The Effect of Fatty Acids Profile in Potato and Corn Chips on Consumer Preferences

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dc.authorid, Umit/0000-0002-7092-5899
dc.contributor.authorGaytancioglu, Okan
dc.contributor.authorYilmaz, Fuat
dc.contributor.authorGecgel, Umit
dc.date.accessioned2025-04-06T12:23:40Z
dc.date.available2025-04-06T12:23:40Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe global market for potato and corn chips is rapidly expanding due to the modern fast-paced lifestyle. However, the high fat content, especially saturated fats in these deep-fried snacks, poses significant health risks such as hypertension, coronary heart disease, and diabetes. In this study, fatty acid profiles of commercially available corn and potato chips are analyzed and their impacts on consumer preferences in Turkey is examined. The findings reveal notable differences in the nutritional content between potato and corn chips, with potato chips generally having higher fat and protein content. The survey results indicate that consumer preferences are significantly influenced by age, education level, and occupation. The factor analysis identified three main components affecting purchasing decisions: nutritional value and additives, hygiene and brand quality, and price and affordability. Considering these insights, manufacturers should be encouraged to reformulate their products to meet the increasing demand for healthier options, emphasize food safety standards, and balance product quality with affordability to appeal to a broader range of consumers.
dc.identifier.doi10.3390/foods13203292
dc.identifier.issn2304-8158
dc.identifier.issue20
dc.identifier.pmid39456354
dc.identifier.scopus2-s2.0-85207672480
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods13203292
dc.identifier.urihttps://hdl.handle.net/20.500.11776/17120
dc.identifier.volume13
dc.identifier.wosWOS:001341781400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250406
dc.subjectchips
dc.subjectfatty acid composition
dc.subjectconsumer behavior
dc.subjectfactor analysis
dc.titleThe Effect of Fatty Acids Profile in Potato and Corn Chips on Consumer Preferences
dc.typeArticle

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