Motivation Factors of Consumers’ Food Choice

Kaya, Iraz Haspolat

doi:10.4236/fns.2016.73016

Cited by 44 publications

(33 citation statements)

References 35 publications

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“…This has influenced purchase of convenience foods, especially meat products, including burgers, which are usually frozen (Curtis, McCluskey, & Wahl, 2007;Kaya, 2016).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Fernandes

Trindade

Tonin³

et al. 2017

Food Chemistry

100

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The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant (oregano extract) on physicochemical and sensory stability of lamb burgers, and determine the appropriate amount. Five treatments were prepared, including control (without antioxidant), sodium erythorbate, and three concentrations of oregano extract (13.32, 17.79 and 24.01mL/kg), based on antioxidant capacity determined using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods, respectively. Burgers containing oregano extract, at the concentration determined by FRAP method, had higher oxidative stability, evidenced by an 80% reduction (P<0.001) in thiobarbituric acid reactive substances, effective inhibition of protein oxidation (P<0.01) and less colour loss during frozen storage. Oregano extract did not impair (P>0.05) consumers' sensory acceptance of the lamb burgers. Under the conditions tested, addition of 24mL/kg of oregano extract could be recommended as a natural antioxidant in lamb burgers.

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“…This has influenced purchase of convenience foods, especially meat products, including burgers, which are usually frozen (Curtis, McCluskey, & Wahl, 2007;Kaya, 2016).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Fernandes

Trindade

Tonin³

et al. 2017

Food Chemistry

100

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“…The need for research is highlighted both by the lack of information about existing traditional products, and by the current consumer demand for food which is healthier and more functional [ 41 ] as well as appealing to the senses [ 42 , 43 ]. Research into traditional products would not only reveal the characteristics of traditional artisanal sourdoughs, but would also indicate a starting point for new formulations.…”

Section: Introductionmentioning

confidence: 99%

Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread

Sidari

Martorana

Zappia

et al. 2020

Foods

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Food consumers make decisions primarily on the basis of a product’s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. Lactobacillus sanfranciscensis B450, Leuconostoc citreum B435, and Candida milleri L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of L. sanfranciscensis B450 and C. milleri L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics.

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“…During a day, individuals are confronted with several food choices, which are driven by reasons that they are not fully aware. Food choice is a complex system influenced by multiple factors related to the product (such as sensory properties), and also to the consumer (like for example restrictions or preferences) as well as the consumption context (culture, religion, health, convenience and price, biology, emotions, marketing, political and also environmental concerns) (Kaya, 2016;Pelly et al, 2018;Stasi et al, 2018). Among the different motivations that influence food choices, culture is one of the most important and explains the differences in food preferences across countries and cultures (Rozin, 2007;Siegrist et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

The motivations that define eating patterns in some Mediterranean countries

Guiné

Ferrão

Ferreira

et al. 2019

NFS

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Purpose This study to investigate several issues related to food choice and consumption patterns in different countries, including health-related factors; economic and availability aspects; emotional determinants; social, cultural and religious influences; marketing and advertising campaigns; and finally environmental concerns. Design/methodology/approach The present study was based on a questionnaire that was exclusively prepared for the project, and which was applied to collect data in different countries, in particular Croatia, Egypt, Italy, Greece and Portugal, which are typically associated with the Mediterranean diet (MD). Findings The results obtained allowed, in general, to conclude that in all five countries the motivations related to health as well as environment and politics were the more relevant to determine people’s eating habits (scores varying from 0.3 to 0.7). Women were more influenced by eating motivations than men, and people with moderate exercise were more susceptible to health and environmental motivations and less to emotional, social or marketing motivations (p < 0.001 in all cases). It was also observed that people who adopted a special diet were more prone to eating motivations and that the emotional motivations were more pronounced in people with eating disorders (p < 0.001). Finally, people without chronic diseases or allergies were even more influenced by health motivations than those who actually suffered from these health problems (p < 0.001 in both cases). Originality/value This work is important because of the multinational coverage, thus allowing to evaluate the most relevant factors that influenced the food choices of the populations around the Mediterranean Sea, sharing the common link to the MD. The study allowed concluding that, in general, the food choices were primarily determined by health factors and also by concerns related to the environment and sustainability as well as by political influences.

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Motivation Factors of Consumers’ Food Choice

Cited by 44 publications

References 35 publications

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread

The motivations that define eating patterns in some Mediterranean countries

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