Effect of Health Information on Consumer Acceptability of Bread Fortified with β-Glucan and Effect of Fortification on Bread Quality

Fortifying bread with beta-glucan reduces bread sensorial properties, though fortification using beta-glucan concentrates of low solubility under the conditions of dough preparation has not been investigated. This study investigated the consumer acceptability and purchase intent of bread fortified with a less soluble beta-glucan concentrate at levels corresponding to 0, 0.75, and 1.5 g beta-glucan/serving bread in relation to the provision of health information, gender, and whole wheat bread consumption. The effect of beta-glucan concentration on the physical properties of the bread produced under pilot plant settings was also investigated. beta-Glucan addition decreased (P < 0.05) loaf volume, increased firmness, and produced a darker, redder bread (P < 0.05), though fortification at 1.5 g beta-glucan/serving bread decreased height as well (P < 0.05). Consumer evaluation (n = 122) revealed that health information increased liking of appearance, flavor, and overall acceptability of the 1.5 g/serving bread to levels similar to or exceeding that of the control. Liking of the 1.5 g beta-glucan/serving bread appearance increased more in women than in men and for consumers who regularly consumed whole wheat bread for perceived health benefits when beta-glucan health information was provided. The provision of beta-glucan health information may be the key to increasing consumer acceptability of bread fortified with beta-glucan.

用β - 葡聚糖强化面包会降低面包的感官特性，不过在面团制作条件下使用低溶解度的β - 葡聚糖浓缩物进行强化尚未得到研究。本研究调查了在对应于每份面包含0、0.75和1.5克β - 葡聚糖的水平下，用一种溶解度较低的β - 葡聚糖浓缩物强化的面包的消费者接受度和购买意愿，同时考虑了健康信息的提供、性别以及全麦面包的消费情况。还研究了β - 葡聚糖浓度对中试工厂环境下生产的面包物理特性的影响。添加β - 葡聚糖会使（P < 0.05）面包体积减小，硬度增加，并使面包颜色更深、更红（P < 0.05），不过每份面包含1.5克β - 葡聚糖的强化水平也会使高度降低（P < 0.05）。消费者评估（n = 122）显示，健康信息使每份含1.5克β - 葡聚糖的面包在外观、风味和总体可接受性方面的喜爱程度提高到与对照组相似或超过对照组的水平。当提供β - 葡聚糖健康信息时，女性对每份含1.5克β - 葡聚糖的面包外观的喜爱程度比男性增加得更多，而且对于那些为了健康益处经常食用全麦面包的消费者来说也是如此。提供β - 葡聚糖健康信息可能是提高消费者对用β - 葡聚糖强化的面包接受度的关键。