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研究生:林呈憲
研究生(外文):Lin, Cheng-Hsien
論文名稱:金針花苞在烘焙產品中的應用與開發
論文名稱(外文):Application and Development of Daylily Flower Buds in Baking Products
指導教授:高馥君高馥君引用關係陳柏蒼陳柏蒼引用關係
指導教授(外文):Kao, Fuh-JuinChen, Po-Tsang
口試委員:林万登
口試委員(外文):Lin,Wan-Teng
口試日期:2017-06-23
學位類別:碩士
校院名稱:銘傳大學
系所名稱:觀光事業學系碩士在職專班
學門:民生學門
學類:觀光休閒學類
論文種類:學術論文
論文出版年:2017
畢業學年度:105
語文別:中文
論文頁數:76
中文關鍵詞:金針花苞馬芬感官品評產品組成產品資訊飲食態度消費者特性
外文關鍵詞:Daylily budMuffinSensory evaluationProduct compositionProduct informationDietary attitudeConsumer characteristics
相關次數:
  • 被引用被引用:1
  • 點閱點閱:351
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  • 下載下載:84
  • 收藏至我的研究室書目清單書目收藏:2
金針花是極具營養價值的食品,含類胡蘿蔔素、多酚類化物與多種生物活性成分,具有抗氧化、抗癌、鎮靜與舒眠等功能。傳統上是以中式烹調法做成料理,現擬將以配料方式,添加於烘焙食品中,拓展其食用範圍與價值。在第一階段的實驗中發現,新鮮金針花苞經汆燙處理後,取代原配料葡萄乾,製做成金針花馬芬,經消費者感官品評實驗證實,其接受度顯著高於司康與餐包。在第二階段的實驗中,仍以產品的感官接受度與一般產品接受度中的各評分項目做依變項,以產品組成 (金針花苞添加比率)、產品資訊(產品組成資訊與金針花健康資訊)、消費者飲食態度(健康重視態度、口慾重視度、機能性食品接受度)、消費者特性(身分、是否餐飲專業、食品知識程度) 作自變項,以重覆量測變異數分析 (Generalized linear model repeated measure; GLM-RM) 探討金針花馬芬的接受度是受哪些自變項所影響,再以T檢驗 (t-test) 及變異數分析(Analysis of variance; ANOVA)了解該變項的影響方式。研究結果發現,金針花馬芬的接受度隨花苞添加比率增加而提高,當達最高添加比率60% (烘焙百分比) 時,接受度也達最高,且購買意願、推薦意願亦是最高,消費者認同該產品是有營養價值與有益健康的。而產品資訊的提供也會增加消費者的接受度、購買意願、推薦意願與營養價值;特別是針對高度接受機能性食品的族群,如社會人士及家人中有罹患慢性疾病的消費者,但是對於學生族群,產品資訊的提供,反而降低其對產品的接受度。另外非餐飲業者與具低程度食品知識的消費者,對金針花馬芬的接受度顯著高於餐飲專業與具高程度食品知識的消費者,原因可能與餐飲專業人士多屬高度口慾重視者,對食物的要求以美味好吃為首要,營養健康次之;另外也因深黯烘焙過程可能對其中機能性成份造成破壞,因而降低其對金針花馬芬的接受度。
Daylilies are used as ornamental plants, medicine, and food, and have been reported to be used in the nursing for depression, inflammation, and promote digestion. Several constituents, such as phenolics, carotenoids, and ascorbic acid had been identified in daylilies. These compounds exhibit a variety of pharmacological activities, including antioxidant, anti-tumor, and anti-depressant effects. Conventionally it is made into a cuisine in Chinese culinary style. In this research, we would like to add it as an ingredient into bakery so as to expand its edible scope and value. In the first session of study, the muffin with blanched daylily buds got the highest sensory acceptability than scone and bun. In the second section, sensory acceptability and common acceptability of daylily-muffin were served as dependent variables while product composition (daylily addition level), product information (daylily addition level and health information about daylily), food-related attitudes (attitude toward healthiness of food, attitude toward taste, attitude toward functional food), consumer characteristics (social status, engaged in catering field or not, level of food knowledge) were dependent variables. By means of GLM-RM to realize which independent variables affected the acceptability of daylily-muffin, then t-test and ANOVA were used to verify how these variables influenced the acceptability. The results showed that the acceptability of daily-muffin increased with the increasing daylily buds addition level. When the maximum add ratio of 60% (baker's percent) was achieved, the acceptability also reached the highest value as well as willingness of purchasing and recommendation were also the highest, and consumers agree this food was nutritious and healthful. Providing the product information also increased daily-muffin acceptability, willingness to purchase and recommend, especially for the consumer who have high acceptability toward functional foods, such as socialite and consumers who have family member suffering from chronic diseases. As for students, providing product information, on the contrary, lowered their acceptability of daylily-muffin. Furthermore, consumers of those non catering-related business and low level of food knowledge have significantly higher acceptability than catering-related professionals and consumers with high level knowledge of food. The cause may be associated with the fact that catering professionals are usually paying more attention to their appetites who take delicacy of food as priority requirement and healthful nutrition been regarded less important. Besides, it may be related to their well understanding about that functional ingredients which may be destroyed during baking process so as to lower their acceptability of daylily-muffin.
中文摘要 i
英文摘要 iii
誌 謝 vi
目 錄 vii
表目錄 ix
圖目錄 xi
第壹章 緒論 1
第一節 研究動機 1
第二節 研究目的 2
第三節 研究問題 3
第四節 研究流程 4
第貳章 文獻探討 5
第一節 金針花苞的應用 5
第二節 糖漬與汆燙的應用 6
第三節 餐包、司康、馬芬產品的添加比例 7
第四節 產品健康資訊提供 8
第五節 消費者飲食態度 9
第六節 消費者特性 11
第七節 消費者接受度 13
第參章 研究方法 14
第一節 研究架構 15
第二節 研究假設 16
第三節 研究方法 17
第四節 問卷設計 17
第五節 資料分析方法 19
第六節 金針花苞烘焙產品製作配方百分比與產品製造流程 20
第七節 預期結果 22
第肆章 資料結果分析 24
第一節 人口統計變項分析 24
第二節 重視健康態度、追求口慾態度與機能性食品接受態度 28
第三節 第一階段最適產品型態與金針花苞前處理篩選結果 30
第四節 產品組成、產品資訊與二者交互作用對金針花馬芬接受度的影響 32
第五節 品評員特性對金針花馬芬接受度的影響 36
第六節 機能性食品重視態度對金針花馬芬接受度的影響 41
第伍章 結論與建議 44
第一節 結論 44
第二節 建議 47
參考文獻 48
附錄一 Blind資訊問卷 54
附錄二 Label資訊問卷 60


表目錄
表2-1-1 新鮮金針花營養成分含量 6
表3-7-1 金針花馬芬,金針花花苞含量20% 20
表3-7-2 金針花司康,金針花花苞含量20% 21
表3-7-3 金針花餐包,金針花花苞含量20% 21
表3-7-4 金針花馬芬,金針花花苞烘焙百分比含量及重量比較表 22
表4-1-1 餐飲與非餐飲領域品評員人口統計變相分析表(n=320) 25
表4-1-2 社會人士與學生品評員人口統計變相分析表(n=320) 26
表4-2-1 GHI、LPI、NPI、UFR、P間相關性分析 28
表4-2-2 三個飲食態度GHI、UFR、FF之間相關性分析 29
表4-2-3 社會人士與學生族群在機能性食品重視度與食品知識程度間之分佈 29
表4-2-4 餐飲相關與非餐飲相關族群在重視口慾態度與食品知識程度間之分佈 30
表4-3-1 不同型態金針花烘焙產品感官接受度比較 31
表4-3-2 不同型態金針花烘焙之一般產品接受度比較 31
表4-3-3 花苞前處理方式對金針花烘焙產品感官接受度影響 31
表4-3-4 花苞前處理方式對金針花烘焙產品一般產品接受度影響 32
表4-4-1 產品組成、產品資訊與二者交互作用對金針花馬芬感官接受度的影響 33
表4-4-2 產品組成、產品資訊與二者交互作用對金針花馬芬一般接受度的影響 33
表4-4-3 產品組成對於金針花馬芬感官接受度的影響 33
表4-4-4 產品組成對於金針花馬芬的一般接受度影響 34
表4-4-5 資訊提供對於金針花馬芬的感官接受度影響分析 34
表4-5-1 食品知識、身分、餐飲專業與家人罹患慢性疾病數,對金針花馬芬感官接受度影響 36
表4-5-2 食品知識、身分、餐飲專業與家人罹患慢性疾病數,對金針花馬芬一般產品接受度影響 36
表4-5-3 品評員食品知識對於金針花馬芬的感官接受度比較 37
表4-5-4 品評員身分對於金針花馬芬的感官接受度比較 37
表4-5-5 品評員身分對於金針花馬芬的一般產品接受度比較 38
表4-5-6 家人是否有慢性疾病對於金針花烘焙食品的感官接受度影響 40
表4-5-7 家人是否有慢性疾病對於金針花烘焙食品的一般接受度影響 41
表4-6-1 機能性食品重視態度對金針花馬芬感官接受度影響 41
表4-6-2 機能性食品重視態度對金針花馬芬一般產品接受度影響 41


圖目錄
圖1-4-1 本研究流程 4
圖3-1-1 第一階段研究架構 15
圖3-1-2 第二階段研究架構 16
圖4-4-1 產品組成與產品資訊對於金針花馬芬的感官接受度影響分析 35
圖4-5-1 產品組成與消費者身分對於消費者是否願意購馬金針花馬芬的影響 38
圖4-5-2 產品資訊提供消費者是否為餐旅專業對於金針花馬芬整體接受度的影響 39
圖4-5-3 產品資訊提供與消費者是否為餐旅專業對於金針花馬芬購買意願的影響 39
圖4-5-4 產品組成與消費者是否為餐旅專業對於消費者認為金針花馬芬是否有益健康的影響 40
圖4-6-1 產品組成與機能性食品重視態度對金針花馬芬整體接受度的影響 42
圖4-6-2 產品資訊與機能性食品重視態度對金針花馬芬整體接受度的影響 42


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