The study was carried out with financial support from the ABS, the Finnish Graduate School on Applied Bioscience, Bioengineering, Food and Nutrition, Environment; and the Strategies Assessment of Oats, a program of the Ministry of Agriculture and Forestry, Finland.
Sensory Attributes and Preference Mapping of Muesli Oat Flakes
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 455–460, January 2002
How to Cite
Kälviäinen, N., Salovaara, H. and Tuorila, H. (2002), Sensory Attributes and Preference Mapping of Muesli Oat Flakes. Journal of Food Science, 67: 455–460. doi: 10.1111/j.1365-2621.2002.tb11428.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS20010001, Submitted 1/2/01, Revised 5/22/01, Accepted 6/4/01, Received 6/7/01
- sensory evaluation;
- oat flakes
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.