Table 1.
Acceptability of the wholegrain products provided pre and post-familiarization period.
| Product | Caption | Median Score | ||
|---|---|---|---|---|
| Pre | Post | p-Value | ||
| Wholegrain Snacks | Oatmeal cookie | 1 | 4 | <0.001 * |
| Granola bar | 1 | 4 | <0.001 * | |
| Muesli | 1 | 4 | <0.001 * | |
| WBBC | 1 | 2 | 0.0421 * | |
| Wholegrain staple | Oatmeal cereal | 2 | 2 | 0.5997 |
| Brown rice | 1 | 1 | 0.1087 | |
| Wholemeal pasta | 1 | 2 | 0.0046 * | |
| Wholemeal bread | 4 | 4 | 0.4553 | |
* p-value < 0.05 was considered to be statistically significant. WBBS = wheat biscuit breakfast cereal. 1 = unwilling to try, 2 = Dislike, 3 = Neutral, 4 = Like.