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Tüketicilerin Omega-3 Yağ Asitleri ile Zenginleştirilmiş Fonksiyonel Gıdalara Yönelik Tutum ve Tercihleri

Year 2021, Issue: 25, 485 - 492, 31.08.2021
https://doi.org/10.31590/ejosat.884022

Abstract

Son yıllarda sağlık üzerindeki olumlu etkileri nedeniyle omega-3 yağ asitleri ile zenginleştirilmiş gıdalara ilgi artmaktadır. Doğal omega-3 yağ asidi kaynakları arasında su ürünleri ile ceviz, keten tohumu ve semizotu gibi bitkiler bulunur. Modern diyetlerde omega-3 yağ asitleri yeterince alınmadığından ötürü beslenmeyi iyileştirmek için çeşitli zenginleştirilmiş fonksiyonel gıdalar büyük ölçekte geliştirilmiştir. Yeni gıda teknolojilerinin ortaya çıkmasının ardından aşamalı olarak çeşitli fonksiyonel ürünler üretilmiştir. Bu çalışmada, omega-3 ile zenginleştirilmiş fonksiyonel gıdalara yönelik tüketici tutumu, bilgisi ve tercihleri İstanbul’daki 819 tüketicinin katıldığı bir anket ile değerlendirilmiştir. Araştırma bulgularına göre katılımcıların %72'sinin doğal kaynaklardan omega-3 yağ asitleri tükettiğini, % 17'sinin balık yağı kapsülleri kullandığını ve sadece % 11'inin omega-3 yağ asitleri ile zenginleştirilmiş yiyecekleri tercih ettiği bulunmuştur.

References

  • Cox, D.N., Evans, G., & Lease, H.J. (2008). Australian consumers’ preferences for conventional and novel sources of long chain omega-3 fatty acids: A conjoint study. Food Quality and Preference, 19(3), 306–314. https://doi.org/10.1016/j.foodqual.2007.10.006
  • Cukelj, N., Putnik, P., Novotni, D., Ajredini, S., Voucko, B., & Curic, D. (2016). Market potential of lignans and omega-3 functional cookies. British Food Journal, 118(10), 2420–2433. https://doi.org/10.1108/BFJ-03-2016-0117
  • Erdoğan, B.E., Mol, S., & Coşansu, S. (2011). Factors influencing the consumption of seafood in Istanbul, Turkey. Turkish Journal of Fisheries and Aquatic Sciences, 11, 631–639. https://doi.org/10.4194/1303-2712-v11_4_18
  • Gezginç, Y., & Gök, S. (2016). Adana ili örneği ile tüketicilerin fonksiyonel gıdalara yönelik farkındalığı. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 47(2), 101–106.
  • Hacıoğlu, G., & Kurt, G. (2012). Tüketicilerin fonksiyonel gıdalara yönelik farkındalığı, kabulü ve tutumları: İzmir ili örneği. Business and Economics Research Journal, 3(1), 161-171.
  • Jacobsen, C. (2010). Enrichment of foods with omega-3 fatty acids: a multidisciplinary challenge. Annals of the New York Academy of Sciences, 1190(1), 141–150. https://doi.org/10.1111/j.1749-6632.2009.05263.x
  • Karelakis, C., Zevgitis, P., Galanopoulos, K., & Mattas, K. (2020). Consumer trends and attitudes to functional foods, Journal of International Food & Agribusiness Marketing, 32(3), 266-294. https://doi.org/10.1080/08974438.2019.1599760
  • Lane, K.E., &Derbyshire, E.J. (2018). Omega-3 fatty acids - A review of existing and innovative delivery methods. Critical Reviews in Food Science and Nutrition, 58(1), 62–69. https://doi.org/ 10.1080/10408398.2014.994699
  • Mazza, M., Pomponi, M., Janiri, L., Bria, P., & Mazza, S. (2007). Omega-3 fatty acids and antioxidants in neurological and psychiatric diseases: an overview. Progress in Neuro-Psychopharmacolgy and Biological Psychiatry, 31(1), 12-26. https://doi.org/10.1016/j.pnpbp.2006.07.010
  • Moors, H.M.E., & Donders, R. (2009). Understanding consumer needs and preferences in new product development: the case of functional food innovations. Innovation Studies Utrecht (ISU) working paper series 09-03, Utrecht University, Department of Innovation Studies, revised Feb 2009.
  • Öncebe, S., & Demircan, V. (2019). Tüketicilerin fonksiyonel gıda tüketimini etkileyen faktörler. Akademik Gıda, 17(4), 497–507. https://doi.org/10.24323/akademik-gida.667263
  • Patch, C.S., Tapsell, L.C., & Williams, P.G. (2005). Attitudes and intentions towards purchasing novel foods enriched with omega-3 fatty acids. Journal of Nutrition Education and Behavior, 37(5), 235–241. https://doi.org/10.1016/s1499-4046(06)60277-7
  • Polizer Rocha, Y.J., de Noronha, R.L.F., & Trindade, M.A. (2019). Relations between consumer's concern with own health and their perception about frankfurters with functional ingredients. Meat Science, 155, 91–101. https://doi.org/10.1016/j.meatsci.2019.05.003
  • Saini, R.K., & Keum, Y-S. (2018). Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance - a review. Life Sciences, 203, 255–267. https://doi.org/10.1016/j.lfs.2018.04.049
  • Sevilmiş, G., Olgun, A., & Artukoğlu, M. (2017). Fonksiyonel gıdalarda tüketici kararlarını etkileyen faktörler üzerine bir araştırma: İzmir İli örneği. Ege Üniversitesi Ziraat Fakültesi Dergisi, 54(3), 351-360. https://doi.org/10.20289/zfdergi.388102
  • Siró, I., Kápolna, E., Kápolna, B., & Lugasi, A. (2008). Functional food product development, marketing and consumer acceptance - a review. Appetite, 51(3), 456–467. https://doi.org/10.1016/j.appet.2008.05.060
  • Stanton, A.V., James, K., Brennan, M. M., O'Donovan, F., Buskandar, F., Shortall, K., El-Sayed, T., Kennedy, J., Hayes, H., Fahey, A. G., Pender, N., Thom, S.A.M., Moran, N., Williams DJ, & Dolan, E. (2020). Omega-3 index and blood pressure responses to eating foods naturally enriched with omega-3 polyunsaturated fatty acids: a randomized controlled trial. Scientific Reports, 10(1):15444. https://doi.org/10.1038/s41598-020-71801-5.
  • Stark, K.D., Van Elswyk, M.E., Higgins, R., Weatherford, C.A., Salem, N. (2016). Global survey of the omega-3 fatty acids, docosahexaenoic acid and eicosapentaenoic acid in the blood stream of healthy adults Ken D. Stark a, Progress in Lipid Research. 63 (2016) 132–152. https://doi.org/10.1016/j.plipres.2016.05.001.
  • Swanson, D., Block, R., & Mousa, S.A. (2012). Omega-3 fatty acids EPA and DHA: Health benefits throughout life. Advances in Nutrition, 3(1), 1–7. https://doi.org/ 10.3945/an.111.000893
  • T.C. Sağlık Bakanlığı, Türkiye Beslenme ve Sağlık Araştırması (TBSA), (2019), Tiraj Basım ve Yayın San. Tic. Ltd. Şti., Çankaya, ANKARA.
  • Urala, N., & Lähteenmäki, L. (2007). Consumers changing attitudes towards functional foods. Food Quality and Preference, 18(1), 1–12. https://doi.org/10.1016/j.foodqual.2005.06.007
  • Williams, C.M., & Burdge, G. (2006). Long-chain n−3 PUFA: plant vs. marine sources. Proceedings of the Nutrition Society, 65(1), 42–50. https://doi.org/ 10.1079/pns2005473
  • Yılmaz, A.H. (2020). N-3 HUFA’ca zenginleştirilmiş Artemia ile beslenen Yeşil kaplan karidesi (Penaeus semisulcatus) larvalarının büyüme performansı, Avrupa Bilim ve Teknoloji Dergisi, 20, 30-34. https://doi.org/10.31590/ejosat.776363

Attitudes and Preferences of Consumers Towards Functional Foods Enriched with Omega-3 Fatty Acids

Year 2021, Issue: 25, 485 - 492, 31.08.2021
https://doi.org/10.31590/ejosat.884022

Abstract

In recent years, increasing attention has focused on foods enriched with omega-3 fatty acids due to their positive effects on health.. Natural omega-3 fatty acid sources include aquaculture and plants such as walnut, flaxseed, and purslane. In view of the inadequate intake of omega-3 fatty acids in modern diets, several enriched functional foods have been developed on a large scale to improve nutrition. Several types of functional products have been progressively manufactured following the advent of novel food technologies. In the current study, consumer attitudes, knowledge and preferences of functional foods enriched with omega-3 were assessed in a survey including 819 participants in Istanbul, Turkey. The survey findings revealed that 72% of the participants consumed omega-3 fatty acids from natural sources, 17% used fish oil capsules, and only 11% preferred foods enriched with omega-3 fatty acids.

References

  • Cox, D.N., Evans, G., & Lease, H.J. (2008). Australian consumers’ preferences for conventional and novel sources of long chain omega-3 fatty acids: A conjoint study. Food Quality and Preference, 19(3), 306–314. https://doi.org/10.1016/j.foodqual.2007.10.006
  • Cukelj, N., Putnik, P., Novotni, D., Ajredini, S., Voucko, B., & Curic, D. (2016). Market potential of lignans and omega-3 functional cookies. British Food Journal, 118(10), 2420–2433. https://doi.org/10.1108/BFJ-03-2016-0117
  • Erdoğan, B.E., Mol, S., & Coşansu, S. (2011). Factors influencing the consumption of seafood in Istanbul, Turkey. Turkish Journal of Fisheries and Aquatic Sciences, 11, 631–639. https://doi.org/10.4194/1303-2712-v11_4_18
  • Gezginç, Y., & Gök, S. (2016). Adana ili örneği ile tüketicilerin fonksiyonel gıdalara yönelik farkındalığı. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 47(2), 101–106.
  • Hacıoğlu, G., & Kurt, G. (2012). Tüketicilerin fonksiyonel gıdalara yönelik farkındalığı, kabulü ve tutumları: İzmir ili örneği. Business and Economics Research Journal, 3(1), 161-171.
  • Jacobsen, C. (2010). Enrichment of foods with omega-3 fatty acids: a multidisciplinary challenge. Annals of the New York Academy of Sciences, 1190(1), 141–150. https://doi.org/10.1111/j.1749-6632.2009.05263.x
  • Karelakis, C., Zevgitis, P., Galanopoulos, K., & Mattas, K. (2020). Consumer trends and attitudes to functional foods, Journal of International Food & Agribusiness Marketing, 32(3), 266-294. https://doi.org/10.1080/08974438.2019.1599760
  • Lane, K.E., &Derbyshire, E.J. (2018). Omega-3 fatty acids - A review of existing and innovative delivery methods. Critical Reviews in Food Science and Nutrition, 58(1), 62–69. https://doi.org/ 10.1080/10408398.2014.994699
  • Mazza, M., Pomponi, M., Janiri, L., Bria, P., & Mazza, S. (2007). Omega-3 fatty acids and antioxidants in neurological and psychiatric diseases: an overview. Progress in Neuro-Psychopharmacolgy and Biological Psychiatry, 31(1), 12-26. https://doi.org/10.1016/j.pnpbp.2006.07.010
  • Moors, H.M.E., & Donders, R. (2009). Understanding consumer needs and preferences in new product development: the case of functional food innovations. Innovation Studies Utrecht (ISU) working paper series 09-03, Utrecht University, Department of Innovation Studies, revised Feb 2009.
  • Öncebe, S., & Demircan, V. (2019). Tüketicilerin fonksiyonel gıda tüketimini etkileyen faktörler. Akademik Gıda, 17(4), 497–507. https://doi.org/10.24323/akademik-gida.667263
  • Patch, C.S., Tapsell, L.C., & Williams, P.G. (2005). Attitudes and intentions towards purchasing novel foods enriched with omega-3 fatty acids. Journal of Nutrition Education and Behavior, 37(5), 235–241. https://doi.org/10.1016/s1499-4046(06)60277-7
  • Polizer Rocha, Y.J., de Noronha, R.L.F., & Trindade, M.A. (2019). Relations between consumer's concern with own health and their perception about frankfurters with functional ingredients. Meat Science, 155, 91–101. https://doi.org/10.1016/j.meatsci.2019.05.003
  • Saini, R.K., & Keum, Y-S. (2018). Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance - a review. Life Sciences, 203, 255–267. https://doi.org/10.1016/j.lfs.2018.04.049
  • Sevilmiş, G., Olgun, A., & Artukoğlu, M. (2017). Fonksiyonel gıdalarda tüketici kararlarını etkileyen faktörler üzerine bir araştırma: İzmir İli örneği. Ege Üniversitesi Ziraat Fakültesi Dergisi, 54(3), 351-360. https://doi.org/10.20289/zfdergi.388102
  • Siró, I., Kápolna, E., Kápolna, B., & Lugasi, A. (2008). Functional food product development, marketing and consumer acceptance - a review. Appetite, 51(3), 456–467. https://doi.org/10.1016/j.appet.2008.05.060
  • Stanton, A.V., James, K., Brennan, M. M., O'Donovan, F., Buskandar, F., Shortall, K., El-Sayed, T., Kennedy, J., Hayes, H., Fahey, A. G., Pender, N., Thom, S.A.M., Moran, N., Williams DJ, & Dolan, E. (2020). Omega-3 index and blood pressure responses to eating foods naturally enriched with omega-3 polyunsaturated fatty acids: a randomized controlled trial. Scientific Reports, 10(1):15444. https://doi.org/10.1038/s41598-020-71801-5.
  • Stark, K.D., Van Elswyk, M.E., Higgins, R., Weatherford, C.A., Salem, N. (2016). Global survey of the omega-3 fatty acids, docosahexaenoic acid and eicosapentaenoic acid in the blood stream of healthy adults Ken D. Stark a, Progress in Lipid Research. 63 (2016) 132–152. https://doi.org/10.1016/j.plipres.2016.05.001.
  • Swanson, D., Block, R., & Mousa, S.A. (2012). Omega-3 fatty acids EPA and DHA: Health benefits throughout life. Advances in Nutrition, 3(1), 1–7. https://doi.org/ 10.3945/an.111.000893
  • T.C. Sağlık Bakanlığı, Türkiye Beslenme ve Sağlık Araştırması (TBSA), (2019), Tiraj Basım ve Yayın San. Tic. Ltd. Şti., Çankaya, ANKARA.
  • Urala, N., & Lähteenmäki, L. (2007). Consumers changing attitudes towards functional foods. Food Quality and Preference, 18(1), 1–12. https://doi.org/10.1016/j.foodqual.2005.06.007
  • Williams, C.M., & Burdge, G. (2006). Long-chain n−3 PUFA: plant vs. marine sources. Proceedings of the Nutrition Society, 65(1), 42–50. https://doi.org/ 10.1079/pns2005473
  • Yılmaz, A.H. (2020). N-3 HUFA’ca zenginleştirilmiş Artemia ile beslenen Yeşil kaplan karidesi (Penaeus semisulcatus) larvalarının büyüme performansı, Avrupa Bilim ve Teknoloji Dergisi, 20, 30-34. https://doi.org/10.31590/ejosat.776363
There are 23 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Neşe Şahin Yeşilçubuk 0000-0002-4179-1932

Birsen Demirel 0000-0003-3897-1446

Alev Yüksel Bilsel 0000-0002-3795-9077

Publication Date August 31, 2021
Published in Issue Year 2021 Issue: 25

Cite

APA Şahin Yeşilçubuk, N., Demirel, B., & Yüksel Bilsel, A. (2021). Attitudes and Preferences of Consumers Towards Functional Foods Enriched with Omega-3 Fatty Acids. Avrupa Bilim Ve Teknoloji Dergisi(25), 485-492. https://doi.org/10.31590/ejosat.884022

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