Consumer and Food Sciences
MSc Food Science (Distinction)
Millennial consumers’ acceptance of the sensory properties of gluten-free bread as predisposed by their health and taste attitudes
This study focused on evaluating the physical and sensory characteristics of selected commercial gluten-free white, brown and seeded bread. It also determined whether the health and taste attitudes (Roininen, Lahteenmaki & Tuorila, 1999) of millennial consumers (n=173) have an effect on the acceptability of the sensory properties of commercial gluten-free bread. The general perceptions millennial consumers’ have on gluten-free bread was also determined.
The hot and dry climate conditions of various parts of South Africa are partly why not enough wheat for breadmaking (the second most consumed staple food) is produced. Therefore, South Africa continues to import wheat, negatively impacting the economy. The use of flours from gluten-free indigenous climate-smart crops for bread products could offer economic advantages.
This study therefore provided insights on the drivers of liking and disliking for developing bread using alternative indigenous and sustainable crops. It also highlighted the general perceptions consumers have on gluten-free bread and how their health and taste attitudes may impact their acceptance of bread made with indigenous crops.
- Primary supervisor: Prof HL de Kock
- Co-supervisor: Prof GE du Rand
South African Association for Food Science and Technology (SAAFOST)
De Kock, HL & Magano, NN. (2020) Sensory tools for the development of gluten-free bakery foods. Journal of Cereal Science, p.102990.
Magano, NN, Du Rand, GE & De Kock, HL. (2020) Millennial consumers’ acceptance of the sensory properties of gluten-free bread as predisposed by health and taste attitudes. The 9th European Conference on Sensory and Consumer Research, 13 – 16 December 2020, Online.