Whole grains and ancient wheats: Knowledge, attitudes, consumption behaviors, and sensory liking

Monday, May 1, 2023

4:30 PM – 6:00 PM MDT

Presenting Author(s)

CM

Carrie Miller

Graduate Student
San Jose State University, United States

Co-Author(s)

JK

Jamie Kubota

Lecturer
San Jose State University, United States
SA

Sulekha Anand

Lecturer
San Jose State University, United States
XF

Xi Feng

Assistant Professor
San Jose State University
San Jose, California, United States

Abstract:
Justification: Although whole grain consumption is associated with decreased risk of causes of mortality, Americans consume more refined grains than whole grains. The United States has seen a recent increase in consumer interest in ancient grains, which could be an opportunity for food manufacturers to incorporate ancient grains into food products and increase whole grain food product availability. However, consumer liking of ancient grains food products has not been researched.

Objective: The objective of this study is to explore the sensory liking of ancient whole wheat breads as compared to modern whole wheat and white breads, and to explore factors that may be associated with sensory preferences.

Methods: This study utilized a combined questionnaire and sensory evaluation protocol. The questionnaire assessed participants’ knowledge, attitudes, and consumption behaviors of whole grains, ancient grains, and bread. Each participant was given a knowledge categorization, attitude categorization, and consumption behavior categorization. A sensory evaluation questionnaire was used to assess participants’ liking of four bread types: Ancient Einkorn, Ancient Spelt, and Modern whole wheat and white wheat breads. Sensory liking of bread types was compared between knowledge groups, attitude groups, and behavior groups.

Results: The results showed significant differences in ratings of bread types, but there were no interactions with participants’ knowledge, attitude, or consumption behavior group and their sensory preferences. White wheat breads were rated significantly higher than the other study breads. The ancient wheat breads were typically rated higher than the modern whole wheat bread, but these differences were not significant.

Significance: Participants preferred white bread to all whole wheat breads, but some may prefer ancient whole wheat breads to modern whole wheat breads. More research is needed to determine factors that interact with the sensory liking of breads, and whether ancient wheat breads would be acceptable among United States consumers.