Does color affect consumer attitudes about whole wheat baked products?
Presenter: M. Camire, Dept. of Food Science & Human Nutrition, University of Maine, Orono, ME Co-Author(s): K. Guthrie, Univ of Maine; J. Bolton, Univ of Maine; J. Jordan, Univ of Maine; S. Kelley, Univ of Maine; A. Oberholtzer, Univ of Maine; X. Qiu, Univ of Maine; M. Dougherty, Univ of Maine Color plays a key role in food selection, and the increased availability of white whole wheat has raised questions about consumer acceptance of products made with light-colored flour. Many baked goods, including some that are whole grain, contain added caramel coloring to enhance visual appeal. We prepared four types of miniature muffins using traditional (red) whole wheat, white whole wheat, all-purpose and caramel-colored all-purpose flours. Sixty-six volunteers (45 women, 21 men) evaluated the muffins for acceptability of color, appearance, flavor, texture and overall quality using a 9-point hedonic scale, and rated the healthiness of the products using a 10-point scale (1= not healthy at all,
