Acceptability of bread supplemented with yeast extract to consumers

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dc.citation.category
dc.contributor.authorFilipović, Vladimir
dc.contributor.authorFilipović, Jelena
dc.contributor.authorPetković, Marko
dc.contributor.authorPezo, Lato
dc.contributor.authorKošutić, Milenko
dc.contributor.authorVučurović, Vesna
dc.date.accessioned2023-07-17T08:10:37Z
dc.date.available2023-07-17T08:10:37Z
dc.date.issued2022-02-01
dc.descriptionThe 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.en_US
dc.description.abstractA 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 typeen_US
dc.description.sponsorshipThese results were supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, under the contract No. 451-03-9/2021-14/ 200222, University of Novi Sad, Institute of Food Technology in Novi Saden_US
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/297
dc.language.isoenen_US
dc.publisherActa Agriculturae Serbicaen_US
dc.subjectyeast extracten_US
dc.subjectbread making;en_US
dc.subjectconsumer surveyen_US
dc.subjectcorrespondence analysisen_US
dc.titleAcceptability of bread supplemented with yeast extract to consumersen_US
dc.typeinfo:eu-repo/semantics/articleen_US

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