Document Type

Conference Paper

Rights

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

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.

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