12-2 |
Consumer ratings of energy bars: Should the bar be raised? |
L. K. BRISSKE, S. Y. Lee, B. P. Klein, and K. R. Cadwallader. Dept. of Food Science & Human Nutrition, Univ. of Illinois, Urbana-Champaign, 206 Agricultural Bioprocess Lab., MC 640, 1302 W. Pennsylvania Ave., Urbana, IL 61801 Energy bars represent a growing sector of the nutraceutical market. This boost in success and popularity can be attributed to a bar’s ability to meet consumers’ perceived need for increased energy, convenience and portability. Often, these products are said to compromise sensory attributes for performance benefits; however, there is no scientific information in the literature discussing the desirable sensory characteristics of an energy bar. Our objective was to compare energy bar liking with specific characteristics (flavor, texture, sweetness). Graduate students and professors specializing in sensory studies evaluated 17 energy bars, from which 7 were selected to represent the spectrum of available bars. Energy bar consumers (n=84) were given one-fourth of each of the 7 bars to taste and filled out either a 9 point liking or attribute intensity questionnaire (42 consumers per questionnaire). Overall liking, flavor, texture and sweetness were evaluated. Analysis of variance, Fisher’s least significant difference test and correlation analysis were conducted (a=0.05). Mean scores for overall degree of bar liking for all consumers (n=84) ranged from 3.92 to 6.81 (mean=5.01out of 9). There was no significant difference in overall liking scores between the two consumer groups. Positive correlations were found between flavor intensity and sweetness liking, flavor intensity and flavor liking, sweetness intensity and flavor liking, sweetness intensity and sweetness liking, and flavor liking and sweetness liking. Sweeter bars were favored, but with a mean intensity score of 4.80, none of the bars were extremely sweet. Consumers liked bars (mean=5.46) with more intense flavors. Overall, sweetness and flavor were found to contribute more to the degree of liking than texture. Current bars span a wide range of flavors, textures, and degrees of sweetness, and consumer liking among these categories varies considerably. This study provides insight into consumer acceptance, which can help to guide future bar development.
Session 12, Sensory Evaluation: Methods and consumer testing
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