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dc.contributor.authorGrigor, J. M.en
dc.contributor.authorBrennan, Charles S.en
dc.contributor.authorHutchings, S. C.en
dc.contributor.authorRowlands, D. S.en
dc.date.accessioned2017-07-05T03:35:58Z
dc.date.available2015-11-23en
dc.date.issued2016-01en
dc.date.submitted2015-10-02en
dc.identifier.citationGrigor, J.M., Brennan, C.S., Hutchings, S.C., & Rowlands, D.S. (2016). The sensory acceptance of fibre-enriched cereal foods:a meta-analysis. International Journal of Food Science and Technology, 51(1), 3-13. doi:10.1111/ijfs.13005en
dc.identifier.issn0950-5423en
dc.identifier.urihttps://hdl.handle.net/10182/7763
dc.description.abstractImproved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies, muffins) were estimated by linear random-effects meta-analysis of twenty eligible studies (869 panellists, 34% male). As little as 2 g per 100 g fortification caused moderate-large reductions in overall acceptability, flavour acceptability, and appearance acceptability in most items, with cookies most negatively affected. Fortification of base nonfortified foods with low initial acceptability improved acceptability; however, at higher basic levels, fortification lowered acceptability. Fortification improved texture acceptability of muffins and bread with low base acceptability, but lowered texture acceptability when base acceptability was high. Flavour improvement of muffins with fortification decreased with increasing base food acceptability. Fibre fortification of baked cereal foods lowers acceptability, but food format and base food acceptability affect the magnitude and direction of responses. Refining fibre fortification approaches could improve consumer uptake.en
dc.format.extent3-13en
dc.language.isoenen
dc.publisherWiley on behalf of the Institute of Food Science and Technologyen
dc.relationThe original publication is available from - Wiley on behalf of the Institute of Food Science and Technology - https://doi.org/10.1111/ijfs.13005 - http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13005/epdfen
dc.relation.urihttps://doi.org/10.1111/ijfs.13005en
dc.rights© 2015 Institute of Food Science and Technologyen
dc.subjectadditivesen
dc.subjectbakingen
dc.subjectdietary fibreen
dc.subjectfood/feed fortificationen
dc.subjectFood Scienceen
dc.titleThe sensory acceptance of fibre-enriched cereal foods: A meta-analysisen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.identifier.doi10.1111/ijfs.13005en
dc.relation.isPartOfInternational Journal of Food Science and Technologyen
pubs.issue1en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
pubs.publisher-urlhttp://onlinelibrary.wiley.com/doi/10.1111/ijfs.13005/epdfen
pubs.volume51en
dc.identifier.eissn1365-2621en
lu.identifier.orcid0000-0003-2479-8478


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