Zaznava sadnih polnil brez aditivov v palačinkah

Rožman, Blaž (author), Kuhar, Aleš (mentor)

Cilj naše raziskave je bil preučiti odnos potrošnikov do izraza clean label v Sloveniji in ugotoviti, če ta odnos vključno s podajanjem informacij vpliva na senzorične ocene živil. Clean label v Sloveniji ni razširjen izraz, zato smo v naši raziskavi uporabili izraz brez aditivov. V raziskavo smo vključili 122 anketirancev (80 % žensk, starosti med 16 in 68 let). Anketiranci so izpolnili prilagojen vprašalnik o izbiri živil (FCQ) in vprašalnik, povezan z odnosom do aditivov in industrije. Vključeni so bili tudi v senzorično analizo mareličnih polnil v palačinkah, v dveh pogojih – slepem in informiranem. Ocenjevali so tri različna polnila: standardno polnilo, polnilo brez aditivov in cenovno ugodno polnilo. Anketiranci so izraz brez aditivov povezali z določenimi fizikalno kemijskimi lastnostmi živil ter s pozitivnimi in negativnimi atributi. Vsebnost »E-jev« je bila druga najbolj pomembna lastnost pri izbiri živil. Vprašalnik o odnosu do aditivov je pokazal, da ženske zaznavajo aditive kot kemikalije, nevarne za zdravje, statistično bolj značilno kot moški. Preskuševalci so palačinko s polnilom brez aditivov v informiranem pogoju ocenili statistično značilno višje kot v slepem pogoju. Ocena vsebnosti aditivov v polnilu brez aditivov je bila statistično značilno nižja v informiranem pogoju kot v slepem pogoju. Pričakovali smo, da bo palačinka s standardnim polnilom ocenjena višje od palačinke s polnilom brez aditivov. Vendar so rezultati pokazali, da je bila palačinka s polnilom brez aditivov ocenjena statistično značilno višje od palačinke s standardnim in cenovno ugodnim polnilom. Presenetljivo med spoloma ni bilo opaženo statistično značilnih razlik pri senzoričnih ocenah. Rezultati namigujejo, da je na slovenskem tržišču priložnost za proizvodnjo živil brez aditivov z mislijo, da je okus še zmeraj statistično značilno najpomembnejša lastnost pri izbiri živil.

• Language: Slovenian
• Keywords: aditivi, clean label, sadno polnilo, palačinke, senzorične lastnosti, potrošniki, nakupne navade, potrošne navade, sociodemografski dejavniki
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [B. Rožman]
• Year: 2018
• PID: 20.500.12556/RUL-101964
• UDC: 664.6.022.3:543.92:366.1
• COBISS.SI-ID: 4930936
• Publication date in RUL: 15.07.2018

ROŽMAN, Blaž, 2018, Zaznava sadnih polnil brez aditivov v palačinkah [online]. Master’s thesis. B. Rožman. [Accessed 15 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=101964

Secondary language

• Language: English
• Title: Perception of "clean label" fruit fillings in crepes

Abstract

The aim of our research was to examine consumers' attitude towards clean label claim in Slovenia and to determine whether this attitude, supplied with nutrition information, influences sensory evaluation of foods. Clean label is not a widespread term in Slovenian language, therefore we used additive-free term instead. 122 respondents were included in our research (80% of women, aged 16 to 68). Respondents completed a modified food selection questionnaire (FCQ) and a questionnaire related to attitudes towards additives and industry. They were also included in the sensory analysis of apricot fillings in crepes in two settings – blind and informed. Three different fillings were evaluated: standard, additive-free and budget filling. Respondents associated additive-free claim with certain physical and chemical properties of foods, as well as positive and negative attributes. The content of "E-s" was rated second most important property regarding food choice. The questionnaire regarding attitude towards additives has shown women perceived additives as chemicals hazardous to health significantly higher than men. Respondents rated crepes with additive-free filling significantly higher in informed setting compared to blind setting. The estimation of additive content in additive-free filling was significantly lower in informed setting compared to blind setting. We expected crepes with standard filling to be rated higher than the crepes with additive-free filling. However, the crepes with additive-free filling were rated significantly higher than the ones with standard and budget filling. Surprisingly, no significant differences were observed in sensory rating between genders. The results suggest there is an opportunity to produce additive-free products on Slovenian market keeping in mind that taste is still significantly the most important property affecting food choice.

• Keywords: additives, clean label, fruit filling, crepes, sensory properties, consumers, customer behaviour, consumer behaviour, sociodemographic factors