Sensory Profile, Consumers’ Perception and Liking of Wheat–Rye Bread Fortified with Dietary Fibre

Evidence of global dietary fibre (DF) deficits provides impetus for research to develop new food products and reformulate commonly consumed foods enable the transition more healthy diets. The main aim study was evaluate sensory properties consumers’ perception, liking, willingness buy wheat–rye bread fortified with DF. combined expert profiling consumers evaluation DF in blind informed conditions. A sensory-trained panel evaluated six samples flour replaced by 0%, 4%, 8%, 12%, 16%, 20% oat using 29 pre-identified attributes. consumer (n = 300) condition liking perception healthiness, naturalness, attractiveness (WTB). Consumers were also asked indicate maximum price they willing pay a standard 700 g. In condition, 12% labelled either nutritional or health related claims same attributes as including visual liking. results revealed that replacement influenced intensity several different modalities. Results studies showed up did not adversely affect acceptance breads. mean values information positive outcomes consumption significantly from those only. Combining gives valuable insights led product development. fortification staple like seems promising avenue, but other sources should be considered enhance health-related prevent waste.