Gluten‐free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent

Abstract

SummaryAvailability of reduced sugar gluten‐free (GF) muffins remains commercially limited. In this study, selected physical properties, consumer perception and effects of health benefit information (HBI) were investigated for three GF muffins made with different amounts of sucrose (0%, 50%, 100%), with stevia used as a sucrose replacement. Sucrose reduction by 50%, unlike 100% with stevia, did not significantly decrease consumer acceptability (colour, odour, taste, sweetness, moistness, softness, stickiness, overall liking), positive emotions (calm, good, happy, healthy, pleasant, pleased, satisfied) and purchase intent (PI) before HBI was displayed. HBI had a positive effect on overall liking, PI and intensities of calm, good, happy, healthy and pleased emotions for both 50% and/or 100% sucrose reduction. The emotions happy and wellness became significant predictors of PI after HBI was provided. Overall, consumer acceptability and emotional responses of the GF muffin with 50% sucrose reduction were comparable to those with 100% sucrose.