Zaznavanje gostega soka z različno vrednostjo sladkorja

diplomski projekt

Špela Šibal (Author), Damijan Mumel (Mentor)

Abstract

Zaznavanje je proces, s katerim posameznik izbira, organizira in interpretira dražljaje v razumljivo sliko. Sprejememo le tiste dražljaje, ki so nam v tistem trenutku pomembni. Vseeno pa je zaznavanje za človeka zelo pomembno, saj nas varuje in opozori na razne nevarnosti (Mumel, 1999). V diplomske projektu obravnavamo problem, ki je redko obravnavan in se nanaša na področje zaznave okusa gostega soka. Zaznave okusa uvrščamo v področje marketinga, natančneje v področje vedenja odjemalcev. Teoretični del diplomskega projekta smo razdelili v tri večja poglavja. To so zaznavanje, organi, ki zazanavajo in zaznavanje okusa. V prvem poglavju smo predstavili definicijo zaznavanja, razvrstitev zaznavnih obvestil, opisali smo štiri elemente zaznavanja in predstavili senzorični marketing. V drugem poglavju smo obravnavali pet ključnih čutov s katerimi zaznavamo to so vid, sluh, tip, okus in voh. Ker pa se tema diplomskega projetka nanaša na zaznavanje okusa, smo se osredotočili v četrtem poglavju na zaznavanje okusa. V tem poglavju smo se posebej osredotočili na zaznavanje sladkega, saj nas je to zanimalo pri našem eksperimentu. V drugem delu diplomskega projekta pa sledi empirična raziskava, v tem delu smo za metodo raziskovanja uporabili eksperiment. V eksperimentu je sodelovalo 62 študentov Univerze v Mariboru. Z raziskavo smo želeli ugotoviti ali obstajajo razlike v zaznavanju jagodnega gostega soka z različno vsebnostjo sladkorja, v zaznavanju gostote soka, všečnosti okusa in v zaznavanju zdravega soka. Podatke smo analizirali s pomočjo programa IBM SPSS Statistic 22. Rezultati kažejo, da testne osebe zaznajo razliko dodanega sladkorja v soku, saj je bila razlika že opazna pri 10% dodanega sladkorja. Ugotovili smo tudi, da obstajajo statistično pomembne razlike med ocenami zaznavanja pri spremenljivkah vsebnost sladkorja, gostoto sladkorja in všečnost okusa, saj je pomembnost razlik pri vseh treh spremenljvkah manjša od 0,05. Z rezultati t-testa pa smo ugotovili, da obstajajo razlike pri vsebnosti sladkorja, gostoti soka in všečnosti soka. Pri vseh teh spremenljivkah je najvišja vrednost med 20% dodanega in 20% odvzetega sladkorja.

Keywords

vedenje porabnikov;zaznavanje;čutno zaznavanje;okus;sok;sladkor;

Data

Language:	Slovenian
Year of publishing:	2016
Typology:	2.11 - Undergraduate Thesis
Organization:	UM EPF - Faculty of Economics and Business
Publisher:	[Š. Šibal]
UDC:	159.934:658.89
COBISS:	12611868
Views:	906
Downloads:	107
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Perception of juices with different sugar levels
Secondary abstract:	Detection (or perception) is happening all the time, although we are not aware of it, since we accept only those important for us at that moment. The perception of the human body is very important because it protects and warns us on various threats. In diploma project we studied the detection of thick juice with different sugar content. This topic is rarely discussed, and so far there have been insufficient researches on the subject of detection. In addition, we define it in field of marketing, specifically in the area of customer behaviour. The theoretical part of the diploma project was divided into three major chapters. These are: detection, detective organs and perception of taste. In the first chapter, we introduced the definition of detection, the classification of detected notifications, we described four sensing elements and presented sensory marketing. In the second chapter, we discussed five organs which perceive: vision, hearing, touch , taste and smell . However, as the theme of the diploma project refers to the perception of taste, we focused on this issue in the fourth chapter. In this chapter we have a particular focus on the perception of sweet taste, since this is the issue we are most interested in our experiment. In the second part of the diploma project there is an empirical part, where we used the method of research experiment. In this experiment 62 students of the University of Maribor were involved. The aim of the experiment was to determine whether there are differences in the perception of hosting strawberry juice with different sugar content. The results show that the tested people perceived the difference added sugar in the juice, because the difference was already observed at 10% of added sugar. We have also found that there were statistically significant differences between the estimated sensing the variables of the sugar content, the density of the sugar and liking taste, because the significance of differences in all three instance variables is less than 0.05.
Secondary keywords:	perception;taste;strawberry juice;sugar;
URN:	URN:SI:UM:
Type (COBISS):	Diploma project paper
Thesis comment:	Univ. v Mariboru, Ekonomsko-poslovna fak.
Pages:	IV, 27 str., 2 str. pril.
ID:	9170182