マカロンの色彩構成が大学生の食嗜好性に及ぼす影響

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タイトル別名
  • The Effect of Color Composition of Macaroons on the Food Preferences of University Students
  • マカロン ノ シキサイ コウセイ ガ ダイガクセイ ノ ショクシコウセイ ニ オヨボス エイキョウ

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A macaroon is a popular sweet and is found in a wide variety of colors. This sweet is made with simple ingredients, such as egg whites, sugar, and almond powder. Since these materials are achromatic and hardly effect the colors of the macaroon in the cooking process, it is easy to color the macaroon by adding coloring agents in comparison with other western confectioneries. This study aimed to investigate the effect of macaroon color on the food preferences of university students. The following results were obtained. Color concentration affected food preferences. In contrast to males, females preferred light tones. Natural pigments were preferred to the artificial ones. Brown, red, and orange increased students’ appetites, while blue and black had the opposite effect. The preference for green was different between males and females.

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