Healthy bread optimized in experimental situation: what will be the acceptability in real situation of consumption?

It is recommended to limit the consumption of sodium to 2 g / day and consume 25 g / 2000 kcal of fiber. Baked and cookies are the key food-vehicle to achieve these recommendations. x

To evaluate the acceptability of the optimal healthy bread with nutritional information in a breakfast, teatime or snack (DMC) in real consumption situation.

In the offices of the Faculty of Medicine, a tray was delivered with: infusions, sweeteners, milk powder, jams, healthy bread, commercial orange juice and nutritional information to be consumed by participants as DMC. 100 students, teachers and non-teachers performed the acceptance test of different components of the tray using a scale of 1 (dislike very much) to 10 (like very much), they answered demographic data, what was your DM C, amount of bread consumed and the price they would pay for it.

43.4% consumed the tray for teatime. Most consumed infusion: coffee. 100% consumed the bread and 91% accompanied it with jam. The average value of acceptability was 8.57 ± 1.44 without significant differences by age, sex or Body Mass Index. 76% consumed at least 3/4. The average price they were willing to pay was $ 54.65 / kilo ±12.32 (reference French bread $ 50 / kilo). The average scores of acceptability were: 8.82±1.27 for presentation of the tray, 8.53±1.43 of the DMC consumed and 8.17±2 of the commercial orange juice.

The acceptability of the bread in real situation of consumption was very good, being an effective strategy to reduce the ingestion of NaCl and increase the fiber.