Abstract
Traditional foods are important for the future functional food industry, and they might inspire the development of new products. Hardaliye is a functional beverage obtained from the lactic acid fermentation of dark colored aromatic grapes. The aim of this research is to investigate the perceptions, attitudes, and behaviors of Hardaliye between 300 participants who lived in Istanbul. The names of the developed surveys have been stated as the “Awareness of the Hardaliye”, “the Obstacles to the Consumption of the Hardaliye”, and “the Reasons for the Preference of the Hardaliye”. According to the research results, the awareness level of Hardaliye is low. The age group with the highest recognition of the Hardaliye is 50 and above. The awareness of Hardaliye is higher among participants who consume any functional beverage. In addition, the participants who know that the raw material of Hardaliye is grape, has a high recognition of Hardaliye. It has been revealed that those who have not heard of Hardaliye before, those who do not consume any functional drinks, and those who do not know the raw material of Hardaliye have more obstacles for Hardaliye consumption. It was determined that the participants who heard Hardaliye before, knew the raw material of Hardaliye and consumed any functional drink had higher levels of reasons to prefer Hardaliye. Although there were many research about the functional properties, health benefits, consumers don’t familiar about the this traditional functional beverage.
Abstract
Details
| Primary Language | English |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Food Health and Technology Innovations |
| Authors | |
| Publication Date | September 30, 2022 |
| Published in Issue | Year 2022 Volume: 5 Issue: 10 |
