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• New and innovative consumer demands and expectations on the Hungarian food market

  485-499

  Mária Töröcsik

  Eszter Pál

  Eszter Jakopánecz

  Views:

  41

  Food and eating have always encompassed more than the simple intake of nutrients; therefore, when thinking about food consumption, we need to examine several groups of influencing factors whose correlations from the aspect of the consumer are described by a complicated matrix. This paper focuses on the selection of signs indicating new and innovative consumer behaviours, and on the megatrends that are the driving forces of transitions and that lead to the consequences of strikingly reconsidered consumer decisions nowadays. The authors stress that there are qualitative and structural changes in food consumption in Hungary, with an increasing quantity of differentiated consumer demands appearing, a few of them influencing our everyday decisions even at
  the concept level. The findings of primary research originated from a personal questionnaire survey consisting of 2001 respondents, in which we also focused on the attitude towards eating and media consumption related to gastronomy.
  This paper is an introduction to the market segments detectable in the present Hungarian population aged 15–74 in the topics concerned. 

• The effect of the supply chain exerting physical stress on the microbiological status of bottled natural mineral water

  189-193

  Renáta Tihanyi-Kovács

  Erika Hanczné Lakatos

  Balázs Ásványi

  Péter Böröcz

  Views:

  176

  Mineral water consumption increased dramatically in the last 30 years. One reason for this change lies in the changing consumer behaviour: consumers are increasingly recognizing the importance of healthy nutrition and appreciate the beneficial nutritional physiological properties of mineral water. Local mineral water harmonizes well with imported waters. Bottled mineral water may travel several hundred kilometres until it reaches consumers. In the present study, the dynamic mechanical vibration caused by transporting on public roads was simulated in laboratory vibration tests then samples were subjected to microbiological examinations in compliance with legislations currently in force. Due to this vibration, the initial microbe count increased by two orders of magnitude, while after terminating the 4-hour mechanical action it decreased gradually. Growing dynamics of microbes constituting the total germ count at 22 °C and 37 °C were almost similar.

• Health factor in food consumption

  125-132

  Krisztián Lőrinczi

  Views:

  72

  Consumer lifestyle and health are relevant factors to understanding consumption preferences. In the last few decades the number of lifestyle diseases has dramatically increased. The main cause for these diseases is the change in lifestyle; including a lack of attention to physical activity and good nutrition. Health and lifestyle are important factors by purchase decision process. In accordance with these, I examine the consumer behaviour toward soft drinks with special regards to healthy lifestyle and the state of health. My examinations can be considered mainly as a
  qualitative research, which can serve as a basis for further analyses and research, however, the conclusions and experience gained from it are worthy of consideration. I differentiated five soft drink categories: ice tea, carbonated soft drinks, fruit juices, mineral waters, sport and energy drinks and studied the consumer behaviour toward them. The study focuses on the consumption of these and the factors influencing their purchase with special regards to lifestyle.

• The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments

  5-8

  Erika Ács

  Lajos Bóna

  Bernadett Langó

  Péter Pepó

  István Petróczi

  Views:

  160

  Triticale is likely used in many countries in human consumption, due to its advantageous agronomical and nutritional properties mostly in blends. The baking quality of blends depends not just on the proportions of the used flours but also on their individual quality what can be influenced by fertilizer treatments.

  22 flour blends were prepared with commercial wheat flour and triticale wholemeal flour in proportions from 0% to 100%. The triticale was treated with different amount of fertilizers (N30P30K30, N60P0K0). Changes of wet gluten contents and extensograph parameters of the blends were determined. The quality of blends significantly depends on the fertilizer treatment of triticale beside the proportions of the flours. When the N60P0K0 treated triticale was used in blends, wet gluten and extensibility values were significantly higher, but in case of resistant to extensions (Rmax) the N30P30K30 treated samples gave higher values. The measured values of wet gluten and extensibility were above the expected values (synergism), while in the case of resistance to extension the expected values were higher than the measured values (antagonism).