Can Consumers Perceive a Difference in Quality When Comparing Whole-Grain Gluten-Free Baked Goods to Refined Gluten-Free Baked Goods at Varying Flour Levels

Abstract

The prevalence of celiac disease and gluten intolerances has increased drastically in the last few decades, accounting for 1 in 100 individuals, or about 1% of Americans (Mager, Qiao, & Turner, 2012). The only treatment for celiac disease or any other gluten intolerance is the gluten-free diet. The gluten-free diet can lack many essential nutrients. The purpose of this research was to identify if consumers could perceive a difference in quality when comparing whole-grain gluten-free baked goods to refined gluten-free baked goods at varying flour levels of 20%, 50%, and 100%.

The researcher-developed Carlson Acceptability of Gluten-Free Baked Goods Survey was distributed to thirty-four adults the majority being between the ages of 18 to 24 years old. The data were analyzed using t-tests. The study showed consumers preferred whole-grain gluten-free baked goods with less than 20% flour. In addition, consumers were not able to differentiate between whole-grain gluten-free flour and refined gluten-free flour when more than 50% of the baked good was flour. Overall, this study suggests consumers are accepting of whole-grain gluten-free products at a level that is very close, or perhaps equal to, their acceptance of products made with refined gluten-free flour. Several implications are the need for more research on consumer acceptability of whole-grain gluten-free products to increase nutritional value for those on the gluten-free diet.

Date of Award	2015
Original language	American English
Awarding Institution	Eastern Illinois University
Supervisor	James Painter (Supervisor)