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Acceptance of Nordic snack bars in children aged 8-11 years
Vise andre og tillknytning
2012 (engelsk)Inngår i: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 56, nr 10484Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Background: A health promoting diet is suggested to be tailored to regional circumstances to preserve the cultural diversity in eating habits, as well as contribute to more environmentally friendly eating. It may influence consumer acceptance, however, if the components of the diet differs considerably from their habitual food. Objective: This study aimed to investigate whether snack bars composed of Nordic ingredients were accepted by 8-11 year-old Danish (n=134) and Swedish (n=109) children. Design: A seven-point hedonic scale was used to measure the children’s acceptance of five snack bars that varied in their composition of whole grains, berries and nuts. A preference rank ordering of the five bars was also performed. Results: The results showed that samples that were rated highest in liking and were most preferred in both countries were a kamut/pumpkin bar and an oat/cranberry bar. The sample with the lowest rating that was also least preferred was a pumpernickel/sea buckthorn bar. Flavour was the most important determinant of overall liking followed by texture, odour and appearance. Conclusions: Children’s acceptances and preferences were highly influenced by the sensory characteristics of the bars, mainly flavour. In agreement with earlier studies, the novel food ingredients seemed to influence children’s preferences. The Nordic snack bars may have a potential to be a snack option for Danish and Swedish school children, but repeated exposures to the products are recommended to increase children’s acceptance.

sted, utgiver, år, opplag, sider
2012. Vol. 56, nr 10484
Emneord [en]
Nordic food, snacking, food preferences, food culture
HSV kategori
Identifikatorer
URN: urn:nbn:se:hkr:diva-10459OAI: oai:DiVA.org:hkr-10459DiVA, id: diva2:618101
Tilgjengelig fra: 2013-04-25 Laget: 2013-04-25 Sist oppdatert: 2017-12-06bibliografisk kontrollert

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Wendin, Karin

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