Table 2.
Characteristics of the consumer group regarding frequency of eating and willingness to purchase pasta, and interest in fiber.
| Participants’ Opinions from the 5-Points Scale (%) | Mean (SD) | |||||
|---|---|---|---|---|---|---|
| Yes (1) | Rather Yes (2) | Neither Yes Nor No (3) | Rather No (4) | No (5) | ||
| Interest in fiber content in their diet | 32.7 | 37.3 | 21.3 | 7.3 | 1.4 | 2.1 (0.98) |
| Willingness to purchase pasta with fiber addition | 40.0 | 26.0 | 26.0 | 3.3 | 4.7 | 2.1 (1.10) |
| Willingness to purchase fresh pasta | 30.7 | 26.0 | 28.0 | 9.3 | 6.0 | 2.3 (1.18) |
| Willingness to purchase pasta with a very short cooking time | 30.0 | 27.3 | 27.3 | 12.0 | 3.4 | 2.3 (1.12) |
| I eat pasta regularly | 30.0 | 26.7 | 23.3 | 12.7 | 7.3 | 2.4 (1.24) |
| I eat different type of pasta | 24.0 | 40.0 | 10.0 | 22.7 | 3.3 | 2.4 (1.18) |
SD—standard deviation.