Consumer behaviour of young generation in slovakia towards cocoa-enriched honey
DOI:
https://doi.org/10.5219/1013Keywords:
honey, cocoa, product testing, questionnaire survey, SlovakiaAbstract
The new trend of healthy lifestyle increases consumers´ attention towards superfoods or functional food. Due to this fact, honey enriched with various healthy foods such as cocoa, cinnamon, ginger or dried fruits has started to appear on the European market. The aim of this research paper was to investigate consumer´s perception and preferences for cocoa-enriched honey. Consumer research was based on questionnaire survey extended by product testing. This survey was conducted in 2018 (February and March) and in total 257 young Slovak consumers between 18 - 30 years participated. Each respondent tested and evaluated sensory attributes of the product (taste, aroma, colour and texture) using a 5-point scale. Statistical analyses included Friedman test, Mann-Whitney U test, Fisher's Exact Test, Pearson Chi-square test and Cramer'V coefficient. Results showed that the cocoa-enriched honey was evaluated as tasty, aromatic, gently, delicious, special, with ideal sweetness and amount of cocoa. All sensory attributes were evaluated positively (2 - good). Females were more interested in the purchase of this product. Moreover, the product would be purchased mostly by respondents who consider it a healthier alternative to commercial chocolate spreads or by those who consider their eating habits healthy. Laboratory tests revealed that the antioxidant activity of the product was higher in comparison to normal honey. In conclusion, the obtained information could be used in product positioning, promotion and designing appropriate marketing strategy.
Downloads
Metrics
References
Ali, F., Ranneh, Y., Ismail, A., Esa, N. M. 2015. Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI-MS/MS and prohibing antioxidant properties. Journal of Food Science and Technology, vol. 52, p. 2103-2111. https://doi.org/10.1007/s13197-013-1187-4 DOI: https://doi.org/10.1007/s13197-013-1187-4
Al-Mamary, M., Al-Meeri, A., Al-Habori, M. 2002. Antioxidant activities and total phenolics of different types of honey. Nutrition Research, vol. 22, no. 9, p. 1041-1047. https://doi.org/10.1016/S0271-5317(02)00406-2 DOI: https://doi.org/10.1016/S0271-5317(02)00406-2
Andres-Lacueva, C., Monagas, M., Khan, N., Izquierdo-Pulido, M., Urpi-Sarda, M., Permanyer, J., Lamuela-Raventos, R. M. 2008. Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process. Journal of Agricultural and Food Chemistry, vol. 58, p. 3111-3117. https://doi.org/10.1021/jf0728754 DOI: https://doi.org/10.1021/jf0728754
Araujo, Q. R. D., Gattward, J. N., Almoosawi, S., Parada Costa Silva, M. G. C., Dantas, P. A. D. S., Araujo Júnior, Q. R. D. 2013. Cocoa and Human Health: From Head to Foot-A Review. Critical Reviews in Food Science and Nutrition, vol. 56, no. 1, p. 1-12. https://doi.org/10.1080/10408398.2012.657921 DOI: https://doi.org/10.1080/10408398.2012.657921
Ayoub, H., Zein, S., Makawi, A., Gadkariem, E., Mohamed, S. 2009. Determination of antioxidant flavonoids in Sudanese honey samples by solid phase extraction and high performance liquid chromatography. European Journal of Chemistry, vol. 6, p . 429-437. https://doi.org/10.1155/2009/382504 DOI: https://doi.org/10.1155/2009/382504
Bauer, D., Pimentel de Abreu, J., Oliviera, H. S. S., Goes-Neto, A., Koblitz, M. G. B., Teodoro, A. J. 2016. Antioxidant activity and cytotoxicity effect of cocoa beans subjected to different processing conditions in human lung carcinoma cells. Oxidative Medicine and Cellular Longevity, vol. 2016. p. 1-11. https://doi.org/10.1155/2016/7428515 DOI: https://doi.org/10.1155/2016/7428515
Bittsánszky, A., Tóth, A. J., Illés, Cs. B., Dunay, A. 2015. Knowledge and Practice in Food Safety Processes: A Case Study on Hungarian School Catering. International Journal of Innovation and Learning, vol. 18, no. 3, p. 380-396. https://doi.org/10.1504/IJIL.2015.071554 DOI: https://doi.org/10.1504/IJIL.2015.071554
Ćetković, G., Čanadanović-Brunet, J., Vulić, J., Djilas, S., Tumbas Šaponjac, V. 2014. Antioxidant and Sensorial Properties of Linden Honey with Dried Apricots. Chemistry & Biodiversity, vol. 11, no. 11, p. 1861-1870. https://doi.org/10.1002/cbdv.201400028 DOI: https://doi.org/10.1002/cbdv.201400028
Farmakopea Polska, 1999. The Polish Farmaceutical Society [online] s.a. [cit.2018-11-25] Available at: http://www.ptfarm.pl/?pid=1&language=en.
Gašic, U., Keckes, S., Dabic, D., Trifkovic, J., Milojkovic-Opsenica, D., Natic, M., Tešic, Z. 2014. Phenolic profile and antioxidant activity of Serbian polyfloral honeys. Food Chemistry, vol. 145, p. 599-607. https://doi.org/10.1016/j.foodchem.2013.08.088 DOI: https://doi.org/10.1016/j.foodchem.2013.08.088
Godočiková, L., Ivanišová, E., Árvay, J., Petrová, J., Kačániová, M. 2016. The comparison of biological activity of chocolates made by different technological procedures. Potravinarstvo, vol. 10, no. 1, p. 316-322. https://doi.org/10.5219/628 DOI: https://doi.org/10.5219/628
Guziy, S., Šedík, P., Horská, E. 2017. Comparative study of honey consumption in Slovakia and Russia. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 472-479. https://doi.org/10.5219/784 DOI: https://doi.org/10.5219/784
Hazuchová, N., Nagyová, Ľ., Stávková, J., Chytil, O., Košičiarová, I. 2018. Attention analysis of honey jar labels using eye-tracking techniques. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 815-823. https://doi.org/10.5219/1005 DOI: https://doi.org/10.5219/1005
Jaafar, K., Haidar, J., Kuraydiyyah, S., Ghaddar, T., Knio, K., Ismail, B., Toufeili, I. 2017. Physicochemical, melissopalynological and antioxidant properties of artisanal honeys from Lebanon. Journal of Food Science and Technology, vol. 54, no. 8, p. 2296-2305. https://doi.org/10.1007/s13197-017-2667-8 DOI: https://doi.org/10.1007/s13197-017-2667-8
Kačániová, M., Horská, E., Haščík, P., Felšöciová, S., 2015. Use of antimicrobial properties of bee products against selected species of microorganisms (Využitie antimikrobiálnych vlastností včelích produktov proti vybraným druhom mikroorganizmov). 1st ed. Nitra, Slovakia : Slovak University of Agriculture in Nitra. 116 p. ISBN 978-80-552-1365-1. (In Slovak)
Kowalski, S., Makarewicz, M. 2017. Functional properties of honey supplemented with bee bread and propolis. Natural Product Research, vol. 31, no. 22, p. 2680-2683, https://doi.org/10.1080/14786419.2017.1286481 DOI: https://doi.org/10.1080/14786419.2017.1286481
Kozelová, D., Matejková, E., Fikselová, M., Dékányová, J. 2014. Analysis of consumer behavior at chocolate purchase. Potravinarstvo, vol. 8, no. 1, p. 62-66, https://doi.org/10.5219/325 DOI: https://doi.org/10.5219/325
Lapčík, L., Lapčíková, B., Žižková, H., Peng, L., Vojteková, V. 2017. Effect of cocoa fat content on wetting and surface energy of chocolate. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, 2017, p. 410-416. https://doi.org/10.5219/732 DOI: https://doi.org/10.5219/732
Lusby, P. E., Coombes, A. L., Wilkinson, J. M. 2005. Bactericidal activity of different honeys against pathogenic bacteria. Archives of Medical Research, vol. 36, no. 5, p. 464-467. https://doi.org/10.1016/j.arcmed.2005.03.038 DOI: https://doi.org/10.1016/j.arcmed.2005.03.038
Özkök, A., D´arcy, B., Sorkun, K. 2010. Total phenolic acid and total flavonoid content of Turkish pine honeydew honey. Journal of ApiProduct and ApiMedical Science, vol. 2, p. 65-71.https://doi.org/10.3896/IBRA.4.02.2.01 DOI: https://doi.org/10.3896/IBRA.4.02.2.01
Pyrzynska, K.; Biesaga, M. 2009. Analysis of phenolic acids and flavonoids in honey. Trends in Analytical Chemistry, vol. 28, no. 79, p. 893-902. https://doi.org/10.1016/j.trac.2009.03.015 DOI: https://doi.org/10.1016/j.trac.2009.03.015
Sánchés-Moreno, C., Larrauri, A., Saura-Calixto, F. 1998. A procedure to measure the antioxidant afficiency of polyphenols. Journal of Science and Food Agriculture, vol. 76, no. 2, p. 270-276. https://doi.org/10.1002/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9 DOI: https://doi.org/10.1002/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9
Singleton, V. L., Rossi, J. A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Agricultural, vol. 16, p. 144-158.
Šedík, P., Kňazovická, V., Horská, E., Kačániová, M. 2018a. Consumer sensory evaluation of honey across age cohorts in Slovakia. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 673-679 https://doi.org/10.5219/938 DOI: https://doi.org/10.5219/938
Šedík, P., Zagula, G., Ivanišová, E., Kňazovická, V., Horská, E., Kačániová, M. 2018b. Nutrition marketing of honey: chemical, microbiological, antioxidant and antimicrobial profile. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 767-774. https://doi.org/10.5219/988 DOI: https://doi.org/10.5219/988
Todorovic, V., Milenkovic, M., Vidovic, B., Todorovic, Z., Sobajic, S. 2017. Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders. Journal of Food Science, vol. 82, no. 4, p. 1020-1027. https://doi.org/10.1111/1750-3841.13672 DOI: https://doi.org/10.1111/1750-3841.13672
Tumbas, V. T., Vulic, J. J., Canadanovic-Brunet, J. M., Ðilas, S. M., Cetkovic, G. S., Stajcic, S., 2012. Antioxidant and sensorial properties of acacia honey supplemented with prunes. Acta Periodica Technologica, vol. 43, p. 293-304. https://doi.org/10.2298/APT1243293T DOI: https://doi.org/10.2298/APT1243293T
Vulić, J., Canadanovic-Brunet, J., Cetkovic, G., Djilas, S., Tumbas Šaponjac, V., Stajcic, S. 2015. Polyfloral, linden and acacia honeys with dried cherries after three months of storage - Antioxidant and sensory evaluation. Acta Periodica Technologica, vol. 46. p. 103-114. https://doi.org/10.2298/APT1546103V DOI: https://doi.org/10.2298/APT1546103V
Wen, Y.Q., Zhang, J., Li, Y., Chen, L., Zhao, W., Zhou, J., Jin, Y. 2017. Characterization of Chinese unifloral honeys based on proline and phenolic content as markers of botanical origin, using multivariate analysis. Molecules, vol. 22, no. 5, p. 2-13. https://doi.org/10.3390/molecules22050735 DOI: https://doi.org/10.3390/molecules22050735
Weston, R. J. 2000. The contribution of catalase and other natural products to the antibacterial activity of honey: a review. Food Chemistry, vol. 71, no. 2, p. 235-239. https://doi.org/10.1016/S0308-8146(00)00162-X DOI: https://doi.org/10.1016/S0308-8146(00)00162-X
Wilczyńska, A., Newerli-Guz, J., Szweda, P. 2017. Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey. Journal of Food Quality, p. 1-7. https://doi.org/10.1155/2017/6963904 DOI: https://doi.org/10.1155/2017/6963904
Willett, W. C. 2002. Balancing life-style and genomic research for disease prevention. Science, vol. 292, p. 695-698. https://doi.org/10.1126/science.1071055 DOI: https://doi.org/10.1126/science.1071055
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
