The role of mill- and bakery-products made from cereals as functional foods in health improvement

Molnár, Judit and Vasas, Dávid (2022) The role of mill- and bakery-products made from cereals as functional foods in health improvement. ACTA AGRONOMICA ÓVÁRIENSIS, 63 (1). pp. 15-32. ISSN 1416-647X

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Abstract

This manuscript focuses on cereals, and the mill and bakery products made from them, as functional foods and their impact on health. Our quantitative study was conducted using a questionnaire consisting of 21 closed questions, which were divided into four groups of statistical activities. We first measured demographic data, then focused on health status, knowledge of concepts and assessment of consumer needs. For the statistical evaluation of our survey we performed a normality test (Kolmogorov-Smirnov and Shapiro-Wilk test), a descriptive statistical analysis, a demographic distribution and correlation test which was evaluated in Microsoft Excel and IBM SPSS Statistics 26. The number of respondents was n=103, of which nm=45 were men and nw=58 women. Following the baseline evaluation of our results, we performed a correlation study, during which we discovered a positive correlation between age and how many grains the respondent would try (p=0.041). According to this, older consumers are more interested in the diversity of cereals. Our research can also provide a suggestion to marketing experts that it is worth presenting the diversity of cereals to the older consumer group, and thus increasing the rate of profit.

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