The aim of this study was to define the desirable sensory and mechanical properties that a bread targeting elderly consumers should have and to understand whether the products currently present in the Italian market meet the desired requirements. Ten types of commercial bread having different formulations and manufacturing processes were characterized for moisture content, texture and parameters. A rapid sensory method was used to describe and identify the key sensory attributes driving the consumers overall liking. The results showed that the instrumental and sensory evaluations showed a good agreement. Overall, the elderly consumers reported a low acceptance for the Italian commercial breads. The sensory evaluation revealed that the ideal bread should have a heterogeneous and homemade appearance, the odor and flavor of bread, a crumbly and soft texture and be easy to swallow, since these attributes were found to drive consumers’ satisfaction. In conclusion, this study will provide to bakery industry important information to re-design foods adapted to preferences of vulnerable consumers (e.g., the elderly).

Identification of desirable mechanical and sensory properties of bread for the elderly / M. Moretton, C. Cattaneo, A.C. Mosca, C. Proserpio, M. Anese, E. Pagliarini, N. Pellegrini. - In: FOOD QUALITY AND PREFERENCE. - ISSN 0950-3293. - 104:(2023 Mar), pp. 104716.1-104716.11. [10.1016/j.foodqual.2022.104716]

Identification of desirable mechanical and sensory properties of bread for the elderly

C. Cattaneo
Co-primo
;
C. Proserpio;E. Pagliarini
Penultimo
;
2023

Abstract

The aim of this study was to define the desirable sensory and mechanical properties that a bread targeting elderly consumers should have and to understand whether the products currently present in the Italian market meet the desired requirements. Ten types of commercial bread having different formulations and manufacturing processes were characterized for moisture content, texture and parameters. A rapid sensory method was used to describe and identify the key sensory attributes driving the consumers overall liking. The results showed that the instrumental and sensory evaluations showed a good agreement. Overall, the elderly consumers reported a low acceptance for the Italian commercial breads. The sensory evaluation revealed that the ideal bread should have a heterogeneous and homemade appearance, the odor and flavor of bread, a crumbly and soft texture and be easy to swallow, since these attributes were found to drive consumers’ satisfaction. In conclusion, this study will provide to bakery industry important information to re-design foods adapted to preferences of vulnerable consumers (e.g., the elderly).
older consumers; sensory-hedonic methods; acceptability; check-all-that-apply; texture analysis
Settore AGR/15 - Scienze e Tecnologie Alimentari
8-set-2022
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/938187
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