膨發穀物棒研發與消費者接受度探討

中文摘要穀物棒(granola bar)是深受忙碌現代人歡迎的即食穀物。本研究應用台灣傳統爆米香之製作概念，以台灣在地糙米、精白薏仁及紅藜等穀物取代國外常見的燕麥製作成穀物棒，探討糙米、精白薏仁、紅藜等穀物在不同膨發壓力下，對比容積、硬度、穀物粒徑及電子顯微構造之影響；且在最佳膨發壓力下，穀物經不同復水率復水壓延後，以不同比例混合後製成穀物棒；應用5分制嗜好性感官品評，探討穀物棒產品感官特性及不同消費者背景變項對產品接受度之差異。實驗結果得知，糙米、精白薏仁、紅藜在膨發壓力9kgf/cm2 時，比容積、硬度、穀物粒徑及顯微構造顯著高於其他膨發壓力(p<0.05)；膨發穀物在復水率30%時，硬度操作性最適合製作組成穀物棒；此外，糙米、精白薏仁、紅藜以1：2：1比例組合成的穀物棒，在外觀、甜度、咀嚼感、硬度及整體接受度各項等品評因子得分皆大於4分，其喜好度顯著高於其他組合比例之穀物棒(p<0.05)，探討消費者背景變項對糙米、精白薏仁、紅藜(1：2：1)穀物棒整體接受度之影響，結果顯示「喜歡穀物棒產品」及「將健康養生與穀物棒串聯在一起」的消費者，對本研究所研發的穀物棒，其喜好度顯著優於其他消費者(p<0.05)；「性別」、「年齡」、「是否知道台灣有穀物棒」、「會在什麼時段吃穀物棒」、「平時吃穀物棒的頻率」等消費者背景變項對產品喜好度則無顯著影響(p>0.05)。整體而言，穀物膨發壓力為9kgf/cm2 時，復水率為30%，糙米、薏仁、紅藜在1：2：1時為最理想的穀物棒製作條件且產品具有較佳接受度；平時就喜歡穀物棒產品及會將健康養生概念與穀物棒連接在一起的消費者，對本研究之產品喜好度較顯著 (p<0.05) 。

關鍵字

穀物棒、膨發、感官品評

並列摘要

ABSTRACT The granola bar is an instant cereal which is quite popular among bustling people today. This study applied the concept of making Taiwan’s traditional Puffing rice, by using brown rice, adlay and red quinoa, to make a granola bar. We discussed specific volume, grain size of cereal, electron microscopic structure and hardness of brown rice, adlay and red quinoa at different puffing pressures. Moreover, at the optimum puffing pressure, these cereals were made into a granola bar after being mixed with different ratios. We then evaluated and discussed the sensory attributes and consumer acceptance of the product from the taste of a consumer. The experiment result shows that, when brown rice, adlay, and red quinoa were at the puffing pressure of 9kgf/cm2, their specific volume, grain size of cereal, and electron microscopic structure were noticeably better than at other puffing pressures (P<0.05). At the rehydration ratio of 30%, the puffed cereals had the best maneuverability to make a granola bar. Besides, when brown rice, adlay, and red quinoa were mixed at 1:2:1, overall acceptance, appearance, sweetness, and chewiness, among other evaluation factors, reached a significant difference (P<0.05). The results showed that intention to purchase was not affected positively by consumer background variables, such as gender, age, whether the Taiwanese consumers knew the products, and times or frequencies that consumers eat granola bars. (P<0.05). In summary, a granola bar made at the optimum conditions - puffing pressure of 9kgf/cm2, at the rehydration ratio of 30%, and at 1:2:1 for brown rice, adlay, and red quinoa - had the highest overall acceptance. The consumers who associate cereal bars with health conscious show greater preference for the granola bar. (P <0.05).