Table 8.
Profile of segments in terms of statements referring to white bread with added fiber compared to the same bread, but without fiber.
| Statements | Mean | Enthusiastic 1 |
Ultra-Involved 2 |
Involved 3 |
Neutral 4 |
p-Value |
|---|---|---|---|---|---|---|
| Is healthier | 3.71 | 4.17 a | 3.76 b | 3.85 b | 3.24 c | <0.0001 |
| Is more expensive | 3.62 | 3.92 a | 3.53 b | 3.91 a | 3.31 c | <0.0001 |
| Has a higher nutrient content | 3.61 | 4.07 a | 3.51 c | 3.61 b | 3.74 b | <0.0001 |
| Is less calorific | 3.48 | 3.93 a | 3.42 b | 3.51 b | 3.20 c | <0.0001 |
| Is more difficult to find in shops | 3.37 | 3.59 a | 3.32 b | 3.28 b | 3.30 b | 0.0025 |
| Has better taste | 3.36 | 3.92 a | 3.29 b | 2.92 c | 3.26 b | <0.0001 |
| Looks worse | 2.91 | 3.00 a | 2.95 a | 2.47 b | 3.08 a | <0.0001 |
Different superscripts indicate significantly different means following ANOVA post hoc Waller-Duncan test.