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A study to investigate the attitude of non-coeliac consumers towards gluten free products
D. Eden (1), V. STOJCESKA (1). (1) Manchester Metropolitan University, Manchester, United Kingdom

Absence of gluten has high influence on dough rheology and production process resulting with the imperfect quality products. Increased consumer demand of gluten-free products meant that people will no longer accept compromise on quality when purchasing these products. The research aim of this project was to investigate whether non coeliac’s are willing to consume celiac products as part of everyday diet. British supermarkets were visited to identify the availability of gluten-free products, evaluating factors that might influence consumers. All participants were non-coeliac’s over the age of 18. Fifty volunteers were asked to take part in a questionnaire establishing non-coeliac attitudes towards purchasing gluten-free products while thirty five volunteers in sensory evaluation comparing a number of selected commercially available gluten-free products to gluten containing counterparts. The sensory evaluation resulting data were analysed using Fizz software (Biosystems, Coutenon, France), image analyses using C-Cell analyser (Callibre Control International Limited, Warrington, UK) and firmness using texture analyser TA-XT2i (Stable Microsystems, Surrey, UK). The availability of gluten-free products in British supermarkets varied between supermarkets. Results revealed that factors likely to influence a non- coelac’s willingness to purchase and consume a gluten- free products include: a low price, possible dietary benefits, sensory aspects similar to gluten- contain products and segregation within the supermarket. Considering these findings, results from the sensory evaluation, texture analyses and c-cell analyses showed that texture and structure of gluten-fee products were the modalities showing most deviation from the standard products; suggesting further improvement toward the texture and structure of gluten-free products is yet required.

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