Sensory Attributes and Preference Mapping of Muesli Oat Flakes
Niina Kälviäinen, Hannu Salovaara, Hely Tuorila
Journal of Food Science
Abstract
ABSTRACT: A trained sensory panel rated 8 muesli oat flakes—6 experimental (with 3 thickness levels and 2 heat treatments) and 2 commercial (regular and organic)—as such or with milk for attribute intensities; and 3 consumer groups–young adults, 18 to 25 y; adults, 35 to 49; elderly, 58 to 85—rated the same oat flakes for preference. To appeal to the majority of the consumers, the flakes should not adhere to teeth and should not need too much mastication. In addition, large enough milk absorption is preferred. The elderly preferred an easy eating experience more than the younger consumers. Thus, it is important to recognize that different types of muesli appeal to different consumer segments.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
muesli oat flakes affect preference by age group
“The elderly preferred an easy eating experience more than the younger consumers.”
muesli oat flakes affect consumer preference
“To appeal to the majority of the consumers, the flakes should not adhere to teeth and should not need too much mastication. In addition, large enough milk absorption is preferred.”