Acceptability of bread supplemented with yeast extract to consumers
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Date
2022-02-01
Authors
Filipović, Vladimir
Filipović, Jelena 
Petković, Marko
Pezo, Lato
Košutić, Milenko
Vučurović, Vesna
Journal Title
Journal ISSN
Volume Title
Publisher
Acta Agriculturae Serbica
Abstract
A new type of functional food products – bread supplemented with yeast extract – was developed and optimized. In the next product development phase, samples of bread with yeast extract were tasted and evaluated by 536 randomly selected consumers, and their acceptability was analyzed. The survey results showed that consumers in all groups had a high level of awareness about
the importance of product labeling and the impact of food on health, while low requirements for special diets. Bread sensory characteristics were highly acceptable, while the final price of bread with yeast extract was 20% higher than regular bread. Correspondence analysis showed differentiation among categories of consumers and their responses. Despite the high importance of product price and lack of proper marketing, there was a high level of consumers’ willingness to change their current bread, and buy this new type
Description
The survey results suggest that the consumers in all socio-demographic groups had a high awareness about the importance of products’ labels and the impact of food on health, while low requirements for special
diets due to health conditions.There was high acceptability of all sensory characteristics. Addition of yeast extract to the bread formula increased the final price by 20%. Correspondence analysis, using scatter plot
representation, showed differentiation among the categories of consumers and their intention to purchase bread with yeast extract. Despite the high product price and lack of proper marketing, which this type of product
requires, there was a high level of consumers’ willingness to change their current bread and buy this new type.
Keywords
yeast extract, bread making;, consumer survey, correspondence analysis