High-Fiber Belgian Waffles: Quality Characteristics and Consumer Acceptance, Product-Elicited Emotions, and Purchase Intent Evaluated by Millennial Consumers

Dietary fiber can help reduce LDL cholesterol and lower the risk of cardiovascular diseases. This study aimed to characterize the physicochemical properties of Belgian waffles formulated with varying soluble dietary fiber levels [<1 g (control), 5 g, 10 g, and 15 g/serving]. Consumer acceptance, product-elicited emotions, and purchase intent (before and after a health-claim statement was presented) were also evaluated. The waffles' weight loss, color, and texture were measured. Participants (N = 120; 95% millennial consumers) evaluated six sensory attributes using a 9-point hedonic scale; brown color intensity, softness, and chewiness [just-about-right scale]; purchase intent (PI) [yes/no]; and product-elicited emotions [check-all-that-apply]. Overall liking (OL) and PI were evaluated before and after a high-fiber health claim (HFHC) was presented. Data analysis (α = 0.05) included ANOVA, a <i>t</i>-test, the McNemar test, Cochran's Q test, and penalty analysis. Increasing the fiber did not significantly affect waffle aroma, texture, flavor, or OL. Waffles turned a lighter yellow with the two highest fiber addition levels (greater L* and b* values), resulting in decreased color liking. Waffles with 15 g fiber/serving became significantly less cohesive and chewy; however, texture liking did not significantly decrease. After participants read the HFHC, high-fiber samples outperformed the control in OL and PI scores and elicited positive emotions. Added fiber affected color and texture but maintained consumer acceptability.