Acceptability of bread supplemented with yeast extract to consumers

Authors

  • Vladimir Filipović Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  • Jelena Filipović Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  • Marko Petković Faculty of Agronomy in Čačak, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
  • Lato Pezo Institute of General and Physical Chemistry, Studentski trg 12/V, 11000 Belgrade, Serbia
  • Milenko Košutić Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  • Vesna Vučurović Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

DOI:

https://doi.org/10.5937/

Keywords:

yeast extract, bread making, consumer survey, correspondence analysis

Abstract

A new type of functional food products – bread supplemented with yeast extract – was developed and optimized. In the next product development phase, samples of bread with yeast extract were tasted and evaluated by 536 randomly selected consumers, and their acceptability was analyzed.. The survey results showed that consumers in all groups had a high level of awareness about the importance of product labeling and the impact of food on health, while low requirements for special diets. Bread sensory characteristics were highly acceptable, while the final price of bread with yeast extract was 20% higher than regular bread. Correspondence analysis showed differentiation among  categories of consumers and their responses. Despite the high importance of product price and lack of proper marketing, there was a high level of consumers’ willingness to change their current bread, and buy this new type. 

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Published

06.02.2026

Issue

Vol. 27 No. 53 (2022)

Section

Articles