低升糖指數香蕉饅頭之研製與消費者喜好度調查

國人水果與蔬菜攝取量偏低，可能導致膳食纖維缺乏。本研究採用二砂、二砂+黑糖、黑糖及1%、3%、5%、7%糖濃度研製低升糖指數香蕉饅頭，以提高國人膳食纖維攝取量，並以18～60歲族群對不同條件產品進行消費者品評分析。結果顯示消費者對添加二砂、二砂+黑糖和黑糖及1%、3%、5%、7%不同糖濃度之香蕉饅頭產品外觀並無顯著差異；對於添加不同糖濃度之二砂、二砂+黑糖、黑糖的香蕉饅頭產品喜好度結果顯示，以添加5%糖濃度的黑糖最佳，對不甜和太甜（1%和7%糖濃度）之產品喜好度較差；故建議添加5%黑糖是最適合的。本產品可被18～60歲族群接受（高達72%人願意購買本產品），但卻不願意花較多的金額購買，願意購買金額以13元，15元居多。本結果推測低升糖指數香蕉饅頭在市場上應具有開發潛力的價值。

關鍵字

低升糖指數；香蕉饅頭；消費行為調查

並列摘要

The low intake of fruits and vegetables in the Chinese people may lead to a lack of dietary fiber. The aim of our study was to produce the low-glycemic index products by add banana to the mantou products. In addition, we evaluated the effect of three kinds of sugar such as two sand, two sand + brown sugar, brown sugar and the different concentrations of sugar (1%, 3%, 5%, and 7%) on the acceptance of our products in aged 18~60 years. Results showed that there were no significant difference in appearance of banana mantou products of the three kinds of sugar and the different concentrations of sugar, the concentration of 5% sugar in the brown sugar was the best preference of our products, on the other hand, our results found that the concentration of 1 % sugar (not sweet) or 7% sugar (too sweet) was the poor preference. The consumer behavior survey shows that our product can be accepted by consumers aged 18 to 60 (up to 72% are willing to buy this product), but they are not willing to spend more money to buy it. This result speculates that low-glycemic index banana mantou may have potential for development in the market.

並列關鍵字

low-glycemic index ； banana mantou ； consumer behavior survey

國際替代計量

低升糖指數香蕉饅頭之研製與消費者喜好度調查

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