| 摘要: | 根據經濟部統計處2018年5月至2019年5月的資料顯示，烘焙炊蒸食品製造業年生產價值高達244億新台幣；其中鳳黃酥產品在台灣是非常受歡迎的烘焙伴手禮之一。啤酒花粕為一種含有機能性成分之啤酒釀造副產物，含有豐富的酚類化合物及啤酒花苦味酸(hop bitter acids)等機能性成分，通常做為動物飼料、土壤改良劑或是營養補充劑等，比較少應用在食品。截至目前為止，國內外並無將啤酒花粕應用於鳳黃酥產品之相關文獻報導，本研究將啤酒花粕冷凍乾燥成粉末，分別以0、15、20與25%比例添加於鳳黃酥餡料中，探討不同比例啤酒花粕對鳳黃酥感官品評(Sensory Evaluation)之影響，感官品評部分以60位品評者填寫9分制喜好性/接受性品評問卷，問卷內容包括外觀與色澤、香氣、質地、甜味、風味及整體接受度。受訪者深度訪談部份共邀請四位受訪者深度訪談提供不同啤酒花粕添加比例鳳黃酥成品的感官品評建議。感官品評之成對比較結果顯示: (一)添加0%啤酒花粕鳳黃酥產品在外觀與色澤、香氣、質地、甜味、風味、及整體接受度方面，皆分別顯著高於15、20與25%啤酒花粕鳳黃酥產品 (P<0.05)。(二)15%和20%啤酒花粕鳳黃酥在風味與接受度方面相比，20%顯著高於15%產品(P<0.05)。(三)15%和25 %啤酒花粕鳳黃酥產品在香氣、質地、甜味以及風味方面，25%顯著高於15%產品(P<0.05)。(四) 20%和25%啤酒花粕鳳黃酥產品的感官品評比較結果，25%啤酒花粕鳳黃酥僅在香氣方面，顯著高於20%產品(P<0.05)。以15%、20%與25%啤酒花粕鳳黃酥感官品評之平均數分析結果，25%產品在外觀與色澤、香氣、質地、甜味、風味以及整體接受度上，都高於15與20%產品，因此本研究建議以25%啤酒花粕鳳黃酥作為產品開發之參考。另一方面，高達76.67%的比例品評者願意購買餡料偏苦味的養生啤酒花粕鳳黃酥，不願意購買只佔23.33%。不同年齡屬性對25%啤酒花粕鳳黃酥感官品評之差異性分析則顯示在整體接受度方面，以46-55歲與56-65歲者認同度較高，因此建議可以朝40歲以上消費者為目標客群行銷養生鳳黃酥。
According to data from the Department of Statistics, MOEA from May 2018 to May 2019, the annual productivity of bakery food manufacturing reached NT$24.4 billion. Among those products, pineapple pastry with egg yolk. is a very popular souvenir. Spent hops are a side product of making beer and contain rich functional ingredients inclnding phenolic compounds and hop bitter acids. Those spent hops are usually made into animal feed, a soil improvement agent, or a nutrition supplement, however not so often used to add into food products. No domestic or foreign articles or reports have yet to address the application of spent hops in pineapple pastry with egg yolk. The frozen spent hops are dried into a powder and added into the stuffing of pineapple & yoke pastry with a ratio of 0, 15, 20, and 25% to study the effects of spent hops in different ratios on sensory evaluation. We performed sensory evaluation by having 60 reviewers fill out questionnaires regarding preference/acceptance on a 9-point scale. The content of the questionnaire includes appearance, aroma, texture, sweetness, flavor, and overall acceptance. Four respondents were invited for indepth interviews and provided suggestions for sensory evaluation with different ratios of spent hops added into pineapple pastry with egg yolk. The comparison results of sensory evaluation showed the following: (1) the pineapple pastry with egg yolk. with 0% spent hops scored significantly higher than pineapple pastry with egg yolk. with 15, 20, and 25% spent hops in term of appearance, color, aroma, texture, sweetness, flavor, and overall acceptance (P<0.05). (2) When comparing pineapple pastry with egg yolk. with 15% and 20% spent hops, 20% scored significantly higher than 15% in terms of flavor and acceptance (P<0.05). (3) When comparing pineapple pastry with egg yolk. with 15% and 25% spent hops, 25% scored significantly higher than 15% in terms of aroma, texture, sweetness, and flavor (P<0.05). (4) When comparing pineapple pastry with egg yolk. with 25% spent hops to the others, it only had a higher score in aroma (P<0.05). Regarding the analysis for average score of pineapple pastry with egg yolk. with 15%, 20%, and 25% spent hops, the 25% product scored higher than the 15% and 20% products in terms of appearance and color, aroma, texture, sweetness, and overall acceptance. Therefore, in this study, we suggest using pineapple pastry with egg yolk. with 25% spent hops as a reference for product development. Furthermore, 76.67% reviewers are willing to buy slightly bitter healthy pineapple pastry with egg yolk. with spent hops, while only 23.33% reviewers are unwilling to buy such a product. As for the differential analysis of sensory evaluation made by people of different ages to pineapple pastry with egg yolk. with 25% spent hops, people aged 46-55 and 56-55 have a higher identity in their perspective of overall acceptance. Therefore, we suggest marketing healthy pineapple pastry with egg yolk. to consumers aged over 40. |
