An Investigation of the Sensory Properties of Legumes as Influenced by Irish Consumer's Knowledge and Acceptance.

Anne O'Leary; Therese G. Cadden; Ivano Caprioli

doi:10.21427/d7kt95

An Investigation of the Sensory Properties of Legumes as Influenced by Irish Consumer's Knowledge and Acceptance.

Anne O'Leary, Therese G. Cadden, Ivano Caprioli

Technological University Dublin

Research output: Contribution to conference › Paper › peer-review

Abstract

The health benefits related to legume consumption are many and varied, however the acceptability of this nutritive food has received very little attention. The aim of this research is to investigate consumer knowledge of the health benefits associated with regular consumption of legumes and to explore consumer acceptability of legumes. The study highlights how recipe formulation, consumption patterns, health behaviour and sensory properties all intertwine to shape an individuals acceptance of legumes.

Original language	English
DOIs	https://doi.org/10.21427/d7kt95
Publication status	Published - 2009
Event	8th Pangborn Sensory Symposium - Florence, Italy Duration: 2 Jul 2009 → 30 Jul 2009

Conference

Conference	8th Pangborn Sensory Symposium
Country/Territory	Italy
City	Florence
Period	2/07/09 → 30/07/09
Other	Poster Presented

Keywords

health benefits
legume consumption
consumer knowledge
acceptability
recipe formulation
consumption patterns
health behaviour
sensory properties

Access to Document

10.21427/d7kt95Licence: CC BY-NC-SA

Cite this

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abstract = "The health benefits related to legume consumption are many and varied, however the acceptability of this nutritive food has received very little attention. The aim of this research is to investigate consumer knowledge of the health benefits associated with regular consumption of legumes and to explore consumer acceptability of legumes. The study highlights how recipe formulation, consumption patterns, health behaviour and sensory properties all intertwine to shape an individuals acceptance of legumes.",

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AU - Cadden, Therese G.

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Y1 - 2009

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AB - The health benefits related to legume consumption are many and varied, however the acceptability of this nutritive food has received very little attention. The aim of this research is to investigate consumer knowledge of the health benefits associated with regular consumption of legumes and to explore consumer acceptability of legumes. The study highlights how recipe formulation, consumption patterns, health behaviour and sensory properties all intertwine to shape an individuals acceptance of legumes.

KW - health benefits

KW - legume consumption

KW - consumer knowledge

KW - acceptability

KW - recipe formulation

KW - consumption patterns

KW - health behaviour

KW - sensory properties

U2 - 10.21427/d7kt95

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M3 - Paper

T2 - 8th Pangborn Sensory Symposium

Y2 - 2 July 2009 through 30 July 2009

ER -

An Investigation of the Sensory Properties of Legumes as Influenced by Irish Consumer's Knowledge and Acceptance.

Abstract

Conference

Keywords

Access to Document

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Cite this