This item is available under a Creative Commons License for non-commercial use only
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.
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.