田口方法設計甘藷戚風蛋糕市場評估

To Evaluate the Marketing of Sweet Potato Powder made Chiffon Cake Under Technology

詹益淵(Yi-Yuan Chan) ； 郭孟怡(Meng-I Kuo) ； 黃韶顏(Shau-Yen Huang)

《休憩管理研究》 9卷1期 (2022/07) Pp. 1-20

摘要

台農57號甘藷粉運用田口方法L18表最佳化實驗設計，嚴謹的戚風蛋糕製程與品質控管，標準化數據量測方式，開發甘藷戚風蛋糕，田口方法S/N比望大分析蛋糕烤焙損耗與蛋糕體積配方最佳配方。市場問卷112位受試者品評甘藷戚風蛋糕，分析結果在性別、年齡、職業、教育程度、喜歡甜點程度與購買甜點的意願，資料數據離散平均分配，市調數據可信度佳，消費者品評蛋糕其顏色、味道與口感，對蛋糕品質與購買意願都具有顯著性，甘藷戚風蛋糕具市場行銷價值，田口方法降低業者開發風險與成本，縮短開發上市的時效性，新產品上市能符合消費者需求。

關鍵字

田口方法 ； 戚風蛋糕 ； 甘藷粉

並列摘要

The purpose of this study is to optimize the experimental design for Taiwan sweet potato No. 57 powder using Taguchi's L18 method. This involves a stringent process for making Chiffon cake, ensuring quality control, and evaluating it through a standardized procedure to develop the Sweet Potato Chiffon Cake. Taguchi's method, specifically the S/N ratio, was used to assess the best recipe in terms of cake baking loss and cake volume. We conducted a survey with 112 subjects to test the Sweet Potato Chiffon Cake. To ensure reliable market research data, we analyzed the data based on a randomized selection of subjects' gender, age, job occupation, education, preference for sweetness, and sweetie marketing behaviors. The results showed a significant increase in consumer satisfaction regarding the cake's color, taste, smell, quality, and marketing behavior. We conclude that the Sweet Potato Chiffon Cake has market value when developed under Taguchi's method. This approach can reduce the risk associated with development and budget control, and also ensures timeliness in the development and launch of new products to meet consumer needs.

並列關鍵字

Sweet Potato powder ； Taguchi's method ； Chiffon cake

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