探索大学生对不同基食品的接受和行为意图
Oak-Hee Park1,2,3, Andrea Sosa-Holwerda2, Surya Raj Niraula2
1Department of Interdisciplinary Human Sciences, College of Health and Human Sciences, Texas Tech University, Lubbock, TX 79409, USA.
Foods (Basel, Switzerland)
|April 15, 2025
概括
美国的大学生接受了基于的食物,包括调味饼干和肉,尽管以前没有接触过. 接受和购买意图之间有着密切的联系,这表明可能会增加米消费.
科学领域:
- 食品科学 食品科学 食品科学
- 营养 营养 营养 营养 营养
- 消费者行为 消费者行为
背景情况:
- 是全球领先的,营养丰富的,无质的谷物,主要用于美国的动物料和生物燃料.
- 消费者的感知和感官特征对于食物接受和饮食习惯至关重要.
- 消费者对作为美国食品来源的潜力知识有限.
研究的目的:
- 评估美国大学生对基食品的接受和饮食/购买意图.
- 了解对新产品的整体接受和行为意图之间的关系.
- 为了确定在美国食品市场上增加肉消费的潜在驱动因素.
主要方法:
- 83名大学生参与了对基食品的感觉评估.
- 参与者用九点的快乐度量表评价了七个感官属性,用五点的度量表评价了五点的饮食/购物意图.
- 整体接受度得分被规范化为0-100级,用于分析.
主要成果:
- 香料饼干获得了最高的接受率 (77.95 ± 14.23),其次是鱼 (74.51 ± 19.42).
- 在所有测试的食品中,在总体接受度,食用意图和购买意图之间观察到强烈的积极关联.
- 即使是那些以前没有食用或接触过的学生也接受了基于的食物.
结论:
- 不熟悉这种谷物的消费者可以成功地接受基食品.
- 积极的感官体验与食用和购买产品的意图有很强的相关性.
- 研究结果支持开发新的基食品,以改善消费者健康,增加美国的利用率.
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