Liking and willingness to eat of landrace porridges: A comparison between consumer groups
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Liking and willingness to eat of landrace porridges : A comparison between consumer groups. / Kristofers, Hannah Y.; Gerhardt, Karin; Wendin, Karin.
In: International Journal of Gastronomy and Food Science, Vol. 35, 100864, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Liking and willingness to eat of landrace porridges
T2 - A comparison between consumer groups
AU - Kristofers, Hannah Y.
AU - Gerhardt, Karin
AU - Wendin, Karin
N1 - Publisher Copyright: © 2024 The Authors
PY - 2024
Y1 - 2024
N2 - Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers liked and would eat porridge based on landrace cereals again, suggesting that there is a potential to broaden the market for landrace cereals.
AB - Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers liked and would eat porridge based on landrace cereals again, suggesting that there is a potential to broaden the market for landrace cereals.
KW - Consumer attitudes
KW - Heritage grains
KW - Landrace cereals
KW - Porridge
KW - Sustainable food systems
U2 - 10.1016/j.ijgfs.2023.100864
DO - 10.1016/j.ijgfs.2023.100864
M3 - Journal article
AN - SCOPUS:85181810705
VL - 35
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
SN - 1878-450X
M1 - 100864
ER -
ID: 382862003