Consumers' perceptions about probiotic food products and their effects on purchase intention: A case study of Eastern Mediterranean Region of Turkey

dc.contributor.authorCelik, Ahmet Duran
dc.date.accessioned2024-09-18T20:25:14Z
dc.date.available2024-09-18T20:25:14Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe aim of this study is examining consumers' preferences and behaviors about probiotic foods (PFs) in Turkey, and analysing the relationships between some factors such as consumer perception, knowl-edge level, income level, and purchase intention. According to the research results, among the PFs, sour milk products such as: cheese, conventional yogurt, and ayran (yogurt drink) were found to be the most frequently consumed probiotics. On the other hand, the consumption level of other common commercial probiotics like probiotic yogurt and supplements were found quite low. It was determined that consumers have a high awareness level of the benefits of PFs and that they consume these products with confidence. According to the analysis results, statistically significant and positive relationships were found between consumers' knowledge level and consumers' perceptions of benefit and necessity. In terms of purchase intention, statistically significant and positive relationships were found between purchase intention and some variables such as: knowledge level, income level, perceptions of benefit and price sensitivity.en_US
dc.description.sponsorshipHatay Mustafa Kemal University-Coordinatorship of Scientific Research Projects [21.GAP.002]en_US
dc.description.sponsorshipThis study was supported by the Hatay Mustafa Kemal University-Coordinatorship of Scientific Research Projects (Project number: 21.GAP.002). I would like to thank the Hatay Mustafa Kemal University for their contribution.en_US
dc.identifier.doi10.30682/nm2304i
dc.identifier.endpage154en_US
dc.identifier.issn1594-5685
dc.identifier.issn2611-1128
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85185937247en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage139en_US
dc.identifier.urihttps://doi.org/10.30682/nm2304i
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10188
dc.identifier.volume22en_US
dc.identifier.wosWOS:001127836400004en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBologna Univ Pressen_US
dc.relation.ispartofNew Mediten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFunctional foodsen_US
dc.subjectProbioticsen_US
dc.subjectConsumeren_US
dc.subjectBehavioren_US
dc.titleConsumers' perceptions about probiotic food products and their effects on purchase intention: A case study of Eastern Mediterranean Region of Turkeyen_US
dc.typeArticleen_US

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