Acceptability of bread supplemented with yeast extract to consumers

A new type of functional food products-bread supplemented with yeast extract-was developed and optimized. In the next product development phase, samples bread extract were tasted evaluated by 536 randomly selected consumers, their acceptability was analyzed.. The survey results showed that consumers in all groups had a high level awareness about importance labeling impact on health, while low requirements for special diets. Bread sensory characteristics highly acceptable, final price 20% higher than regular bread. Correspondence analysis differentiation among categories responses. Despite lack proper marketing, there consumers' willingness to change current bread, buy this type.