Prabhjot Kaur and Monika Choudhary*

Department of Food and Nutrition, Punjab Agricultural University, Ludhiana

*Corresponding Author: Monika Choudhary, Department of Food and Nutrition, Punjab Agricultural University, Ludhiana

Received: May 31, 2024; Published: June 29, 2024

Abstract

A survey was conducted on a total 200 subjects in Ludhiana city to study their behavior in context with purchase and consumption of the bakery products. For this, the selected subjects were divided in to two groups namely Youth (Age between 15-34 years) and Older Adults (Age between 35-60 years) having 100 subjects in each. The findings of the study revealed that the average consumption of white bread was 36.60 ± 0.71 g on a weekly basis by the majority of the subjects (61%). The majority of the respondents (50%) consumed 21.51 ± 0.23 g of biscuits once a day. Cookies were consumed by 60 percent of the respondents on weekly basis with an average intake of 27.71 ± 1.22 g. Price and deliciousness were the major influential factors for purchasing most of the bakery products and were kept on first and second rank.

Keywords: Bakery Products; Consumption Pattern; Purchase of Bakery Products

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Citation

Citation: Prabhjot Kaur and Monika Choudhary. “Consumer’s Behavior with Regard to Purchase and Consumption of Bakery Products". Acta Scientific Nutritional Health 8.7 (2024): 95-101.

Copyright

Copyright: © 2024 Prabhjot Kaur and Monika Choudhary. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.