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Award details
Cognitive measurement of consumer criteria for manufacturer parameter values in biscuit texture
Reference
D09704
Principal Investigator / Supervisor
Professor David Booth
Co-Investigators /
Co-Supervisors
Institution
University of Birmingham
Department
School of Psychology
Funding type
Research
Value (£)
169,184
Status
Completed
Type
Research Grant
Start date
01/04/1999
End date
01/04/2002
Duration
36 months
Abstract
This project would measure individuals' preferred values of those instrumental fracture parameters that cause tactile stimulation patterns which interact in the consumer's mind to influence choices among short-dough biscuits. Effects on preferred texture of structural changes induced by fat substitutes would be characterised. This single-step-cognitive-biological approach to product evaluation would be compared with the established statistical approach to sensory and preference tests on the same range of test biscuit variants. Relative advantages of the two approaches and advances gained in generic biomechanical understanding of texture preference would be disseminated in and out of the industry.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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