Tabak Renginin Besin Algısı Üzerine Etkisi (The Effect of Plate Color on Food Perception)
DOI:
https://doi.org/10.21325/jotags.2022.1163Keywords:
Food perception, Nutrition, Attractiveness, Plate colorAbstract
Small changes in food presentation can affect food choices. The aim of this research is to determine the effect of plate color on food perception. Forty female students over 18 years of age participated in the research. In the research, six plain plates in black, white and red, two of each color, 17 cm in diameter, without a pattern were used. A similar size grilled meatball (30g) and three slices of fried potatoes (30g) were placed in the middle of plates, in the same order and dispersedly placed on the other three plates. Each participant was asked to choose a plate and evaluate in terms of attractiveness, willingness to try, liking of the foods and perception of spice. Visual analog scale (1 worst-9 best food perception) was used. It was determined that the participants mostly (70%) preferred the organized plate. The perception of attractiveness, willingness and liking of the foods on the red plate is significantly higher than on the black plate (p<0,001). There is no significant difference between red, white and black plates in terms of spice perception of foods (p>0,05). As a result of the research; It has been found that the presentation of foods on a red plate increases the desire to try the food, its attractiveness and taste.
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