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Publication
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| Title of Article |
Different serving shapes of cooked jasmine rice on a plate affect the consumer's visual preference |
| Date of Acceptance |
28 November 2021 |
| Journal |
| Title of Journal |
Food research |
| Standard |
SCOPUS |
| Institute of Journal |
Rynnye Lyan Resources |
| ISBN/ISSN |
ISSN: 2550-2166 |
| Volume |
5 |
| Issue |
6 |
| Month |
December |
| Year of Publication |
2021 |
| Page |
104-108 |
| Abstract |
This research aimed to investigate how five different serving shapes of cooked jasmine rice (round, square, triangular, flower, and heart shapes) affected visual hedonic preference and consumer perception (n = 100). Cooked rice was placed on a plate without food, the heart, flower, and triangle serving shapes had higher artistic mean scores than the round shape. And cooked rice placed in the shape of a heart on a plate with food had a higher mean score on ‘liking in shape’ than round or square shapes. The findings of this study could be beneficial to food styling, presenting, and catering in the foodservice industry, resulting in increased sales, particularly in restaurants and hotels. Furthermore, for more successful food marketing and advertising, one can use the shapes of a heart as a serving shape for cooked jasmine rice box labels. |
| Keyword |
Serving shapes, Cooked jasmine rice, Visual hedonic preference, Consumer perception |
| Author |
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| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ตีพิมพ์แล้ว |
| Level of Publication |
นานาชาติ |
| citation |
true |
| Part of thesis |
true |
| Attach file |
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| Citation |
0
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Journal Publication
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