An Investigation of the Sensory Properties of Legumes as Influenced by Irish Consumer's Knowledge and Acceptance.

Authors

Anne O'Leary, GMITFollow
Therese G. Cadden, Technological University DublinFollow
Ivano Caprioli, Technological University DublinFollow

Document Type

Conference Paper

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Publication Details

Poster Presented at

8th Pangborn Sensory Symposium

Florence, Italy

26-30 July 2009

Abstract

The health benefits related to legume consumption are many and varied, however the acceptability of this nutritive food has received very little attention.

The aim of this research is to investigate consumer knowledge of the health benefits associated with regular consumption of legumes and to explore consumer acceptability of legumes.

The study highlights how recipe formulation, consumption patterns, health behaviour and sensory properties all intertwine to shape an individuals acceptance of legumes.

DOI

https://doi.org/10.21427/D7KT95

Recommended Citation

O'Leary, A., Cadden, T. & Caprioli, I. (2009). An Investigation of Sensory Properties of Legumes as Influenced by Irish Consumer's Knowledge and Acceptance. Poster Presented at the 8th Pangborn Sensory Symposium, Florence, Italy, 2--30 July.

Funder

N/A