ArticleFood science & nutrition2025
Sensory Analysis of Vegan Acibadem Cookie Produced From Aquafaba in Terms of Consumers and Evaluation of Purchase Intention.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Investigation of the Effects of Aquafaba Used Egg Replacers on Pancake Batter and Meringue Foam Rheology and Products Properties.Food science & nutrition · 2026Article
- The Power of Information: How Labeling Alters Young Consumer Acceptance and Purchase Intention of Plant-Based Yogurt Alternatives.Foods (Basel, Switzerland) · 2026Article
- Reconstruction of fat crystal organization by a phytosterol/γ-oryzanol bigel: Linking structural evolution in blended fat systems to dough architecture and cookie quality.Current research in food science · 2026Article
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Authors and funding
2 authors.
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No grant is acknowledged in the PubMed record.
Abstract
In this study, a standard recipe for the vegan version of acibadem cookies, one of the important desserts in Turkish cuisine, was created. Within the scope of this study, the impact of sensory attributes on purchase intention was examined through the willingness to pay premium price. While investigating the effects of sensory attributes on purchase intention, it was also explored whether demographic factors such as income perception and dietary style revealed significant differences. The vegan product developed as part of the research contains no animal products and includes chickpea cooking water, known as aquafaba. Thus, the product was developed in accordance with the zero-waste principle and made suitable for all dietary styles. The primary aim here was to develop an environmentally friendly product that also provides sensory satisfaction suitable for all dietary preferences. For this purpose, sensory analysis was conducted with 40 vegan, 40 vegetarian, and 40 omnivore participants. According to the research data, the overall appreciation for the developed product was rated as "good," with scores of 4 and above across all dietary styles. Vegans showed the highest purchase intention among the dietary groups, followed by vegetarians. Regression analysis showed that the overall taste of the product significantly influenced purchase intention. It was found that if the sensory attributes of a developed vegan food product are liked, there is a willingness to pay a premium price across all dietary styles. The results show that if a product with a certain sensory competence is produced, regardless of the dietary style it caters to, it can achieve a high purchase intention. This outcome is thought to provide insights for companies producing vegan products on how they can appeal to a broader market.
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