Color and Its Effect on Dietitians’ Food Choices: Insights from Tomato Juice Evaluation
Agnieszka Bielaszka,
Wiktoria Staśkiewicz-Bartecka,
Agata Kiciak,
Martyna Wieczorek,
Marek Kardas
Affiliations
Agnieszka Bielaszka
Department of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Ul. Jordana 19, 41-808 Zabrze, Poland
Wiktoria Staśkiewicz-Bartecka
Department of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Ul. Jordana 19, 41-808 Zabrze, Poland
Agata Kiciak
Department of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Ul. Jordana 19, 41-808 Zabrze, Poland
Martyna Wieczorek
Department of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Ul. Jordana 19, 41-808 Zabrze, Poland
Marek Kardas
Department of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Ul. Jordana 19, 41-808 Zabrze, Poland
Color plays a significant role in consumer decisions about food products, influencing preferences and choices and eliciting positive or negative associations. This study aimed to investigate the impact of color on dietitian food preferences, using selected tomato juices as an example. This study was conducted in two stages. In the first stage, the color of the tomato juices was evaluated using a Tri-Color SF80 spectrophotometer. In the second stage, the serialization method performed sensory analysis among dietitians. Results showed that dietitians pay special attention to the color of food products. Spectrophotometric analysis indicated that not all tested pairs of juices had color differences noticeable to an inexperienced observer. There was no clear correlation between the specific color parameters and the choices made by dietitians. These findings suggest that while color is an important factor in consumer preferences, it is not the sole determinant, highlighting the complexity of consumer decision-making processes and providing valuable insights for product marketing strategies.
