The importance of visual elements and textures has been emphasized in sensory analysis studies examining consumer preferences, and these data have been used in the field of neomarketing to examine consumers' conscious or unconscious choices. This study focused on the possibility of directing consumers' attention to sustainable options by using the visual textural properties of products. This approach aimed to find solutions to problems such as carbon emissions and water pollution resulting from food production. Rice pudding, a traditional dessert, was chosen as the reference sample in this research. To create the study samples, the amount of rice pudding was halved and gradually added more sustainable plant-based products with four different textural characteristics. For visual sensory analysis, visual stimuli were prepared and loaded into the computer for two comparisons. The study was conducted in an isolated environment with one hundred randomly selected participants among university students. Descriptive analyzes and t-test were preferred to analyze the results. Participants' product preference increased from textural complexity to specific complexity. Instead of the original recipe, participants preferred a milk dessert with reduced milk and rice content, which was modified to reduce carbon emissions. In addition, with the tissue complexity, the energy value of the products decreased to a certain point. The impact of product description in menu format on consumers' preferences was also examined and observed to have an impact. With this study, the industry can direct consumers to more sustainable options for a more sustainable future.
Eser Adı (dc.title) | Modifying the visual-texture complexity of foods to direct consumers' attention toward more sustainable options: Turkish rice pudding 'sütlaç' as a case |
Yazar [Asıl] (dc.creator.author) | Baylan, Yeliz |
Yazar Departmanı (dc.creator.department) | Yeditepe University Graduate School of Social Sciences |
Yazar Departmanı (dc.creator.department) | Yeditepe University Graduate School of Social Sciences Master’s Program in Gastronomy and Culinary Culture |
Yayın Tarihi (dc.date.issued) | 2024 |
Yayın Turu [Akademik] (dc.type) | preprint |
Yayın Türü [Ortam] (dc.format) | application/pdf |
Konu Başlıkları [Genel] (dc.subject) | Food Sensory |
Konu Başlıkları [Genel] (dc.subject) | Sustainability |
Konu Başlıkları [Genel] (dc.subject) | Textural complexity |
Konu Başlıkları [Genel] (dc.subject) | Visual texture |
Konu Başlıkları [Genel] (dc.subject) | Gıda Duyusal |
Konu Başlıkları [Genel] (dc.subject) | Sürdürülebilirlik |
Konu Başlıkları [Genel] (dc.subject) | Dokusal karmaşıklık |
Konu Başlıkları [Genel] (dc.subject) | Görsel doku |
Yayıncı (dc.publisher) | Yeditepe University Academic and Open Access Information System |
Dil (dc.language.iso) | eng |
Özet Bilgisi (dc.description.abstract) | The importance of visual elements and textures has been emphasized in sensory analysis studies examining consumer preferences, and these data have been used in the field of neomarketing to examine consumers' conscious or unconscious choices. This study focused on the possibility of directing consumers' attention to sustainable options by using the visual textural properties of products. This approach aimed to find solutions to problems such as carbon emissions and water pollution resulting from food production. Rice pudding, a traditional dessert, was chosen as the reference sample in this research. To create the study samples, the amount of rice pudding was halved and gradually added more sustainable plant-based products with four different textural characteristics. For visual sensory analysis, visual stimuli were prepared and loaded into the computer for two comparisons. The study was conducted in an isolated environment with one hundred randomly selected participants among university students. Descriptive analyzes and t-test were preferred to analyze the results. Participants' product preference increased from textural complexity to specific complexity. Instead of the original recipe, participants preferred a milk dessert with reduced milk and rice content, which was modified to reduce carbon emissions. In addition, with the tissue complexity, the energy value of the products decreased to a certain point. The impact of product description in menu format on consumers' preferences was also examined and observed to have an impact. With this study, the industry can direct consumers to more sustainable options for a more sustainable future. |
Kayıt Giriş Tarihi (dc.date.accessioned) | 2024-04-22 |
Açık Erişim Tarihi (dc.date.available) | 2024-04-22 |
Haklar (dc.rights) | Yeditepe University Academic and Open Access Information System |
Erişim Hakkı (dc.rights.access) | Open Access |
Telif Hakkı (dc.rights.holder) | Unless otherwise stated, copyrights belong to Yeditepe University. Usage permissions are specified in the Open Access System, and "InC-NC/1.0" and "by-nc-nd/4.0" are as stated. |
Telif Hakkı Url (dc.rights.uri) | http://creativecommons.org/licenses/by-nc-nd/4.0 |
Telif Hakkı Url (dc.rights.uri) | https://rightsstatements.org/page/InC-NC/1.0/?language=en |
Açıklama [Genel] (dc.description) | Final published version |
Açıklama [Not] (dc.description.note) | Note: This preprint reports new research that has not been certified by peer review and should not be used as established information without consulting multiple experts in the field. |
Tanım Koleksiyon Bilgisi (dc.description.collectioninformation) | This item is part of the preprint collection made available through Yeditepe University library. For your questions, our contact address is openaccess@yeditepe.edu.tr |
Tek Biçim Adres (dc.identifier.uri) | https://hdl.handle.net/20.500.11831/8313 |