Color Preference Research Articles

Ready, set, yellow! color preference of Indian free-ranging dogs

Most of the research on color vision related behaviors in dogs has involved training the dogs to perform visual discrimination tasks. We investigated the importance of color to untrained Indian free-ranging dogs (FRDs). Using one-time multi-option choice tests for color preference in 134 adult dogs, we found the dogs to prefer yellow objects over blue or gray ones while there was no preference between blue and gray. We next pitted a yellow object against a gray object that had food. Here, the dogs ignored the food (biscuit or chicken) to approach the yellow object first indicating the color preference to be quite strong. Color preference has previously been investigated in many other animals and has implications for behaviors like mate choice and foraging. Our study provides a new perspective into the ecology of Indian FRDs and might have implications for companion dogs as well, if they too show this preference.

ANALISIS TEH CELUP DARI BIJI PEPAYA VARIETAS CALIFORNIA

Tea bags made from California papaya seeds were developed to utilize papaya seed waste into a functional and economically valuable product. This study aimed to evaluate the sensory and chemical characteristics of the processed food product. The tea bag production process involved washing, drying, grinding, and packaging. Sensory analysis covered color, aroma, taste, aftertaste, and overall preference, while chemical tests included measurements of moisture content, crude fiber, ash content, antioxidant activity, and polyphenol levels. Results showed that a drying temperature of 200°C produced the formulation with the best sensory characteristics. Chemical analysis revealed a moisture content of 1.04%, ash content of 8.72%, crude fiber of 49.07%, total phenols of 0.12%, and antioxidant activity of 48.77%. Although some parameters did not meet the standards of SNI 3753:2014 for black tea bags, this product shows potential as a functional beverage with health benefits. Economic analysis demonstrated that the production of papaya seed tea bags is financially feasible, adding value to papaya seed waste. This product is expected to support food diversification, reduce waste, and offer a natural tea alternative with health benefits

Physicochemical and sensory evaluation of pumpkin-based instant porridge with mocaf and cowpea flour

Functional food is currently a necessity along with the emergence of several degenerative diseases. These degenerative diseases, including coronary heart disease, diabetes, and hypercholesterolemia are the leading causes of death today. This study aims to produce instant porridge mixed with mocaf, pumpkin, and cowpea flour that is preferred by panelists and has the potential as a functional food. Instant porridge mixed with mocaf, pumpkin, and cowpea flour with variations; 1:1:1, 1:2:1, and 1:3:1. The drying temperature variations used were 130oC, 140oC, and150oC. The resulting instant porridge was tested for physical properties including: bulk density, yield, water and oil absorption, water absorption index, and colour. The level of preference was tested based on: colour, aroma, taste, viscosity, and overall preference. The instant porridge most preferred by panelists was analyzed chemically: water content, ash, protein, fat, carbohydrate by different, phenol, beta carotene, and antioxidant activity. Among all the samples tested in this study, the instant porridge that was most preferred by the panelists was the 1:3:1 variation at a drying temperature of 130oC, and has the potential to serve as a functional food.

PHYSICOCHEMICAL QUALITY ANALYSIS OF ICE CREAM WITH THE ADDITION OF VARIOUS CONCENTRATION OF CHIA SEED (Salvia Hispanica L)

ABSTRACTBackground: Ice cream is a popular semi-frozen dairy product because it has a soft texture and melts quickly in the mouth. However, ice cream has drawbacks because it has high fat and does not contain fiber so that it can trigger obesity. Therefore, it is necessary to add other food ingredients to increase the fiber content, such as chia seeds, which are rich in fiber. Objectives: This research aims to determine the characteristics and proportions of the use of chia seeds on the physical and chemical properties of ice cream. Materials and Methods: Three concentrations of 8, 10, and 12% chia seed were applied to determine the best concentration to produce the most preferred ice cream and the product's physicochemical characteristics and sensory quality. The analyzed parameters were protein content, fat content, crude fiber content, total solids, melting speed, overrun, and viscosity.Results:The water content of the ice cream with different chia seed concentrations is around 64%, fat 11%, and protein 4%. The crude fiber content of the product increased with increasing chia seed concentration. Addition of chia seeds with different concentrations made a real difference in the overrun and melting speed of the ice cream. The higher the chia seed concentration, the higher the overrun and total solids, and the longer the melting speed. Conclusions: Ice cream with a chia seed concentration of 8% is the most preferred regarding color, taste, aroma, texture, and overall preference. However, statistical analysis shows that there are no significant differences in overall acceptance by panelist for all products. Therefore, ice cream with highest chia seed content can be endorsed as healthy food due to its fiber conten.tKeywords: Chia seed; dietary fiber; ice cream

Design Characteristics of Augmentative and Alternative Communication Interfaces for Children With Cortical Visual Impairment: Results From Two Focus Groups With Vision Professionals.

The purpose of the current study was to gain insight on augmentative and alternative communication (AAC) interface designs for children with cortical visual impairment (CVI). Children with CVI frequently require AAC and specific interface supports, and customization may be necessary to support access and use of speech-generating devices. A focus group methodology was selected to gain feedback from vision professionals on helpful AAC features for children with CVI. Participants included eight teachers of the visually impaired and one optometrist. Two virtual 1-hr focus group sessions were conducted and recorded for thematic analysis. Three primary themes and eight subthemes emerged from the transcripts of the focus groups. Themes included characteristics of the AAC interfaces such as background, high contrast, and symbolic representation; characteristics of children with CVI (preferred colors, visual field preference); and the development of AAC interfaces over time. Vision professionals have identified characteristics of AAC interfaces that should be considered when working with children with CVI. Future collaboration with such professionals is needed to further inform the design of current and future AAC technologies to allow speech-language pathologists to meet the unique needs of this population. https://doi.org/10.23641/asha.28279184.

Penyedap Rasa Sere Kedele dengan Penambahan Pediococcus acilactici strain SKS 251 pada Saat Fermentasi Ditinjau dari SNI 01-4273-1996 dan Sifat Sensoris

Sere kedele is a fermented food made from soybeans which is widely available in Gianyar and Klungkung Regencies. The use of food additives (BTP) in food and drinks is often found. One of them is flavoring. The aim of this research is to determine the flavoring of sere kedele with the addition of Pediococcus acilactici strain SKS 251 during fermentation in terms of SNI 01-4273-1996 and sensory properties. In this study, the water content, protein content, glutamic acid content, total microbes, NaCl content, total yeast mold, coliform flavoring of sere kedele were observed in accordance with SNI 01-4273-1996 and sensory properties including color (level of color and preference), aroma , taste (level of pleasantness and liking) and overall acceptability (level of liking). The results of the research showed that sere kedele flavoring had a water content of 4.62%, protein content of 6.75%, NaCl content of 0.74%, glutamic acid of 0.47%, total yeast mold of 8.8x103 CFU/g total microbes 7, 7x104 CFU/g and total coliform <3 APM/g, the average value for the level of clarity and the level of preference for color is 5 and 5.27, the value for aroma is 6, the level of savoriness and the level of preference for taste are 6.20 and 6, 33 and the average value for the level of liking for overall acceptance is 6.40 on a scale of 0 to 10.Further research is needed on the potential of sere kedele as a flavoring in accordance with SNI 01-4273-1996 concerning powdered broth flavorings. Key words: sere kedele, flavoring, SNI 01-4273-1996, sensory properties

The role of light and vision in farmed ungulates and implications for their welfare

Understanding the impact of light on, and how it is perceived by, farm animals is crucial for the design of appropriate, high-welfare housing and management conditions. By considering the animal’s visual needs and adaptive capabilities, future housing and management can allow them to better express their natural behavior. In the past, animal environments have been designed primarily to optimize production output and adjusted to human needs. This emphasis has changed toward a more animal-based focus. However, especially in farmed ungulates, there is still limited knowledge about the impact of light parameters on their physiology, performance, and behavior. This poses the risk of not appropriately assessing the importance of these abilities when the animals interact with their physical environment. Here, we provide an overview of the current state of research on the impact of light parameters on farmed ungulates and their preferences for light settings in the most common farmed ungulate species: pigs, sheep, goats, cattle and horses. We focus on three specific light parameters: photoperiod, illumination, and color. Secondly, we identify gaps of knowledge and emphasize their implications for animal welfare and potential improvement of current animal husbandry environments. There was considerable variation in the number of studies by species and light parameters. A large focus of studies looked at illumination in pigs and color perception in horses. Research on cattle, sheep and goats, seems to be underrepresented in the literature. From a human perspective, we tend to overestimate the importance of color perception and preference, whereas contrast discrimination in combination with illumination intensity and quality seems to be more relevant for ungulate orientation and interaction with their environment. Aside from the importance of other senses and their interaction with vision, we conclude that illumination and photoperiodicity seem to be most relevant for securing the welfare of farm ungulates. These aspects should therefore be given more consideration in indoor housing improvements. Future research emphasis should be given to preference testing studies, as they provide insights into the animals’ motivation for specific light conditions that may further improve their welfare, but also health and performance.

Exploring the association between personality traits and colour saturation preference using machine learning.

Both personality traits and colour saturation are associated with emotion; however, how colour saturation preference interacts with different traits and whether this interaction is modulated by object-colour relations remains unclear. In this study, we examined the impact of object-colour relations on colour saturation preference and the relative importance of each personality trait in predicting this preference. Sixty Chinese college students were recruited and registered based on their preferred colour saturation of an object displayed on a computer screen. Random Forest regression analysis in machine learning was applied to ascertain the relative importance of different traits. The results showed that the preferred colour saturation for different objects ranged from high to low: unreal, natural, and artificial. Random Forest regression analysis indicated that personality traits can accurately predict saturation preferences. Specifically, Openness, Extraversion, and Neuroticism are more crucial than Agreeableness and Conscientiousness for objects, while Agreeableness and Openness are the key traits across the three colour hues. Colour saturation preference is also influenced by object-colour association, with each personality trait playing a unique role in this preference due to its relationship with emotions.

The Characteristics of Tortilla Chips Made from Proportions of White Corn Flour and Tapioca, and NaHCO3 Addition

Tortilla chips are snacks with thin and crispy characteristics made from the main ingredient of corn flour. This study used white corn flour, tapioca flour, and NaHCO3. In this study, white corn flour was used as the main ingredient for making tortilla chips, tapioca flour was used as a binder, and sodium bicarbonate was used to add texture. The purpose of this study was to determine the effect of the proportion of white corn flour: tapioca flour, and the addition of NaHCO3 on the characteristics of tortilla chips and to obtain the best treatment based on good physical, chemical, and organoleptic properties, and preferred by panelists. The design of this study was a Completely Randomized Design (CRD) with two factors, namely the proportion of white corn flour: tapioca flour (90:10, 80:20, 70:30) and the addition of sodium bicarbonate (0.2%, 0.4%, 0.6%). The best treatment was tortilla chips with a proportion of white corn flour: tapioca flour (70:10) with the addition of sodium bicarbonate (0.2%). The treatment resulted in a moisture content of 8.89%, ash content of 6.00%, protein content of 11.02%, lipid content of 4.64%, starch content of 60.40%, amylose content of 12.25%, amylopectin content of 48.15%; and the average organoleptic results showed a color preference score of 3.76 (like); aroma 3.84 (like); taste 4.16 (like); and texture 3.88 (like), total dietary fiber content of 4.71%, and calcium content of 493.85 mg/100g. Contribution to Sustainable Development Goals (SDGs):Goal 2: Zero HungerGoal 3: Good Health and Well-beingGoal 8: Decent Work and Economic GrowthGoal 12: Responsible Consumption and ProductionGoal 17: Partnerships for the Goals

Walking in a self-selected enjoyable colored environment: exploring gender-specific effects and dynamics of affects, perceived exertion, heart rate, and preferred walking speed.

Existing literature suggests that exposure to colored environments can influence psychological, physiological, and behavioral responses. This study examined the effects of experiencing a self-selected enjoyable colored environment, compared to a neutral one, on psychological and physiological responses, as well as preferred walking speed during a 20-min treadmill walk. Eighty participants (40 females) were randomly assigned to either an experimental group (preferred colored environment) or a control group (neutral gray environment). Data were collected at five regular intervals during the treadmill walk. Participants walked significantly slower in the colored environment compared to the neutral one, with this effect more pronounced in females, who significantly reduced their walking speed, while males remained unaffected. The walking task generally decreased depression and confusion levels; females showed a stronger reduction in depression, while males exhibited no significant change. During the task, females revealed significantly higher levels of perceived exertion and heart rate compared to males. A dynamic pattern emerged over time, with increases in perceived exertion, arousal, heart rate, and walking speed, while pleasure levels remained stable. The findings suggest that females are more responsive-psychologically, physiologically, and behaviorally-to both the preferred colored environment and the walking task, demonstrating a greater tendency to derive wellbeing benefits from subtle stimuli. Furthermore, the observed dynamic pattern suggests the view that self-paced walking is intrinsically governed by a pleasure-driven dynamic. These insights offer valuable implications for designing tailored interventions and strategies to promote physical activity through walking. Future research should further explore the role of color preference perception and self-paced walking in enhancing wellbeing, particularly within exercise and rehabilitation contexts.

Enhancing the Trapping of Melon Fruit Fly, Zeugodacus cucurbitae Coquilette through Synergizing the Odour and Visual Cues

The melon fruit fly (Zeugodacus cucurbitae Coquillett) poses a significant threat to cucurbit crops with substantial yield losses and challenging sustainable vegetable production. This study systematically investigated efficient color-based visual cues for attracting melon flies and explored the synergistic effects of these visual cues in conjunction with odour cues. This study was conducted in Agricultural College and Research Institute, TNAU, Madurai during 2024. Our studies included investigations on preferred colour by melon fly through olfactometer & insect cage bioassays in no choice & multiple choice conditions. The additive effect of the preferred colour when combined with the fruit fly attractive odour cue was investigated under field conditions. For both male and female melon fruit flies, yellow colour (RBG coordinates - 255:255:0) consistently emerged as the most efficient visual cue followed by white (255:255:255) and red (255:0:0). Field trials also confirmed the attractiveness of yellow colour as it outperformed other colours. The visual cue, yellow colour and odour cue (synthetic blend of four fruit fly EAG active synthetic compounds in a known ratio) were combined and found to be synergistic as this fusing captured significantly more flies than the either cues alone. These results highlighted the yellow colour as the most attractive visual cue for melon flies and combining effective of visual cues with established odour attractant to greatly enhance the trapping efficiency. This integrated approach offers a promising strategy for the management of melon fly and reduction of reliance on chemical pesticides contributing to more sustainable pest control in cucurbit production. The findings have significant implications for pest management strategies, especially in regions facing melon fly infestations that threaten crop yields and export potential.

Color Quality Versus Energy Efficiency: A Dual Perspective on LED Retrofits in Healthcare Examination Rooms

Selecting LED retrofits for examination rooms in healthcare buildings involves setting the right balance between lighting quality and energy efficiency. In the case of LEDs incorporated in luminaires used in medical examination rooms, it is essential to consider not only the correlated color temperature (CCT) and color rendering index (CRI Ra) in compliance with the lighting standards, but also the cyanosis observation index (COI) that meets the more demanding regulations of certain countries. In this work, the Color Preference Criteria (CPC) method is used to select LED retrofits for this application. The LEDs classified as P1 according to the CPC method were found to meet the required COI level.

Dampak Suhu Pengeringan terhadap Karakteristik Tepung Labu Kuning (Cucurbita Moschata Durch) yang dihasilkan

Yellow pumpkin (Cucurbita moschata D) is a type of fruit with a huge volume and high water content, its shelf life is short. therefore it needs to be processed into a product that is more durable and practical, for example into flour. Pumpkin flour is processed by drying it and then grinding it so that flour can be produced with a typical yellow pumpkin color, through pre-treatment by blanching. The goal of this study is to determine the ideal drying temperature for producing pumpkin flour with the finest qualities. The research method used was an experimental method with a Randomized Group Design (RAK). The drying temperature treatment consisted of 50°C, 60°C, 70°C, 80°C, 90°C, each repeated 5 times. Analysis of the characteristics of flour in this study included water content, beta-carotene content, yield and organoleptic tests on color, taste, aroma and texture. The research results showed that a drying temperature of 70°C produced the best characteristics of pumpkin flour. This determination was based on a water content of 14.20%, yield of 21.8%, and beta-carotene of 221.00 ppm. Meanwhile, a drying temperature of 50°C produces the preferred color, taste and aroma of pumpkin flour.

Emotional State as a Key Driver of Public Preferences for Flower Color

Flowers, as integral elements of urban landscapes, are critical not only for aesthetic purposes but also for fostering human–nature interactions in green spaces. However, research on flower color preferences has largely been descriptive, and there is a lack of exploration of potential mechanisms influencing flower color preferences, such as economic and social factors. This study created visual samples through precise color adjustment techniques and introduced the L*, a*, and b* parameters from the CIELAB color system to quantify the flower colors of the survey samples, conducting an online survey with 354 Chinese residents. The complex aesthetic process’s driving factors were unveiled through a comprehensive analysis using a Generalized Additive Model (GAM), a piecewise Structural Equation Model (SEM), and linear regression models. The results show that the public’s flower color preference is primarily related to the a* and b* parameters, which represent color dimensions in the CIELAB color space, and it is not significantly related to L* (lightness). Factors such as age, annual household income level (AI), personal income sources (PI), nature experience, and emotional state (TMD) significantly influence color preferences, with emotional state identified as the most critical factor. Lastly, linear regression models further explain the potential mechanism of the influencing factors. This study proposes a framework to assist urban planners in selecting flower colors that resonate with diverse populations, enhancing both the attractiveness of urban green spaces and their potential to promote pro-environmental behavior. By aligning flower color design with public preferences, this study contributes to sustainable urban planning practices aimed at improving human well-being and fostering deeper connections with nature.

Acquisition of similar properties by filters in the same stream of a multistream convolutional neural network

Functional modular organization is observed in a variety of cortical areas in the brain. In the visual cortex of primates, adjacent neurons often respond to the same visual submodality, such as color or orientation, and have a similar preferred orientation or preferred color. However, it remains unclear why functional modular organization emerges in the cerebral cortex. In the present study, I constructed and trained a multistream convolutional neural network to examine whether filters in the same stream acquire similar properties. Although filters in the same stream were able to develop any structures, they acquired similar degrees of orientation and color selectivity and preferred similar orientations and colors. The deletion of filters in a single stream that had similar degrees of stimulus selectivity resulted in larger decreases in classification accuracy than the deletion of those that did not. By contrast, the deletion of filters in a single stream that shared a preferred stimulus resulted in similar decreases in classification accuracy to the deletion of those that did not. Together, these findings suggest that filters with similar degrees of stimulus selectivity in the same stream are required for optimal task performance of the multistream convolutional neural network, and probably of the brain.

Amphipod size variation and substrate color preferences in coastal habitats: An experimental study in Ujung Genteng, West Java

Amphipod size variation and substrate color preferences in coastal habitats: An experimental study in Ujung Genteng, West Java

Sub-lethal pesticide exposure interferes with honey bee memory of learnt colours.

Neonicotinoid pesticide use has increased around the world despite accumulating evidence of their potential detrimental sub-lethal effects on the behaviour and physiology of bees, and its contribution to the global decline in bee health. Whilst flower colour is considered as one of the most important signals for foraging honey bees (Apis mellifera), the effects of pesticides on colour vision and memory retention in a natural setting remain unknown. We trained free flying honey bee foragers by presenting artificial yellow flower feeder, to an unscented artificial flower patch with 6 different flower colours to investigate if sub-lethal levels of imidacloprid would disrupt the acquired association made between the yellow flower colour from the feeder and food reward. We found that for doses higher than 4% of LD50 value, the foraging honey bees no longer preferentially visited the yellow flowers within the flower patch and instead, we suspect, reverted back to baseline foraging preferences, with a complete loss of the yellow preference. Our honey bee colour vision modelling indicates that discriminating the yellow colour from the rest should have been easy cognitive task. Pesticide exposure also resulted in a significant increase in Lop1, UVop, and Blop, and a decrease in CaMKII and CREB gene expression. Our results suggest that memory loss is the most plausible mechanism to explain the alteration of bee foraging colour preference. Across bees, colour vision is highly conserved and is essential for efficient pollination services. Therefore, our findings have important implications for ecosystem health and agricultural services world-wide.

Consumer preference study for the interface design of traditional Chinese medicine applications using conjoint analysis method

The widespread use of mobile applications (apps) offers a new platform for sustaining traditional culture, yet insufficient focus on interface design has hindered user experience. This paper focuses on traditional Chinese medicine (TCM) apps, examining user preferences for interface design elements and their combinations across four dimensions: visual effects, functional attributes, layout, and interaction modes. Utilizing Conjoint Analysis Method (CAM), this study quantitatively explores user preferences for the combination schemes of 18 orthogonal designs. The study collected 464 users’ data through questionnaires and processed the data using CAM and Multivariate Analysis of Variance (MANOVA). The findings indicate that users have a high demand for theme colors (35.09%), text styles (27.32%), and icon styles (14.78%) in medical consultation apps. For health education apps, users exhibit preferences for text styles (24.95%), theme colors (24.58%), and functional architecture (16.30%). In professional learning apps, the preferred elements are theme colors (24.07%), text styles (18.54%), and icon styles (18.03%). Based on these results, the paper proposes corresponding design strategies for each type of TCM app. This study reveals the characteristics of user preferences for different categories of TCM apps, enriching the theories and methods of interaction design for similar mobile applications. Ultimately, this facilitates the integration of traditional Chinese medicine culture with modern digital technology, promoting the digital and sustainable transmission of traditional culture.

Физико-химические свойства арахисовой пасты с добавлением кокосовой муки и сухого молока

Peanut butter is a popular, versatile food spread globally known for its nutritional value and unique flavor. As consumer preferences evolve, there is an increasing demand for fortified products. Coconut flour and milk powder are potential fortification agents due to their nutritional benefits and compatibility with various food matrices. We explored the effects of incorporating coconut flour and milk powder into peanut butter, analyzing its nutritional composition and sensory qualities. Various combinations (0, 5, 10, and 15% w/w) of coconut flour, milk powder, and their mixture were introduced into peanut butter followed by a thorough physicochemical and sensory analysis. The results showed notable changes in both physical and chemical attributes. Coconut flour and its combination with milk powder increased the moisture content in peanut butter, while milk powder had the opposite effect. The protein content peaked in the peanut butter with 15% coconut flour, while the fat content diminished with higher concentrations of coconut flour and milk powder. Carbohydrate levels in the supplemented samples surpassed those of the control and commercial peanut butters. All the variants exhibited a pseudoplastic flow behavior, with coconut flour and milk powder concentrations affecting viscosity. The textural analysis revealed differences in oil separation, spreadability, and firmness, with 15% coconut flour yielding the highest firmness and oil separation. Noteworthy color changes were evident, particularly with the inclusion of 15% milk powder. Sensory assessments favored the peanut butter with a 15% blend of coconut flour and milk powder, while the color preference leaned towards the 15% milk powder variant. The consumers preferred the peanut butter fortified with a 15% blend of coconut flour and milk powder. Our research can help food manufacturers create healthier, more appealing products that cater to evolving consumer preferences and dietary requirements.

Visual discrimination learning in the Australian stingless bee Tetragonula carbonaria (Hymenoptera: Apidae)

AbstractKarl von Frisch's ground‐breaking research first demonstrated visual learning in the European honey bee (Apis mellifera). The study of Australian native bees and their cognitive abilities, however, is still a relatively new and emerging field. Here we examined visual cognition in the Australian stingless bee, Tetragonula carbonaria. First we tested for any colour preferences in T. carbonaria. Then we set stingless bees with three simple visual discrimination learning tasks using distinct colours (blue or yellow), oriented gratings (horizontal or vertical) and patterns (radial or concentric). In the colour preference task, we found evidence of a weak colour preference, with bees preferring colours blue and purple. In the visual discrimination task, T. carbonaria learned all three tasks in just 10 training trials. Bees learned equally well across the colour, orientation and pattern conditions, suggesting rapid visual learning. Future research should focus on closing knowledge gaps in Australian native bee cognition research, building upon the results of this study and exploring more complex non‐elemental learning.