Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
Nutrients. 2020 Jan 30;12(2):360. doi: 10.3390/nu12020360.
The objective of the study was to find whether consumers declare an intention to eat bread enriched with fiber in the situation of availability of a plain bread and plain bread with grains, and how these intentions are related to their awareness of fiber in bread. The data were collected in a cross-sectional survey among 1014 Polish adults. Based on three pictures of rolls: plain wheat roll (CR), roll enriched with 12% fiber (RF), and roll topped with sunflower seeds (RSS), the participants' perception regarding fiber content and its impact on intentions to eat were assessed. The respondents were not informed about the differences in composition of the rolls. Although RSS contained only slightly more fiber (0.98 g) than CR (0.81 g), and much less than RF (3.08 g), most of the respondents indicated RSS as containing the most fiber (50.8%) and declared their intention to eat it (39.0%). Respondents who pointed out the importance of fiber, and grains or wholemeal flour addition when making purchase decision, were more likely to declare an intention to eat RSS compared with CR. The low interest in fiber content in a diet increased the chances of declaring an intention to eat CR and RF. People less educated and with low incomes were more likely to declare an intention to eat CR rather than RSS. While people from rural areas were more likely to choose RSS compared with CR and RF. In conclusion, there is interest in bread enriched with fiber, but consumers experience difficulties in recognizing it. Declared intentions to eat each rolls were determined to the greatest extent by the perception of the roll as source of fiber. Thus, educational activities should be focused on consumers' perception of fiber-rich products and their skills related to the selection of high-fiber foods.
本研究旨在探究消费者在可选择普通面包、全麦面包和富含纤维面包的情况下，是否会表示打算食用富含纤维的面包，以及这些意图与他们对面包中纤维的认识有何关系。研究数据来自于对 1014 名波兰成年人的横断面调查。研究基于三张面包卷图片（普通小麦面包卷（CR）、添加 12%纤维的面包卷（RF）和添加葵花籽的面包卷（RSS）），评估了参与者对纤维含量及其对食用意愿的影响的感知。调查对象未被告知面包卷成分的差异。尽管 RSS 仅比 CR 多含有 0.98 克纤维（0.81 克），比 RF 少得多（3.08 克），但大多数受访者表示 RSS 含有最多的纤维（50.8%），并表示打算食用它（39.0%）。在做出购买决策时指出纤维、谷物或全麦粉添加重要性的受访者，与选择 CR 相比，更有可能表示打算食用 RSS。对饮食中纤维含量的低兴趣增加了选择食用 CR 和 RF 的可能性。受教育程度较低和收入较低的人更有可能表示打算食用 CR，而不是 RSS。而来自农村地区的人则更有可能选择 RSS 而不是 CR 和 RF。总之，消费者对富含纤维的面包感兴趣，但他们在识别方面存在困难。选择每种面包卷的意图主要取决于消费者对富含纤维产品的看法。因此，教育活动应重点关注消费者对富含纤维产品的看法及其选择高纤维食品的相关技能。
