Effect of Nutrition Information on Consumer Perception of the Quality of Wheat Germ Cake

Document Type : Short Article

Authors

Mahsa Majzoobi

Nazanin Darabzadeh

Shiraz University

https://doi.org/10.22067/ifstrj.v5i2.3745

Abstract

Consumer’s demand for functional foods is increasing, however, production of such food is not an easy task, and sometimes the sensory aspects of food are affected adversely. To ensure the customers of the quality of food, it is necessary to label the product with accurate nutrition information in order to make people aware of the positive nutrition effects of such foods. The aim of this research was to study the effects of giving nutrition information to the customers on their perception of quality of a wheat germ cake. Therefore, some cakes containing 15% wheat germ were packed in two different packages, one with and the other without nutrition label. These cakes were evaluated by taste panel in terms of color, flavor, taste, texture, general acceptability and possibility of buying. The results showed that despite the similarity of the product, the cake with nutrition information received higher score in many sensory aspects, general acceptability and the possibility of buying than the other one. The results stressed the impacts of giving information and making the culture of the people on the marketing of healthy food products and the costumers' perception of the food quality.

Keywords: Food culture, Nutrition information, Consumer perception, Healthy food, Wheat germ cake

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