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Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 433787
Title Consumer acceptance of salt-reduced 'soy sauce' bread over repeated in home consumption
Author(s) Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Koester, E.P.; Mojet, J.
Source Food Quality and Preference 28 (2013)2. - ISSN 0950-3293 - p. 484 - 491.
Department(s) Consumer Science & Intelligent Systems
AFSG Food Quality
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) food acceptability - repeated exposure - extended-use - choice - responses - variety - boredom - liking - memory - time
Abstract The stability of liking for salt reduced/re-formulated bread was tested in a home use test for three weeks. Salt was partially replaced by naturally brewed soy sauce. 56 Consumers were provided with regular bread (variant A) and another 59 were provided with salt-reduced soy sauce bread (variant B). During this period, the consumers were asked to exclusively consume the provided bread and to fill in a questionnaire each day from Monday till Saturday (i.e. 15 times in total). They were asked to provide information on the number of slices eaten per day, the type of filling they used and how much they had liked each slice of bread (in combination with the different types of fillings) on a nine-point hedonic scale. On average, the liking ratings of the regular bread (A) and the salt-reduced soy sauce bread (B) developed in different ways over the repeated in home exposure. The liking for the regular bread significantly decreased over time, whereas the liking for the salt-reduced bread, increased steadily although not significantly over the 15 exposure days. On an individual level, significant increases or decreases over time can be observed as well as flat time-preference curves. The results further support the notion that naturally brewed soy sauce is a functional salt replacer in Western foods. The results also confirm that first impressions of a new product may have little predictive value for its later success.
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