A Study to Determine Chocolate Brand Business Preference Between Kroger and Nestlé importanceStrengths and limitationsFuture researchSummaryThe current study attempted to determine which commercial brand of chocolate chips, Kroger or Nestle, was preferred. Two hundred and nine participants from Ball State University were included in the study. The experiment was double-blind and counterbalanced. Participants completed a survey, rated each chip on six taste characteristics, rated the importance of taste characteristics, and provided consumption history, frequency, and demographics. Results indicated that participants preferred Nestle over Kroger. Participants identified the taste characteristics of Nestlé and Kroger, namely flavor, aftertaste, and texture, as the most important taste characteristics. Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get an original essay The purpose of the present study is to determine preference between two commercially available brands of chocolate chips. This study will evaluate three main areas to correctly locate preferences. First, the study will establish the consumption history of chocolate chips. Next, it will look at the differences between chocolate chip brands in terms of taste characteristics. And finally, it will examine differences in importance regarding taste characteristics and state hypotheses. Methodology Counterbalancing and double-blind methodologies are strategies to reduce error in empirical research. Using counterbalancing means that all possible permutations of the variables are included. For taste testing, this meant that one group of participants tasted product A before tasting product B, and another group tasted product B before product A. A counterbalance ensures that the initial bias against one or the other product does not affect the rating of the second product. An experiment tested the effectiveness of a computerized study guide in improving academic achievement. Counterbalancing was used in all classes in which the study guides were administered (Flora & Logan, 1996). Goldberg, Lerner, and Tetlock (1999) examined the influence of experimentally triggered anger on attribution of responsibility. Questions were counterbalanced across participants in questionnaires following a video. The order of receipt of the questionnaire and open-ended questions was also counterbalanced across participants. This was done to ensure that respondents were unbiased based on the order in which the questions were asked. Double-blind procedures require that the participant and the research do not know which product is which. The participants and the researcher are also unaware of the identity of Product A and Product B until the end of the research. This procedure prevents preconceived notions about products from affecting research through biases, opinions and past experiences. Agras, Dorian, Kirkley, and Bachman (1987) administered placebo and imipramine hydrochloride to respective groups of participants in the treatment of bulimia. A double-blind procedure prevented the researcher and participants from knowing who was given the active drug or placebo to reduce bias.Another experiment administered olanzapine and a placebo to participants with acute bipolar mania (Tohen et al., 2000). Double blinding was used so that participants and researchers did not know who was in the control and experimental groups. Three previous studies were reviewed to test the taste of chocolate chips; all three used counterbalancing and double-blind methodologies (Burgan & Koch, 2009; Thatcher, 2008; Woroszylo, 2012). All three recruited on a voluntary basis and offer no incentives. These studies investigated the importance of five taste characteristics (flavor, texture, aftertaste, appearance and odor) and measured each type of chocolate chip according to these characteristics. An overall score for each chocolate chip was also recorded. Measurements were made using 5-point Likert scales. Likert scales for taste characteristics varied between studies. Burgan and Koch labeled 1 = disgusting and 5 = delicious, Thatcher labeled 1 = dislike and 5 = excellent, and Woszylo labeled 1 = very bad and 5 = very good. Likert scales of importance of the taste test also varied between studies. Burgan and Koch labeled 1 = unimportant and 5 = important, Thatcher labeled 1 = very low importance and 5 = very high importance, and Woroszylo labeled 1 = unimportant and 5 = important. Variations in the wording of the Likert scale across studies severely limit the effective comparison of their results. Burgan and Koch (2009), Thatcher and Woroszylo (2012) used different wording to measure how often participants consumed chocolate chips. Burgan and Koch reported that most participants sometimes consumed chocolate chips; Thatcher said chocolate chips were the most frequently consumed, and Woroszylo said the most consumption was 1 to 3 times per month. Different frequency measures will limit the ability to compare the results of these studies. All studies followed the same general procedures and had relatively similar sample sizes (Burgan & Koch, 2009; Thatcher, 2008; Woroszylo, 2012). One exception concerned the procedures used by Woroszylo. Thatcher, Burgan, and Koch asked participants to have a glass of lemon-lime soda before and after consuming chocolate chips. Worosyzlo asked participants to drink water before and after consumption and to use a plastic spoon. This difference between water and soda could have influenced the results, as the taste characteristics of water could have affected participants' responses to the taste characteristics of the chocolate chips differently than to the lemon-lime soda. Another important difference between the studies concerned the chocolate chips used. Burgan and Koch compared Hershey to Nestlé, Thatcher compared Hershey to Kroger, and Woroszylo compared Nestlé to Hershey. These differences prevent a direct comparison of the results. Preferences and History of Chocolate Chip Consumption Burgan and Koch (2009) found that Nestlé chocolate chips were preferred over Hershey chocolate chips. Additionally, Burgan and Koch found a significant association between preferred chocolate chips and normally consumed chocolate chips, revealing that those who normally consumed Kraft and Hershey were more likely than chance to normally consume Nestle. Burgan and Koch found the only significant association between ethnicity and chip preference of the three studies, finding that blacks were more likely than chance to prefer Nestlé and thatHispanics were more likely than chance to prefer Hershey. Thatcher (2008) found that participants preferred Hershey over Kroger. There was a significant association between preferred chips and the type of chocolate chips normally consumed: those who preferred Hershey's were more likely than chance to normally consume sweet chocolate chips. Those who preferred Kroger were more likely than chance to normally consume dark chocolate chips. Woroszylo (2012) found that participants preferred Hershey over Nestlé. A significant association between preferred chips and the type of chocolate chips normally consumed, participants who preferred Hershey's were more likely than chance to normally consume dark chocolate chips. These results contradict Thatcher, who found that those who preferred Hershey's were more likely than chance to normally consume sweetened chocolate chips. Taste Characteristics Burgan and Koch (2009) found no significant differences for all six taste characteristics between Hershey and Nestlé. Thatcher (2008) found higher scores for all taste characteristics for Hershey than Kroger. Woroszylo (2012) found that Nestlé was rated significantly higher than Hershey in both overall rating and flavor. This finding contradicts Burgan and Koch who reported no significant differences between Hershey and Nestlé. All the results taken together indicate that Kroger has the least appeal among the three. Significance Ratings Burgan and Koch (2009), Thatcher (2008), and Woroszylo (2012) looked for significant differences between texture, odor, aftertaste, and flavor. Burgan and Koch found that importance ratings differed significantly, except for texture and appearance. Woroszylo reported significant differences between all importance ratings except odor and texture. All three studies indicated that flavor and aftertaste are the most important characteristics, and odor and texture are the least important characteristics. Hypotheses The current study predicts that Nestlé will be the most commonly consumed brand of chocolate chips and that dark chocolate will be the most normally consumed brand. type of chocolate chips consumed. Flavor is the most important taste characteristic, while odor is the least important. The current study predicts that there will be no significant differences between gender, ethnicity, age, taste characteristics, consumption, or type of chocolate chips preferred. MethodParticipants Among the 209 participants, the average age was 23.25 years, 62.2% were female, and the majority of participants were Caucasian. Participants were recruited without inducement using a convenience sample consisting of individuals passing in the hallway of the North Quad building at Ball State University. Awareness of the experiment was gained through flyers and word of mouth. Materials Two types of commercially available chocolate chip brands were compared, Chip A and Chip B. Spoons, bowls and cups were used, and water was used as a palette cleanser. Informed consent describing the ingredients was provided to participants. Comparative investigation with chocolate chips. Participants received a survey assessing taste characteristics (appearance, odor, texture, flavor, aftertaste, and overall rating), the importance of each taste characteristic (appearance, odor, texture, flavor, and aftertaste), and data demographics (age, gender, status). , and race). The investigationalso included familiarity with chocolate chips, the type of brand normally consumed, and which taste of the tested chocolate chip is preferred. The present study measured taste characteristics on a 5-point Likert scale (1 = very unsatisfactory and 5 = very satisfactory). The importance of taste characteristics will also be measured on a 5-point Likert scale (1 = not at all important and 5 = very important). Procedures Data collection took place at tables on the lower level of the North Quad building at Ball State University. As an aside, individuals voluntarily participated in a double-blind counterbalanced taste test and survey. One brand of chocolate chips was labeled A and the other was labeled B. Each participant was given informed consent including a list of ingredients and asked to indicate any existing allergies. Those with odd ID numbers will be assigned chocolate chip A first, followed by chip B. Those with even ID numbers will be counterbalanced by those with odd ID numbers, given the brand of chocolate chips B, then brand of chocolate chips A. After being asked to remove the gum or candy and take a cleansing drink with water, participants then used a plastic spoon to taste the Chip B . Participants were then asked to complete the first section of the survey. Then, participants had another cleansing drink with water, tasted Chip B, completed the rest of the survey, and were thanked for their time. ResultsDescriptive Statistics Participants preferred Nestle (52.46%) over Kroger (42.65) and 4.90% had no preference. More than two-thirds (77.00%) of participants indicated that they normally consume semi-sweet chocolate chips, 13.00% indicated that they normally consume dark chocolate chips, and 7.50% indicated something else. Participants indicated that they normally consume Nestlé (44.61%), followed by Hershey (33.32%), Ghirardelli (7.83%), Others (7.36%), Private Selection (0.99 %), Kraft (0.50%) and Psst (0.50%). Nearly a fifth (18.76%) of participants reported that they rarely or never consumed chocolate chips. Exactly half (50.00%) of participants reported eating chocolate chips 1 to 3 times a month, 21.16% at least once a week, 8.17% 2 to 4 times a week, and 1.92 % 5 times or more per week. Chi-square analysis indicated a significant association between chip preference and gender, c2(2, N = 203) = 7.40, p < .05. Men were more likely than chance to prefer Kroger. Chi-square analysis revealed no significance between normally consumed brand and normally consumed type. Our independent samples t-test indicated that women (M = 4.08, SD = 0.82) placed significantly higher importance on texture than men (M = 3.58, SD = 1.1), t(203) = 3.71, p < 0.001. To review means, standard deviations, and other t-test information for significant gender differences, see Table One. = 3.75, SD = 0.86) t(2.08) = 6.32, p < 0.001. To examine other significant differences, see Table 2. Significance Ratings A repeated measures analysis of variance indicated a significant F ratio, F(4,816) = 164.30, p < .001. All pairwise comparisons were significantly different from each other. For other important differences, see Figure 1. Discussion The purpose of the present study was to determine preference between two types of commercially available chocolate chips. would be the most normally consumed chocolate chip. The second hypothesis was that the flavor..

Essay / A Study to Determine Chocolate Brand Business Preference Between Kroger and Nestlé importanceStrengths and limitationsFuture researchSummaryThe current study attempted to determine which commercial brand of chocolate chips, Kroger or Nestle, was preferred. Two hundred and nine participants from Ball State University were included in the study. The experiment was double-blind and counterbalanced. Participants completed a survey, rated each chip on six taste characteristics, rated the importance of taste characteristics, and provided consumption history, frequency, and demographics. Results indicated that participants preferred Nestle over Kroger. Participants identified the taste characteristics of Nestlé and Kroger, namely flavor, aftertaste, and texture, as the most important taste characteristics. Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get an original essay The purpose of the present study is to determine preference between two commercially available brands of chocolate chips. This study will evaluate three main areas to correctly locate preferences. First, the study will establish the consumption history of chocolate chips. Next, it will look at the differences between chocolate chip brands in terms of taste characteristics. And finally, it will examine differences in importance regarding taste characteristics and state hypotheses. Methodology Counterbalancing and double-blind methodologies are strategies to reduce error in empirical research. Using counterbalancing means that all possible permutations of the variables are included. For taste testing, this meant that one group of participants tasted product A before tasting product B, and another group tasted product B before product A. A counterbalance ensures that the initial bias against one or the other product does not affect the rating of the second product. An experiment tested the effectiveness of a computerized study guide in improving academic achievement. Counterbalancing was used in all classes in which the study guides were administered (Flora & Logan, 1996). Goldberg, Lerner, and Tetlock (1999) examined the influence of experimentally triggered anger on attribution of responsibility. Questions were counterbalanced across participants in questionnaires following a video. The order of receipt of the questionnaire and open-ended questions was also counterbalanced across participants. This was done to ensure that respondents were unbiased based on the order in which the questions were asked. Double-blind procedures require that the participant and the research do not know which product is which. The participants and the researcher are also unaware of the identity of Product A and Product B until the end of the research. This procedure prevents preconceived notions about products from affecting research through biases, opinions and past experiences. Agras, Dorian, Kirkley, and Bachman (1987) administered placebo and imipramine hydrochloride to respective groups of participants in the treatment of bulimia. A double-blind procedure prevented the researcher and participants from knowing who was given the active drug or placebo to reduce bias.Another experiment administered olanzapine and a placebo to participants with acute bipolar mania (Tohen et al., 2000). Double blinding was used so that participants and researchers did not know who was in the control and experimental groups. Three previous studies were reviewed to test the taste of chocolate chips; all three used counterbalancing and double-blind methodologies (Burgan & Koch, 2009; Thatcher, 2008; Woroszylo, 2012). All three recruited on a voluntary basis and offer no incentives. These studies investigated the importance of five taste characteristics (flavor, texture, aftertaste, appearance and odor) and measured each type of chocolate chip according to these characteristics. An overall score for each chocolate chip was also recorded. Measurements were made using 5-point Likert scales. Likert scales for taste characteristics varied between studies. Burgan and Koch labeled 1 = disgusting and 5 = delicious, Thatcher labeled 1 = dislike and 5 = excellent, and Woszylo labeled 1 = very bad and 5 = very good. Likert scales of importance of the taste test also varied between studies. Burgan and Koch labeled 1 = unimportant and 5 = important, Thatcher labeled 1 = very low importance and 5 = very high importance, and Woroszylo labeled 1 = unimportant and 5 = important. Variations in the wording of the Likert scale across studies severely limit the effective comparison of their results. Burgan and Koch (2009), Thatcher and Woroszylo (2012) used different wording to measure how often participants consumed chocolate chips. Burgan and Koch reported that most participants sometimes consumed chocolate chips; Thatcher said chocolate chips were the most frequently consumed, and Woroszylo said the most consumption was 1 to 3 times per month. Different frequency measures will limit the ability to compare the results of these studies. All studies followed the same general procedures and had relatively similar sample sizes (Burgan & Koch, 2009; Thatcher, 2008; Woroszylo, 2012). One exception concerned the procedures used by Woroszylo. Thatcher, Burgan, and Koch asked participants to have a glass of lemon-lime soda before and after consuming chocolate chips. Worosyzlo asked participants to drink water before and after consumption and to use a plastic spoon. This difference between water and soda could have influenced the results, as the taste characteristics of water could have affected participants' responses to the taste characteristics of the chocolate chips differently than to the lemon-lime soda. Another important difference between the studies concerned the chocolate chips used. Burgan and Koch compared Hershey to Nestlé, Thatcher compared Hershey to Kroger, and Woroszylo compared Nestlé to Hershey. These differences prevent a direct comparison of the results. Preferences and History of Chocolate Chip Consumption Burgan and Koch (2009) found that Nestlé chocolate chips were preferred over Hershey chocolate chips. Additionally, Burgan and Koch found a significant association between preferred chocolate chips and normally consumed chocolate chips, revealing that those who normally consumed Kraft and Hershey were more likely than chance to normally consume Nestle. Burgan and Koch found the only significant association between ethnicity and chip preference of the three studies, finding that blacks were more likely than chance to prefer Nestlé and thatHispanics were more likely than chance to prefer Hershey. Thatcher (2008) found that participants preferred Hershey over Kroger. There was a significant association between preferred chips and the type of chocolate chips normally consumed: those who preferred Hershey's were more likely than chance to normally consume sweet chocolate chips. Those who preferred Kroger were more likely than chance to normally consume dark chocolate chips. Woroszylo (2012) found that participants preferred Hershey over Nestlé. A significant association between preferred chips and the type of chocolate chips normally consumed, participants who preferred Hershey's were more likely than chance to normally consume dark chocolate chips. These results contradict Thatcher, who found that those who preferred Hershey's were more likely than chance to normally consume sweetened chocolate chips. Taste Characteristics Burgan and Koch (2009) found no significant differences for all six taste characteristics between Hershey and Nestlé. Thatcher (2008) found higher scores for all taste characteristics for Hershey than Kroger. Woroszylo (2012) found that Nestlé was rated significantly higher than Hershey in both overall rating and flavor. This finding contradicts Burgan and Koch who reported no significant differences between Hershey and Nestlé. All the results taken together indicate that Kroger has the least appeal among the three. Significance Ratings Burgan and Koch (2009), Thatcher (2008), and Woroszylo (2012) looked for significant differences between texture, odor, aftertaste, and flavor. Burgan and Koch found that importance ratings differed significantly, except for texture and appearance. Woroszylo reported significant differences between all importance ratings except odor and texture. All three studies indicated that flavor and aftertaste are the most important characteristics, and odor and texture are the least important characteristics. Hypotheses The current study predicts that Nestlé will be the most commonly consumed brand of chocolate chips and that dark chocolate will be the most normally consumed brand. type of chocolate chips consumed. Flavor is the most important taste characteristic, while odor is the least important. The current study predicts that there will be no significant differences between gender, ethnicity, age, taste characteristics, consumption, or type of chocolate chips preferred. MethodParticipants Among the 209 participants, the average age was 23.25 years, 62.2% were female, and the majority of participants were Caucasian. Participants were recruited without inducement using a convenience sample consisting of individuals passing in the hallway of the North Quad building at Ball State University. Awareness of the experiment was gained through flyers and word of mouth. Materials Two types of commercially available chocolate chip brands were compared, Chip A and Chip B. Spoons, bowls and cups were used, and water was used as a palette cleanser. Informed consent describing the ingredients was provided to participants. Comparative investigation with chocolate chips. Participants received a survey assessing taste characteristics (appearance, odor, texture, flavor, aftertaste, and overall rating), the importance of each taste characteristic (appearance, odor, texture, flavor, and aftertaste), and data demographics (age, gender, status). , and race). The investigationalso included familiarity with chocolate chips, the type of brand normally consumed, and which taste of the tested chocolate chip is preferred. The present study measured taste characteristics on a 5-point Likert scale (1 = very unsatisfactory and 5 = very satisfactory). The importance of taste characteristics will also be measured on a 5-point Likert scale (1 = not at all important and 5 = very important). Procedures Data collection took place at tables on the lower level of the North Quad building at Ball State University. As an aside, individuals voluntarily participated in a double-blind counterbalanced taste test and survey. One brand of chocolate chips was labeled A and the other was labeled B. Each participant was given informed consent including a list of ingredients and asked to indicate any existing allergies. Those with odd ID numbers will be assigned chocolate chip A first, followed by chip B. Those with even ID numbers will be counterbalanced by those with odd ID numbers, given the brand of chocolate chips B, then brand of chocolate chips A. After being asked to remove the gum or candy and take a cleansing drink with water, participants then used a plastic spoon to taste the Chip B . Participants were then asked to complete the first section of the survey. Then, participants had another cleansing drink with water, tasted Chip B, completed the rest of the survey, and were thanked for their time. ResultsDescriptive Statistics Participants preferred Nestle (52.46%) over Kroger (42.65) and 4.90% had no preference. More than two-thirds (77.00%) of participants indicated that they normally consume semi-sweet chocolate chips, 13.00% indicated that they normally consume dark chocolate chips, and 7.50% indicated something else. Participants indicated that they normally consume Nestlé (44.61%), followed by Hershey (33.32%), Ghirardelli (7.83%), Others (7.36%), Private Selection (0.99 %), Kraft (0.50%) and Psst (0.50%). Nearly a fifth (18.76%) of participants reported that they rarely or never consumed chocolate chips. Exactly half (50.00%) of participants reported eating chocolate chips 1 to 3 times a month, 21.16% at least once a week, 8.17% 2 to 4 times a week, and 1.92 % 5 times or more per week. Chi-square analysis indicated a significant association between chip preference and gender, c2(2, N = 203) = 7.40, p < .05. Men were more likely than chance to prefer Kroger. Chi-square analysis revealed no significance between normally consumed brand and normally consumed type. Our independent samples t-test indicated that women (M = 4.08, SD = 0.82) placed significantly higher importance on texture than men (M = 3.58, SD = 1.1), t(203) = 3.71, p < 0.001. To review means, standard deviations, and other t-test information for significant gender differences, see Table One. = 3.75, SD = 0.86) t(2.08) = 6.32, p < 0.001. To examine other significant differences, see Table 2. Significance Ratings A repeated measures analysis of variance indicated a significant F ratio, F(4,816) = 164.30, p < .001. All pairwise comparisons were significantly different from each other. For other important differences, see Figure 1. Discussion The purpose of the present study was to determine preference between two types of commercially available chocolate chips. would be the most normally consumed chocolate chip. The second hypothesis was that the flavor..

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