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quality as average, 26.0% – as poor, but confectionery – as average (37.4%) or good (30.5%) (Fig. 5).Consumers are satisfied with the quality of gluten-free flour, flour blends and pasta available in the markets andmainly characterize it as good, but they are not satisfied with the quality of bread and confectionery and mainlyevaluate it as average. Therefore, this is a great opportunity CONSUMERS’ to producers ATTITUDE develop TOWARDS flour blends AVAILABILITY which could AND beused for Laila production Ozola, Evita of Straumite quality gluten-free bread. QUALITY If flour OF GLUTEN-FREE blends would be PRODUCTS produced IN and THE sold LATVIAN in Latvia, MARKET it wouldreduce the price of the product and it would be more competitive.6050Respondents, %403020100Flour Flour blends Bread Pasta ConfectioneryFigureFigure5. Celiac5. Celiacpatients’patients’opinionopinionononthethequalityqualityofofcommercialcommercialgluten-freegluten-freeproductsproducts availableavailableininmarket:market:Very- VerypoorpoorPoor- PoorAverage- AverageGood- GoodVery- VerygoodgoodAll respondentsOne thirdnotedof respondentsthat it isarenecessarypurchasingtoglutenfreeproductsincreaseofthebreadrangeandandconfectioneryassortmentandof gluten-freemainly evaluateproducts.itRespondents (37.3%)inwouldsupermarketslike to have– mostlycheaperin ‘Rimi’,products,as36.4%average.of themTherefore,are interestedthis is aingreatproductsopportunityproducedtoinLatviabecauseand hopethisthatsupermarketit wouldstorereducechainpricesnetworkof gluten-freeis producersproducts.developRespondentsflour blendswerewhichaskedcouldtobeleaveusedacomment;spreadtheyallmentionedover the territorythat the labelof Latvia,of a gluten-freewhile theproductfor productionshould includeof qualitymoregluten-freedetailed informationbread. If flouron thecomposition‘Stockman’of theandproduct.‘Maxima’Consumersstore networkwouldofferslike tothehaveblendsincreasedwouldrangebe producedof gluten-freeand soldproductsin Latvia,–itchocolatewouldbars,largestsweets,choiceice cream,of gluten-freeconvenienceproducts.foodsApproximatelysuch as meatreduceproducts.theAspricewellof theit wouldproductbeandnecessaryit wouldtobeeducatemoreemployees 30% of in the respondents commercial purchase sector gluten-free about celiac products disease and competitive. gluten-free products, because respondents indicatefrequent in pharmacies, situations – mostly when mentioning consumers ask, ‘Meness where aptieka’, gluten-free All products respondents are located noted in that the it store, is necessary employees to areunable ‘A to aptieka’ answer and because ‘Mana they Aptieka’, do not understand spread all over the question. the increase Gluten-free the range products and should assortment be located of gluten-free together atthe same territory spot of of Latvia the supermarket as well. Those having respondents the special (20.8%) sign ‘gluten-free’, products. Respondents which would (37.3%) help consumers. would like The to have publiccatering who system prefer should to have include different gluten-free varieties flour of glutenfreeproducts (frozen products, candy, beer, etc.) products produced in Latvia and hope that it wouldproducts cheaper in the menu products, or be 36.4% ready of to them offer are such interested dishes upon inrequest.mainly do shopping in specialized shops (‘Veselibas reduce prices of gluten-free products. RespondentsConclusions Veikals’ in Riga, and ‘Pie Undines’ in Kuldiga). Some were asked to leave a comment; they mentioned1. The respondents consumers (11.1%) mainly prefer buy gluten-free to buy products flour, pasta, online bread, that the confectionery label of a gluten-free and flour product blends in should supermarkets, includepharmacies (www.bodebode.lv, and specialized www.pirkumins.lv, shops. a German more detailed information on the composition of the2. The online results shop), of the because questionnaire some products show that are the cheaper consumers product. are satisfied Consumers with would the quality like to of have gluten-free increased flour,flour in online blends stores and pasta than in available supermarkets in the or Latvian specialized markets range and mainly of gluten-free characterize products it – as chocolate good, but bars, they sweets, are notsatisfied shops. The with rest the of quality respondents of bread (4.7%) and prefer confectionery to choose and ice characterize cream, convenience it as average. foods such as meat products.3. The other quality option and – ordering health of gluten-free the life of products the patients from with As well celiac it would disease be necessary could be to improved educate employees by increasingavailability foreign countries of good where quality their gluten-free relatives or friends products live. in the the markets commercial and sector restaurants, about celiac and disease more by and a glutenfreeproducts, because respondents indicate frequentdetailedlabelling Respondents of food declare ingredients. that it is almost impossible tobuy gluten-free products in rural areas.situations – when consumers ask, where gluten-freeAcknowledgements The results of the questionnaire show that the products are located in the store, employees areThe authors celiac patients are grateful mainly to evaluate Vita Zarina, the quality SIA of Raisio glutenfreeflour, and just persons like the with quality celiac of disease flour blends who participated as good the in this question. study. Gluten-free products should be locatedLatvija, unable for to answer her help because in questionnaire they do not distribution understand toconsumers(54.2%). Flour quality as average was characterized together at the same spot of the supermarket havingby 22.9% of respondents, while flour blends got the special sign ‘gluten-free’, which would helpaverage evaluation in 27.5% cases. About 37% of consumers. The public catering system should includerespondents evaluate bread quality as average, 26.0% gluten-free flour products in the menu or be ready to– as poor, but confectionery – as average (37.4%) or offer such dishes upon request.good (30.5%) (Fig. 5). Consumers are satisfied withthe quality of gluten-free flour, flour blends and pasta Conclusionsavailable in the markets and mainly characterize it 1. The consumers mainly buy gluten-free flour,as good, but they are not satisfied with the quality pasta, bread, confectionery and flour blends inResearch for Rural Development 2012153
CONSUMERS’ ATTITUDE TOWARDS AVAILABILITY ANDQUALITY OF GLUTEN-FREE PRODUCTS IN THE LATVIAN MARKETLaila Ozola, Evita Straumitesupermarkets, pharmacies and specialized shops.2. The results of the questionnaire show that theconsumers are satisfied with the quality of glutenfreeflour, flour blends and pasta available in theLatvian markets and mainly characterize it asgood, but they are not satisfied with the qualityof bread and confectionery and characterize it asaverage.3. The quality and health of the life of the patientswith celiac disease could be improved byincreasing availability of good quality gluten-freeproducts in the markets and restaurants, and moreby a detailed labelling of food ingredients.AcknowledgementsThe authors are grateful to Vita Zarina, SIA RaisioLatvija, for her help in questionnaire distributionto consumers and persons with celiac disease whoparticipated in this study.References1. Arendt E.K., Nunes M.H.B. (2010) Processing gluten-free foods. In: Boye J.I., Godefroy S.B. (eds)Allergen Management in the Food Industry, John Wiley and Sons, New Jersey, pp. 333–354.2. Cureton P., Fasano A. (2009) The Increasing Incidence of Celiac Disease and the Range of Gluten-FreeProducts in the Marketplace. In: Gallagher E. (ed) Gluten-free food science and technology, A John Wileyand Sons, Wiley-Blackwell, UK, pp. 1–15.3. Dos A., Ayhan Z., Sumnu G. (2002) Effects of different factors on sensory attributes, overall acceptanceand preference of Rooibos (Aspalathus lineares) tea. Journal of Sensory Studies, 20, pp. 228–242.4. EU Commission Regulation (EC) No 41/2009, 20 January 2009 (2009) Concerning the compositionand labelling of foodstuffs suitable for people intolerant to gluten, Available at: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2009:016:0003:0005:EN:PDF, 19 February 2012.5. Fasano A., Catassi C. (2001) Current approaches to diagnosis and treatment of celiac disease: an evolvingspectrum. Gastroenterology, 120, pp. 638–651.6. Gallagher E., Gormley T.R., Arendt E.K. (2003) Crust and crumb characteristics of gluten free breads.Food Engineering, 56, pp. 153–161.7. New Food Safety Program–Independent Certification Program for Gluten-Free Food Processing. (2005)Gluten Intolerance Group. Available at: www.foodconsumer.org, 30 January 2008.8. Heller L. (2009) Commercial Aspects of Gluten-free Products. In: Gallagher E. (ed) Gluten-free foodscience and technology, A John Wiley and Sons, Wiley-Blackwell, UK, pp. 99–106.9. Katina K., Arendt E.K., Liukkonen K-H., Autio K., Flander L., Poutanen K. (2005) Potential of sourdoughfor healthier cereal products. Trends in Food Science and Technology, 16, pp. 104–112.10. Melo de L.L.M.M., Bolini H.M.A., Efraim P. (2009) Sensory profile, acceptability, and their relationshipfor diabetic/reduced calorie chocolates. Food Quality and Preference, 20, pp. 138–143.11. MK noteikumi Nr. 928 (2004) Noteikumi par valsts atbalstu ar celiakiju slimiem bērniem, kuriem navnoteikta invaliditāte (Provisions of State support to children with celiac disease which do not have adisability). Available at: http://www.likumi.lv/doc.php?id=96872&from=off, 20 February 2012 (inLatvian).12. Niewinski M.M. (2008) Advances in celiac disease and gluten-free diet. Journal of the American DieteticAssociation, vol. 108, 4, pp. 661–672.13. Pagliarini E., Laureati M., Lavelli V. (2010) Sensory evaluation of gluten-free breads assessed by trainedpanel of celiac assessors. European Food Research and Technology, 231, pp. 37–46.14. Schober T.J. (2009) Manufacture of Gluten-free Specialty Breads and Confectionery Products. In:Gallagher E. (eds) Gluten-free food science and technology, A John Wiley and Sons, Wiley-Blackwell,UK, pp. 130–180.154 Research for Rural Development 2012
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Volume No. 1Annual 18th Internation
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Research for Rural Development 2012
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ContentsFOOD SCIENCESVETERINARYMEDI
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AGRICULTURAL SCIENCES (CROP SCIENCE
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Mihails Vilcāns, Jūlija Volkova,
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Mihails Vilcāns, Jūlija Volkova,
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Berit TeinEFFECT OF ORGANIC AND CON
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Methane producing bacteria use only
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according to calculations the metha
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CHANGES IN SUGAR CONTENT OF WINTERO
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PERENNIAL GRASSES FOR BIOENERGY PRO
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IMPACT OF SLURRY APPLICATION METHOD
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IMPACT OF SLURRY APPLICATION METHOD
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IMPACT OF ORGANIC PRODUCT EXTRACTS
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IMPACT OF ORGANIC PRODUCT EXTRACTS
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COMBUSTION ABILITY OF ENERGY CROP P
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COMBUSTION ABILITY OF ENERGY CROP P
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RESEARCH OF OREGANO (ORIGANUMVULGAR
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RESEARCH OF OREGANO (ORIGANUMVULGAR
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INFLUENCE OF SOIL MODIFICATION ON C
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INCIDENCE OF POSTHARVEST ROT OF CRA
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INCIDENCE OF POSTHARVEST ROT OF CRA
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PERSPECTIVES ON TRUFFLE CULTIVATION
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FACTORS AFFECTING GOAT MILK YIELDAN
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MILK UREA CONTENT AS INDICATOR FEED
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REHYDRATION KINETICS OF DRIED LATVI
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FOOD SCIENCESPreliminary RESULTS of
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PRELIMINARY RESULTS OF 1-METHYLCYCL
Page 103 and 104: FOOD SCIENCESSensory PROPERTIES and
Page 105 and 106: SENSORY PROPERTIES AND CHEMICAL COM
Page 111 and 112: THE SUITABILITY OF DIFFERENT ROWANB
Page 119 and 120: CHEMICAL COMPOSITION OF NEW TYPE AG
Page 125 and 126: FOOD SCIENCESINFLUENCE OF GENOTYPE
Page 127 and 128: INFLUENCE OF GENOTYPE AND HARVEST T
Page 133 and 134: ROOT VEGETABLES FROM LATVIA:QUANTIT
Page 139 and 140: CONTENT OF SUGARS, DIETARY FIBRE AN
Page 145 and 146: RHEOLOGICAL PROPERTIES OF TRITICALE
Page 151 and 152: acceptance and preference especiall
Page 153: CONSUMERS’ ATTITUDE TOWARDS AVAIL
Page 157 and 158: PHYSICAL - CHEMICAL CHARACTERIZATIO
Page 159 and 160: PHYSICAL - CHEMICAL CHARACTERIZATIO
Page 161 and 162: FOOD SCIENCESTHE INFLUENCE OF DIFFE
Page 163 and 164: THE INFLUENCE OF DIFFERENT SELENIUM
Page 165 and 166: FOOD SCIENCESINVESTIGATIONS INTO TH
Page 167 and 168: INVESTIGATIONS INTO THE ENHANCEMENT
Page 173 and 174: INFLUENCE OF PACKAGING CONDITIONSON
Page 175 and 176: INFLUENCE OF PACKAGING CONDITIONSON
Page 177 and 178: FOOD SCIENCESFATTY ACID COMPOSITION
Page 179 and 180: FATTY ACID COMPOSITION OF THE MEAT
Page 181 and 182: FATTY ACID COMPOSITION OF THE MEAT
Page 183 and 184: ANTIMICROBIAL RESISTANCE OFANIMAL P
Page 189 and 190: VETERINARY MEDICINETHE SURVIVAL OF
Page 191 and 192: THE SURVIVAL OF LISTERIA MONOCYTOGE
Page 197 and 198: VETERINARY MEDICINEMicrobiological
Page 199 and 200: MICROBIOLOGICAL QUALITY OF COWS’
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PORCINE CIRCOVIRUS-2 IMPACT ON THEM
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AORTIC LUMEN DIAMETER AND BLOODPRES
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PHYSICAL MODEL OF TRACTOR IMPLEMENT
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SOLID FUEL BOILER AUTOMATION FOR BR
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INVESTMENT COSTS OPTIMIZATION OFMUL
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INVESTMENT COSTS OPTIMIZATION OFMUL
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DYNAMIC MODEL OF BIOCHEMICAL NETWOR
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DYNAMIC MODEL OF BIOCHEMICAL NETWOR
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EDUCATIONAL SCIENCESCHILDREN WITH S
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CHILDREN WITH SPECIAL NEEDS FAMILY
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