oven Baked Odour | 5.8 | Too little | 49.6 | 1.3 | 0.6 | ||
Oven Baked Flavour | 6.2 | Too little | 63.5 | 1.5 | 1.0 | ||
Firmness | 6.1 | Too little | 40.0 | 2.0 | 0.8 | ||
Floury Mouthcoating | 6.4 | Too much | 69.6 | 1.7 | 1.1 | ||
Blaa B | Irish | Firmness | 6.6 | Too much | 41.8 | 1.5 | 0.6 |
UK | Darkness in Colour | 7.1 | Too much | 37.4 | 1.9 | 0.7 | |
Blaa C | UK | Flour Dusting | 7.4 | Too much | 62.6 | 1.2 | 0.8 |
Floury Mouthcoating | 7.4 | Too much | 61.7 | 1.3 | 0.8 |
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Kelly, R.; Hollowood, T.; Hasted, A.; Pagidas, N.; Markey, A.; Scannell, A.G.M. Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa. Foods 2020, 9, 1214. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091214
Kelly R, Hollowood T, Hasted A, Pagidas N, Markey A, Scannell AGM. Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa. Foods. 2020; 9(9):1214. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091214
Chicago/Turabian StyleKelly, Rachel, Tracey Hollowood, Anne Hasted, Nikos Pagidas, Anne Markey, and Amalia G. M. Scannell. 2020. "Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa" Foods 9, no. 9: 1214. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091214