Liking of soy flour muffins over time and the impact of a health claim on willingness to consume

• Sensory evaluation of soy muffins was completed using hedonic scales for 6 weeks.
• The impact of a health claim on willingness to consume soy muffins was assessed.
• Liking scores were higher for soy muffins and did not change over 6 weeks.
• Feelings of fullness was greater for soy and did not change over 6 weeks.
• An associated therapeutic health claim increased willingness to consume soy muffins.

Increased dietary intake of soy is associated with improved health outcomes, making soy a suitable ingredient for functional foods. However, consumer acceptability of soy-based functional foods is not well understood. This study examined consumer liking of soy flour muffins during repeated exposure and evaluated the impact of a health claim on willingness to consume. Participants (n = 116) consumed two soy or wheat flour muffins daily for 6 weeks and completed weekly questionnaires on sensory liking qualities (overall liking and liking of appearance, aroma, flavor, taste, texture) using 9-point hedonic scales; feeling of fullness using a Visual Analog Scale (VAS); and, adverse symptoms using a checklist. A Food Action (FACT) rating scale was also administered with and without an approved health claim relating soy to a reduction in blood cholesterol, to evaluate its impact on willingness to consume the soy muffins. Results showed that overall liking, liking of appearance, aroma, flavor, taste, texture, and feeling of fullness were significantly higher in the soy muffin compared to wheat muffin group and did not significantly differ among weeks 1–6 within either group. Presence of a health claim significantly increased willingness to consume the soy muffins. This study demonstrates that muffins made from soy flour are acceptable to consumers and that a therapeutic health claim would enhance their acceptability.