Reports

Development of bakery products made from Icelandic corn

Published:

01/09/2009

Authors:

Gunnþórunn Einarsdóttir, Emilía Martinsdóttir, Þóra Valsdóttir, Guðjón Þorkelsson

Supported by:

Growth agreement between the South and the Westman Islands

contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Development of bakery products made from Icelandic corn

The aim of the project was to develop bread, biscuits and other products exclusively from Icelandic ingredients. They started to develop oatmeal from barley. We tried to have as high a proportion of Icelandic ingredients in the recipes as possible. Eight types of biscuits were produced. Three of them were selected and put to a consumer survey in which 120 people participated. Significant differences were found between the two, both in terms of overall rating and whether consumers could consider buying the product. Consumers were divided into two groups according to their consumption of oatmeal cookies. Those who ate oatmeal twice a month or more often noticed differences in the three products and gave them a higher overall score than those who ate oatmeal less than twice a month. The product that consumers liked best was 67.2 % of Icelandic raw materials, of which 6.2% was barley flour. On the other hand, it was the sample that consumers liked the most with 67.4% of Icelandic raw materials, of which 9.1% was barley flour. There seems to be a limit to how much barley flour can be used in the biscuits. The target group for barley oatmeal is those consumers who eat oatmeal cookies regularly, as the results showed that they generally liked all types of biscuits better.

The aim of the project was to develop bread, biscuit and other products exclusively made from Icelandic raw material. Digestive biscuits made from barley were developed. The ratio of the Icelandic raw material in the recipes was kept as high as possible. Eight types of biscuits were produced. A consumer study with 120 participants was carried out and three biscuits were chosen out of the eight in the beginning. Significant differences were found between two products regarding the overall liking of the products and if the consumer could envision that he was going to buy the product. The consumers were divided into two groups regarding their own consumption of digestive biscuits. Those who consumed digestive biscuits two times or more per month could distinguish a difference between the three products and gave them higher scores on the overall liking then the consumer who consumed digestive biscuits rarer than two times per month. The product that the consumers liked the most had 67.2 % Icelandic raw material, thereof 6.2% barley. However, the product that the consumers liked the least had 67.4% Icelandic raw material, thereof 9.1% barley. It seems that there is some limit to how much barley can be used in the recipes for the biscuits. The target consumer group for digestive biscuits with barley are the consumers that eat digestive biscuits regularly as the finding of this study showed that they overall liked all the biscuits more.

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