B.S. Granli, J. Skaret, S. Sahlstrøm, S. Grimsby, A. Nilsen

Nofima Mat, Norway


Whole-grain barley is lower in fat than whole-grain oats and higher in total dietary fibre than whole-grain wheat. Barley therefore has a good health profile and a positive effect on digestion. The WHO considers bread the main contributor to overall intake of salt based on per capita consumption, and hence the biggest food article contributing to Cardio Vascular diseases. According to the authors’ knowledge there are few or none healthy bread alternatives on the European market today that contain healthy β-glucan, high fibre, prebiotics as well as low salt content, and still satisfy consumer preferences.

The aim of the study is to investigate consumers’ acceptance for barley bread with different barley/ wheat ratios and different contents of salt. Effects of giving health information about barley and salt reduction on consumer acceptance are also studied.

A sensory descriptive test of breads by a trained panel and preference mapping will be performed based on consumer tests in six European countries (UK, Spain, Turkey, Estonia, Czech Republic and Norway).

Design: Four samples with 60% barley (40% barley flour, and 20% whole-grain barley or 20% barley flakes). Two of the four samples have reduced salt content by 50%. The reference sample has 40% barley flour, no grains or flakes, and normal salt content (0,9 -1,4 % of the final product).

Focus Groups were performed in Norway and UK in 2007 to obtain feedback on barley bread and different health statements about barley. An acceptance pre-test with 58 employees was carried out at Nofima Mat (Norway) in January 2009.

In the main consumer study, attitudes towards barley as an ingredient in everyday bread consumption will be studied. Measurements will be taken before and after an acceptance test, and after receiving information about the health effects of barley.

This study is a part of BARLEYBREAD – a project financed by EU within 6th Framework Programme.