Sensory analysis of vegan acibadem cookie produced from Aquafaba in terms of consumers and evaluation of purchasing intention

The research aims to introduce a new product to the increasingly developing vegan market and to develop this product in such a way that everyone will like and want to buy it, regardless of the nutritional style. In this direction, the standard recipe of acibadem cookie, one of the important desserts in Turkish cuisine, has been created. In addition to determining the sensory characteristics of the acibadem cookies produced within the scope of the study, the consumers' purchasing intention is also measured. For this purpose, sensory analysis was performed on a total of 120 people. While the consumers who do not adopt a vegan diet (40) were reached convenience sampling method, only the consumers who follow a vegan (40) or vegetarian (40) diet were reached by criterion sampling method. As a result of the data of the research; the general level of appreciation of the product developed was evaluated as "good" by taking 4 and above in all nutrition styles. Vegans are the group with the highest purchasing intention in terms of eating styles, while vegetarians follow vegans. While women liked the product more than men, they also gave more points to the sensory property of taste. When viewed from the perspective of income perception, it has been found that those whose income perception is bad like the product more compared to those who are good. As a result of the regression analysis, it was determined that the general taste of the product has an impact on the purchase intention. As a result of the sensory analyses of the vegan acibadem cookie developed, it was found that consumers' intentions to buy the developed product are strong, considering that the general liking of the developed acibadem cookie is 4 points and above (good) in all eating styles. Keywords: Vegan, Willingness to Pay Premium Price, Purchase Intention