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ARS Home » Plains Area » Brookings, South Dakota » Integrated Cropping Systems Research » Research » Publications at this Location » Publication #233633
Title: Effect of Sensory, Demographic and Behavioral Data on Consumer Preference of Barley Chocolate Chip Cookies

Author
item BOTERO OMARY, MARIA - CA STATE POLYTECHNIC
item Rosentrater, Kurt
item LEWIS, DOUGLAS - CA STATE POLYTECHNIC
item ARNDT, ELIZABETH - CONAGRA FOODS
item FROST, DIANA - RONPAK INC
item WINSTONE, LAUREN - OKLAHOMA STATE UNIVERSITY

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/30/2009
Publication Date: 9/1/2009
Citation: Botero Omary, M., Rosentrater, K.A., Lewis, D., Arndt, E., Frost, D., Winstone, L. 2009. Effect of Sensory, Demographic and Behavioral Data on Consumer Preference of Barley Chocolate Chip Cookies. Cereal Chemistry. 86(5):565-574.

Interpretive Summary: It has been recommended that consumers should increase their daily intake of whole grains, total dietary fiber and soluble fiber to help reduce the potential for the development of conditions such as type-2 diabetes, obesity and cardiovascular disease. The objective of this study was to determine the sensory characteristics of chocolate chip cookies (CCC) containing a high-soluble fiber whole barley flour (HSFWB). Cookies with 0, 30, 50, and 70% HSFWB were evaluated for appearance, color, flavor, texture, and overall acceptability using a 9-point hedonic scale. Forty-nine students, faculty and staff tested the cookies on 3 different days. Demographic and behavioral data on age, gender, ethnicity, frequency of eating CCC, daily effort to consume fiber (FD), consumption of reduced-fat (RF) cookies and texture preference (TP) of CCC were also collected during the study. It appears that chocolate chip cookies containing up to 50% HSFWB could be potentially marketed to older consumers (22+), males, Hispanics, individuals who consume CCC at least once a week, those making a FD in their diet, persons who consume RF cookies, as well as those who have no TP for CCC. A response surface relating flavor and texture to overall acceptability produced almost equivalent results to multivariate analysis in terms of predicting overall acceptability.

Technical Abstract: Health organizations have recommended an increase in consumption of whole grains, total dietary fiber and soluble fiber to help reduce the potential risk factor for the development of type-2 diabetes, obesity and cardiovascular disease among others. The purpose of this project was to determine the sensory characteristics of chocolate chip cookies (CCC) containing a-high-soluble fiber whole barley flour (HSFWB). Cookies with 0, 30, 50, and 70% HSFWB were evaluated for appearance, color, flavor, texture, and overall acceptability using a 9-point hedonic scale. Forty-nine students, faculty and staff tested the cookies on 3 different days. Demographic and behavioral data on age, gender, ethnicity, frequency of eating CCC, daily effort to consume fiber (FD), consumption of reduced-fat (RF) cookies and texture preference (TP) of CCC were collected. The 50% HSFWB cookie could be potentially marketed among older consumers (22+), males, Hispanics, individuals who consume CCC at least once a week, those making a FD in their diet, persons who consume RF cookies, as well as those who have no TP for CCC. A response surface relating flavor and texture to overall acceptability produced almost equivalent results to the multivariate PLS results in terms of predicting overall acceptability, which facilitates analysis and interpretation.