Assessment of the color of orange juice in the context of dietitians’ food preferences
-
Published:2024-01-11
Issue:
Volume:10
Page:
-
ISSN:2296-861X
-
Container-title:Frontiers in Nutrition
-
language:
-
Short-container-title:Front. Nutr.
Author:
Kardas Marek,Kiciak Agata,Szynal Kamila,Sitkiewicz Barbara,Staśkiewicz-Bartecka Wiktoria,Bielaszka Agnieszka
Abstract
IntroductionColor is an integral part of product selection and is used to assess its attractiveness and quality. Dietitians are a group that influences the dietary choices of the population through education and promotion of rational eating behavior. The purpose of this study was to evaluate the color of selected juices in the context of dietitians’ food preferences.MethodsIn the first stage of the research, the color of orange juices was measured using a spectrophotometer. In the second stage, sensory analysis was carried out using the ranking method. Participants were asked to assess the attractiveness of the color of juices through glasses and bottles without the original label and with the label. The juice with the best color turned out to be the juice which, according to the L * a * b * parameters, was relatively dark and had an intense orange tint.ResultsAs the juice with the worst color, they chose the juice that was colored green and blue. When assessing the color without and with the original label, the respondents indicated which one was significantly brighter and more yellow compared to the others. Dietitians prefer bright juices with a vibrant orange hue. Product packaging influences dieticians’ choices regardless of the content.DiscussionInstrumental control of color during product production and selection of packaging elements for attractive synergy are determinants of the perceived attractiveness of juices in the study group.
Publisher
Frontiers Media SA
Subject
Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science
Reference23 articles.
1. Jakość sensoryczna rynkowych soków jabłkowych i pomarańczowych.;Baryłko-Piekielna;Żywność Nauka Technol Jakość.,2002
2. Kinetic modelling of colour degradation in tomato puree (Lycopersicon esculentum L.).;Nisha;Food Bioproc Tech.,2011
3. Porównanie preferencji konsumenckich barwy soków marchwiowych z wynikami oznaczeń spektofotometrycznych.;Suwała;Zeszyty Naukowe Akad Ekon Krakowie,2003
4. Obiektywna ocena barwy wyrobów użytkowych.;Kazimierska;Techn Jak Wyr,2014