Kakor bakade med svedjeråg
: Konsumtentupplevelse och preferens

Translated title of the thesis: Cookies baked with swidden rye: Consumer experience and preference
  • Jakob Nilsson
  • Sara Jönsson

Student thesis: Bachelor


The term "heritage cereals" includes ancient cereal products, land varieties and older varieties, which means that swidden rye belong to this group. Heritage cereals are becoming increasingly more popular due to the increasing awareness of sustainability and the environment. Cultural grains are suitable for environmentally friendly and organic farming. It contains a higher carbohydrate, protein, mineral, and vitamin value in cultural grains compared to modern type of cereals. Cultural grain is not processed to the same degree compared to industrial flour, which means that it can differ enormously in sensory properties as well as baking properties. In this study, Ica's recipe book "Seven kinds of cookies" is used as a recipe for the cookies. "Seven kinds of cookies" is a concept that was established in the 20th century and still lives on in Sweden. The purpose of the project is to document and analyze consumers' preferences and experience regarding cookies baked with swidden rye. With an approval test and a focus group, data has been collected and analyzed to see what consumers' preferences and experience are regarding "seven kinds of cookies" baked with swidden rye. The seven different cookies baked were: bondkaka, ingefärskaka, chokladsnitt, brysselkex, brysselkex med sylt, sockerkringla and drömmar. The result showed that the cake that was the cake that was the most appreciated from a sensory perspective was the cake chokladsnitt. The cake that was least appreciated from a sensory perspective was the cake sockerkringla. It emerged during the focus group that the participants' fika habits almost always occurred with other people. In addition to this, it was found that events were strongly associated with fika, such as holidays or other types of celebrations. The participants had a positive attitude and could willingly see themselves consuming cakes baked with swidden rye instead of cookies baked on wheat flour.
Date of Award2022-Jun
Original languageSwedish
SupervisorKarin Wendin (Supervisor) & Viktoria Olsson (Examiner)

Educational program

  • Culinary Arts and Food Sciences

University credits

  • 15 HE credits

Swedish Standard Keywords

  • Other Natural Sciences not elsewhere specified (10799)


  • Heritage cereal
  • Swidden rye
  • Preference
  • Experience
  • Cookie
  • Consumer

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