Consumer Acceptability of Developed Legume Supplemented Ready to Eat Cereal Bars Yadav Latika*, Bhatnagar Vibha Dept. of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan-313001, India *email: a.lata27@gmail.com
Online published on 2 January, 2017. Abstract The purpose of the present study was to examine consumer's demographic characteristics, knowledge, consumption practices and sensory evaluation of developed RTE cereal bars in University campus, MPUAT, Udaipur. The food related lifestyle and purchase behaviors of RTE bars were evaluated using 100 consumers. The results indicated that chi-square tests of the demographic characteristics of the consumers showed significant differences across educational qualification and type of family whereas knowledge and consumption practices of consumers indicated no significant differences. In contrast, the 92 percent consumers were willing to purchase developed RTE cereal bars if commercially available. Consumer acceptability of legume supplemented developed ready to eat cereal bars was done by 50 males and 50 females by using 9 point hedonic scale. All the consumers were students and belonged to the age group between (15–30 years of age). Among the five treatments and control, it was noted that Processed Soyabean Cereal Bar (PSCB) was likedby most females followed by control, whereas Defatted Soyabean Cereal Bar (DSCB) was more accepted by males among all treatments. Top Keywords Ready-to-Eat, Cereal bars, Consumer acceptability and Demographic Variables. Top |