Gluten-free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent

International Journal of Food Science and Technology

Volumn 53, Issue 1, 2018, Pages 262-269

  Wardy, Wisdom ^a   Jack, Amber Renee ^a   Chonpracha, Pitchayapat ^a   Alonso, Jose Ramon ^a   King, Joan M ^a   Prinyawiwatkul, Witoon ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Consumer emotion; gluten free; health benefit information; muffin; sensory liking; sugar reduction

Indexed keywords

SUGAR (SUCROSE); SUGAR SUBSTITUTES;

CONSUMER EMOTION; GLUTEN-FREE; HEALTH BENEFITS; MUFFIN; SENSORY LIKING; SUGAR REDUCTION;

HEALTH;

EID: 85041061683     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13582     Document Type: Article

References (34)

1. AACC. (2000). Approved Methods of American Association of Cereal Chemist, 10th ed. St. Paul, MN: AACC.
2. Abdel-Salam, A.M., Ammar, A.S. & Galal, W.K. (2009). Evaluation and properties of formulated low calories functional yoghurt cake. Journal of Food, Agriculture & Environment, 7, 218–221.
3. Alencar, N.M.M., Morais, E.C., Steel, C.J. & Bolini, H.M.A. (2017). Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients. International Journal of Food Science & Technology, 52, 872–879.
4. Centers for Disease Control and Prevention (CDC). (2014). National Diabetes Statistics Report: Estimates of Diabetes and Its Burden in the United States. Atlanta, GA: US Department of Health and Human Services.
5. Chareonthaikij, P., Uan-On, T. & Prinyawiwatkul, W. (2016). Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread. International Journal of Food Science & Technology, 51, 1120–1129.
6. Gaesser, G.A. & Angadi, S.S. (2012). Gluten–free diet: imprudent dietary advice for the general population? Journal of the Academy of Nutrition and Dietetics, 112, 1330–1333.
7. Gao, J., Brennan, M.A., Mason, S.L. & Brennan, C.S. (2017a). Effects of sugar substitution with “stevianna” on the sensory characteristics of muffins. Journal of Food Quality, 2017, Article ID 8636043, 11 pp., https://doi.org/10.1155/2017/8636043.
8. Gao, Y., Janes, M.E., Chiya, B., Brennan, M.A., Brennan, C.S. & Prinyawiwatkul, W. (2017b). Gluten-free bakery and pasta products: prevalence and quality improvement. International Journal of Food Science and Technology, https://doi.org/10.1111/ijfs.13505.
9. Garcia, K., Sriwattana, S., No, H.K., Corredor, J.A. & Prinyawiwatkul, W. (2009). Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein. Journal of Food Science, 74, 248–254.
10. Garzón, R., Rosell, C.M., Malvar, R.A. & Revilla, P. (2017). Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance. International Journal of Food Science & Technology, 52, 1000–1008.
11. Green, P.H. & Jabri, B. (2003). Coeliac disease. The Lancet, 362, 383–391.
12. Holmes, G.K.T. (2002). Screening for coeliac disease in type 1 diabetes. Archives of Disease in Childhood, 87, 495–498.
13. Huberty, C.J. (1994). Applied Discriminant Analysis. New York, NY: Wiley & Sons.
14. Iovan, M., Stoin, D., Traşcă, T. & Rădoi, B. (2015). Studies regarding the obtaining and sensory analysis of gluten-free muffins with buckwheat flour addition. Journal of Agroalimentary Processes and Technologies, 21, 222–226.
15. Johansen, S.B., Næs, T., Øyaas, J. & Hersleth, M. (2010). Acceptance of calorie–reduced yoghurt: effects of sensory characteristics and product information. Food Quality and Preference, 21, 13–21.
16. Kim, M.K. & Kwak, H.B. (2015). Influence of functional information on consumer liking and consumer perception related to health claims for blueberry functional beverages. International Journal of Food Science and Technology, 50, 70–76.
17. King, S.C. & Meiselman, H.L. (2010). Development of a method to measure consumer emotions associated with foods. Food Quality and Preference, 21, 168–177.
18. Koeferli, C.S., Schwegler, P.P. & Hong-Chen, D. (1998). Application of classical and novel sensory techniques in product optimization. LWT – Food Science and Technology, 31, 407–417.
19. Kringel, D.H., Filipini, G.D.S. & Salas-Mellado, M.D.L.M. (2017). Influence of phosphorylated rice flour on the quality of gluten-free bread. International Journal of Food Science & Technology, 52, 1291–1298.
20. Leonard, M.M., Cureton, P.A. & Fasano, A. (2015). Managing coeliac disease in patients with diabetes. Diabetes, Obesity and Metabolism, 17, 3–8.
21. Li, X.E., Jervis, S.M. & Drake, M.A. (2015). Examining extrinsic factors that influence product acceptance: a review. Journal of Food Science, 80, R901–R909.
22. Majzoobi, M., Poor, Z.V., Jamalian, J. & Farahnaky, A. (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science & Technology, 51, 1369–1377.
23. Manisha, G., Soumya, C. & Indrani, D. (2012). Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29, 363–373.
24. Moskowitz, H.R. & Krieger, B. (1995). The contribution of sensory liking to overall liking: an analysis of six food categories. Food Quality and Preference, 6, 83–90.
25. Poonnakasem, N., Pujols, K.D., Chaiwanichsiri, S., Laohasongkram, K. & Prinyawiwatkul, W. (2016). Different oils and health benefit statements affect physicochemical properties, consumer liking, emotion, and purchase intent: a case of sponge cake. Journal of Food Science, 81, S165–S173.
26. Sae-Eaw, A., Compreeda, P., Prinyawiwatkul, W. et al. (2007). Acceptance and purchase intent of US consumers for non wheat rice butter cakes. Journal of Food Science, 72, 92–97.
27. SAS. (2003). SAS/STAT User's Guide. Version 9.1. Cary, NC: SAS Institute Inc.
28. Smyth, D.J., Plagnol, V., Walker, N.M. et al. (2008). Shared and distinct genetic variants in type 1 diabetes and celiac disease. New England Journal of Medicine, 359, 2767–2777.
29. The Gluten-Free Agency. (2012). Gluten-free market trends. http://thegluten-freeagency.com/gluten-free-market-trends/. Retrieved 20 August, 2016.
30. Torres, M.D., Arufe, S., Chenlo, F. & Moreira, R. (2017). Coeliacs cannot live by gluten-free bread alone-every once in awhile they need antioxidants. International Journal of Food Science & Technology, 52, 81–90.
31. Tzia, C., Giannou, V., Lebesi, D. & Cranioti, C. (2012). Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides). Pp. 11–45. Boca Raton, FL: CRC Press, Taylor & Francis Group.
32. Wardy, W., Sae-Eaw, A., Sriwattana, S., No, H.K. & Prinyawiwatkul, W. (2015). Assessing consumer emotional responses in the presence and absence of critical quality attributes: a case study with chicken eggs. Journal of Food Science, 80, S1574–S1582.
33. Wardy, W., Chonpracha, P., Chokumnoyporn, N., Sriwattana, S., Prinyawiwatkul, W. & Jirangrat, W. (2017). Influence of package visual cues of sweeteners on the sensory-emotional profiles of their products. Journal of Food Science, 82, 500–508.
34. WHO. (2015). What is celiac disease? – Celiac Disease Foundation. World Health Organization, Retrieved June 12, 2017, from https://celiac.org/celiac-disease/understanding-celiac-disease-2/what-is-celiac-disease/