Consumer Preferences for Vegan and Omnivorous Diets in Flour Products with Iodine-Fortified Ingredients
Author Information
Author(s): Szymandera-Buszka Krystyna, Jankowska Agata, Jędrusek-Golińska Anna
Primary Institution: Poznań University of Life Sciences
Hypothesis
This study aimed to assess the effect of adding iodine-fortified dried vegetables to flour products on their sensory quality and map consumers on vegan and omnivore diets as potential consumers.
Conclusion
Introducing dried iodine-fortified vegetables allows for the high sensory desirability of designed products without changing their sensory profiles.
Supporting Evidence
- The study confirmed that the positive attribute with the highest impact was the pumpkin taste.
- Consumers showed a high desirability for the sensory attributes of the products.
- The addition of dried cauliflower decreased the sensory desirability of the aroma.
Takeaway
The study found that adding iodine-fortified vegetables to flour products makes them tasty and appealing to both vegans and meat-eaters.
Methodology
A quantitative analysis of sensory desirability and profiling was used to evaluate flour products with iodine-fortified dried vegetables.
Limitations
The assessed products contained only potato or wheat flour as the main non-vegetable ingredient.
Participant Demographics
The study group consisted of 296 people aged 18–60, with 44% following a vegan diet and 56% following an omnivorous diet.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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