創意口味巧克力之開發與感官品評之研究

張瓊嬌 ； 吳峻瑋 ； 邱明聖 ； 姜旻伯 ； 張程淵 ； 華國筌 ； 廖哲緯

《萬能商學學報》 21期 (2016/07) Pp. 87-94

摘要

巧克力是許多人喜愛的甜點，本研究採用蘋果、奇異果及鹹蛋黃做為開發創新巧克力的元素。巧克力屬於燥熱，蘋果和奇異果屬於偏寒性水果，將兩者屬性中和後，味道更為溫和，鹹蛋是使用炒過蛋黃香氣來搭配。研究採用便利抽樣進行問卷調查，透過李克特5點尺度的感官品評量表，了解與分析消費者對創新巧克力的口感、味道、濃度與接受度。研究結果顯示，蘋果濃度滿意度最高(M=3.75)，第二是鹹蛋的接受度(M=3.74)，第三是鹹蛋的口感(M=3.73)。受訪者感官品評整體滿意度，利用平均數差異t檢定進行分析，在5%顯著水準下，鹹蛋巧克力整體滿意度(M=3.71)明顯的高於蘋果巧克力(M=3.62)與奇異果巧克力(M=3.62)，顯示鹹蛋巧克力較受大眾歡迎。

關鍵字

巧克力 ； 蘋果 ； 奇異果 ； 鹹蛋黃 ； 創新

並列摘要

Chocolate is a favorite dessert for many people. The texture of chocolate is hot, apple and Kiwi are classified as cold fruit. When they are respectively mixed with chocolate, the properties are neutralized, taste is milder. The yolk part of salted eggs is fried and mixed with chocolate. This study adopts the apples, Kiwi fruit and salted egg yolk to develope innovative chocolate. This study uses convenience sampling, through Likert 5 point scale sensory evaluation to investigates and analysis the acceptance degrees and love degree for innovative chocolates. This results of sensory evaluation analysis displayed that the highest satisfaction for concentration is apple (M=3.75), followed by the acceptance of salted egg (M=3.74), the texture of salted egg (M=3.73). The results of t test for the overall satisfaction reveal that, at 5% cofidence level, overall satisfaction for salt egg chocolate (M=3.71) , is obviously significantly higher apple chocolate (M=3.62) and Kiwi chocolate (M=3.62), it displays that salt egg innovative chocolate is more favorite for consumers.

並列關鍵字

Chocolate ； salt egg ； sensory evaluation ； innovation