Publication : National Conference
Topic:The effects of color on the sweetness, sourness expectations and consumer preferences of beverage model
Abstract:The objective of this research was to study the influence of color on expectations of sweetness, sourness and consumer preferences on the prototype beverages. The 4 prototype beverages were different in 4 color, blue, pink, green and yellow but were the same sourness and sweetness intensity. The consumer opinion and perception on sourness intensity, sweetness intensity and overall liking were collected using questionnaire and ranking for preference test. All 4 samples were served to 50-60 consumer panel in Silpakorn University for 2 rounds. The 1st round, the consumer were asked to answer the questionnaire and filled in the ranking test ballot without tasting the sample. The 2nd round, the consumer were asked to answer the questionnaire and filled in the ranking test ballot after tasting the sample. It was found that the colors influenced on expectations of sweetness and sourness intensity and overall liking. With pink and blue color, consumers expect samples to be sweeter. With yellow and green samples, consumers expect to be sour. Without tasting, most consumers preferred pink and green samples. But with tasting the sample, it was found that all four samples had no significant difference in sweetness and sourness intensity, and overall liking (p≥0.05). This result showed that beverage taste influences on sweetness and sourness intensity and preference over beverage color.
Advisor:Asst. Prof. Suched Samuhasaneetoo, Ph.D.
Asst. Prof. Parinda Penroj, Ph.D.
Author:60403210 : Miss Pakalak Putta
Full Paper:Fullpaper_The effects of color on the sweetness, sourness expectations and consumer preferences of beverage model(docx)
Fullpaper_The effects of color on the sweetness, sourness expectations and consumer preferences of beverage model(pdf)
Presentation:Presentatio_The effects of color on the sweetness, sourness expectations and consumer preferences of beverage model(pdf)
Journal ranking:มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University Sanam Chandra Palace Campus, Amphoe Muang, Nakhon Pathom 73000
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