# Sensory Profile, Consumers' Perception and Liking of Wheat-Rye Bread Fortified with Dietary Fibre
## 4 Discussion  
An increased demand for healthy breads has led to considerable efforts to develop breads that combine health benefits with acceptable sensory properties. The fortification of white bread, which is the most consumed type of bread in Poland, with dietary fibre is of great interest to the bakery industry due to the increasing demand for healthier food products. Producers are particularly interested in bread products that are fortified with higher levels of DF to meet the requirements of legal regulations on health and nutrition claims. Although the addition of DF to bread has the potential to improve the nutritional benefits, its incorporation, particularly at the level to be able to communicate the health benefit using nutritional and health-related claims legally approved at the European Union level, is challenging, as fortification impacts the sensory properties. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{3}{*}{**Attributes**} & \multicolumn{6}{c}{**Information**} \\ \cline{2-7}  & \multicolumn{3}{c}{**Source Of Dietary Fibre**} & \multicolumn{3}{c}{**Dietary Fibre Helps to Maintain an**} \\  & \multicolumn{3}{c}{**Appropriate Body Mass**} \\ \cline{2-7}  & **0\% DF** & **8\% DF** & **12\% DF** & **0\% DF** & **8\% DF** & **12\% DF** \\ \hline Visual liking & 4.79 \({}^{\text{c}}\) & 5.04 \({}^{\text{abc}}\) & 5.27 \({}^{\text{bc}}\) & 4.86 \({}^{\text{c}}\) & 5.25 \({}^{\text{abc}}\) & 5.48 \({}^{\text{a}}\) \\ Healthiness & 3.86 \({}^{\text{c}}\) & 4.15 \({}^{\text{abc}}\) & 4.31 \({}^{\text{a}}\) & 4.05 \({}^{\text{ab}}\) & 4.26 \({}^{\text{abc}}\) & 4.49 \({}^{\text{a}}\) \\ Naturalness & 3.89 \({}^{\text{c}}\) & 4.12 \({}^{\text{abc}}\) & 4.37 \({}^{\text{a}}\) & 4.00 \({}^{\text{c}}\) & 4.34 \({}^{\text{abc}}\) & 4.42 \({}^{\text{a}}\) \\ Attractiveness & 3.86 \({}^{\text{c}}\) & 4.11 \({}^{\text{abc}}\) & 4.21 \({}^{\text{a}}\) & 3.98 \({}^{\text{c}}\) & 4.25 \({}^{\text{a}}\) & 4.33 \({}^{\text{a}}\) \\ Willingness to buy & 3.75 \({}^{\text{b}}\) & 3.96 \({}^{\text{ab}}\) & 4.13 \({}^{\text{a}}\) & 3.76 \({}^{\text{b}}\) & 4.08 \({}^{\text{a}}\) & 4.25 \({}^{\text{a}}\) \\ Maximum Price & 2.74 \({}^{\text{a}}\) & 2.92 \({}^{\text{a}}\) & 2.99 \({}^{\text{a}}\) & 2.77 \({}^{\text{a}}\) & 2.93 \({}^{\text{a}}\) & 3.05 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} The superscript letter indicates if significant differences exist between the mean values in rows (\(p\leq 0.05\)).  
\end{table} 
Table 6: Impact of information on consumers’ perception and willingness to buy DF-fortified bread. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Attributes**} & \multicolumn{6}{c}{**Bread Samples**} \\ \cline{2-7}  & **0\% DF** & **4\% DF** & **8\% DF** & **12\% DF** & **16\% DF** & **20\% DF** \\ \hline Healthiness & 3.35 \({}^{\text{d}}\) & 3.5 \({}^{\text{d}}\) & 4.11 \({}^{\text{c}}\) & 4.34 \({}^{\text{bc}}\) & 4.59 \({}^{\text{ab}}\) & 4.75 \({}^{\text{a}}\) \\ Naturalness & 3.59 \({}^{\text{c}}\) & 3.65 \({}^{\text{c}}\) & 4.18 \({}^{\text{b}}\) & 4.42 \({}^{\text{ab}}\) & 4.53 \({}^{\text{a}}\) & 4.63 \({}^{\text{a}}\) \\ Attractiveness & 3.60 \({}^{\text{b}}\) & 3.66 \({}^{\text{b}}\) & 4.17 \({}^{\text{a}}\) & 4.26 \({}^{\text{a}}\) & 4.32 \({}^{\text{a}}\) & 4.36 \({}^{\text{a}}\) \\ Willingness & 3.25 \({}^{\text{c}}\) & 3.41 \({}^{\text{c}}\) & 3.89 \({}^{\text{b}}\) & 4.09 \({}^{\text{ab}}\) & 4.16 \({}^{\text{ab}}\) & 4.28 \({}^{\text{a}}\) \\ to buy & & & & & & \\ Maximum & 2.40 \({}^{\text{d}}\) & 2.62 \({}^{\text{c}}\) & 2.88 \({}^{\text{b}}\) & 3.04 \({}^{\text{ab}}\) & 3.06 \({}^{\text{ab}}\) & 3.15 \({}^{\text{a}}\) \\ price & & & & & & \\ \hline \hline \end{tabular} The superscript letter indicates if significant differences exist between the mean values in rows (\(p\leq 0.05\)).  
\end{table} 
Table 5: Consumer perception of quality attributes and their willingness to buy DF fortified bread.