Effects of Reduced-Sugar Messages on Chiffon Cake Ratings and Human Chewing Behavior

IF 2.5 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Qi Zhao, Kexin Jiang, Shiwen Liu, Xiaoya Liu, Qian Mao
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Abstract

Reducing sugar in baked goods has become a widely discussed healthy eating topic today. Reduced-sugar messages on product packaging can help consumers make smarter food choices and reduce their sugar intake. Therefore, the aim of this study was to investigate the effects of different types of reduced-sugar messages (including nutritional, taste, and social messages) and reduced-sugar interest groups on chiffon cake ratings and consumer chewing behavior over time. To assess public attitudes toward reduced-sugar foods and related information, we collected and analyzed 300 valid responses from an online survey. We then recruited 525 participants (aged 18–24) for an offline, five-week study. The results of the survey showed that the number of consumers who were influenced by the reduced-sugar message to purchase reduced-sugar products was significantly higher than those who were not influenced, with the possibility increasing by 4.502 times (Hazard Ratio = 4.502, p < 0.05). Expectations after the message intervention were significantly higher, being 4.418 times greater than those who were not influenced by the message (Hazard Ratio = 4.418, p < 0.05). There was no significant main effect of the reduced-sugar interest group on consumer chewing behavior. Reduced-sugar products with a social message had the lowest chewing time and chewing cycles. In addition, we did not find a significant association between purchasing behavior and chewing behavior. It is hoped that this study will lead to a better understanding of consumer behavior patterns and preferences, which will help companies to better formulate marketing strategies and product designs to meet consumer needs and expectations.

还原糖信息对雪纺蛋糕评级和人类咀嚼行为的影响
减少烘焙食品中的糖已经成为当今广泛讨论的健康饮食话题。产品包装上的减糖信息可以帮助消费者做出更明智的食品选择,减少糖的摄入量。因此,本研究的目的是调查不同类型的减糖信息(包括营养、味道和社会信息)和减糖兴趣群体对雪纺蛋糕评级和消费者咀嚼行为的影响。为了评估公众对低糖食品及相关信息的态度,我们从一项在线调查中收集并分析了300份有效回复。然后,我们招募了525名参与者(18-24岁)进行为期五周的离线研究。调查结果显示,受还原糖信息影响而购买还原糖产品的消费者数量明显高于未受影响的消费者,其可能性增加了4.502倍(风险比= 4.502,p < 0.05)。信息干预后的期望值显著高于未受信息影响组的4.418倍(风险比= 4.418,p < 0.05)。低糖兴趣组对消费者咀嚼行为没有显著的主效应。带有社交信息的原糖产品咀嚼时间和咀嚼周期最短。此外,我们没有发现购买行为和咀嚼行为之间有显著的联系。希望通过本研究可以更好地了解消费者的行为模式和偏好,从而帮助企业更好地制定营销策略和产品设计,以满足消费者的需求和期望。
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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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