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Correlation between whole wheat bread consumer hedonic overall liking score and trained panel quantitative descriptive analysis results  
. (1) 1Cargill Horizon Milling, Minnetonka, MN, U.S.A.; (2) 2Cargill Global Food Research, Wazyta, MN, U.S.A.; (3) 3Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, U.S.A., Raleigh, NC, U.S.A.; (4) 1Car

Compared to white pan breads, the whole wheat products provide better nutrition and more health benefits. There, however, is a big gap between the whole wheat consumption and dietary guidelines or recommendations. Only less than 5% of the U.S. total wheat flour production is whole wheat flour. In order to better understand the drivers behind, 360 adults and 170 K-12 kids were recruited and conducted a central location test of 25 and 12 100% whole wheat breads, respectively. The 360 adult consumers came to the campus each day during a week period (Monday to Friday) of time and consumed/evaluated 5 breads perday. For the 170 K-12 kids, 4 breads were tested per day in the campus from Wednesday to Friday. All the 25 whole wheat breads were finger printed by the trained panelists for 50+ attributes including color, appearance, texture, aroma, flavor and taste. Some attributes significantly and positively influenced consumer’s liking while some of others had negative impacts. The correlations were also different among 5 adult consumer segments and/or between adults and kids. These sensory results including modeling could be used to develop customer and consumer desired new whole wheat products.

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