不同加工方法與配方對傳統印尼糯米糕感官特性之影響

Influence of Different Recipes and Processing Methods on the Sensory and Characteristics of Indonesian Glutinous Rice Cake

鄧金蓮(NATHALIA-MARSHELLINA SUBAGYO)

指導教授 ： 劉伯康

中臺科技大學/健康科學院/食品科技研究所/碩士(2017年)

摘要

摘要
印尼傳統的糯米糕 (Klepon) 在印尼是一個最有名的傳統點心，來自於爪哇，是一個內餡包黑糖而外面用椰絲包覆，通常是烹煮過後食用的甜點。他是印尼的一種美食遺產，推展到其他國家將是一項重要的工作。在全球市場擴張的時代，跨文化研究與科學及快速的感官品評評估技術得到了更多的注意，因為研究發現文化因素對食品的接受性和喜好性有顯著性的影響。有別於傳統的描述分析技術，選擇適合項目法(CATA)是一種以消費者品評員進行食品描述分析的快速方法，已被大量使用在評估產品開發和配方的確定及為行銷目的定義消費者有感的關鍵感官特性。本研究的目的是利用9分法和選擇適合分析法評估3個因子所製備的12種糯米糕，包含不同種類的糯米粉(印尼糯米粉，台灣長糯米粉和台灣圓糯米粉), 糯米粉百分比(100％ 和 90％添加了10％湯種米麵團)及不同的烹飪方法(煮和蒸)對產品的感官接受性和物理特性的影響，同時了解印尼和台灣消費者對於感官特性感覺上的差異。
本研究招募了120位印尼當地消費者(60位評估煮及60位評估蒸的樣品)使用傳統品評單，和136位台灣消費者(71位評估煮及65位評估蒸的樣品)於品評小室使用電腦化的品評單，評估消費者的喜歡程度、24種感官屬性、5種感官感覺與購買意圖。樣品提供順序使用拉丁威廉方塊設計。質地分析和顏色範圍使用質地分析儀和色差儀進行分析。
研究結果顯示糯米粉的種類和烹飪方法與糯米粉百分比的交互作用影響了印尼消費者對產品的消費者接受性；台灣消費者對產品的消費者接受性則受到糯米粉的種類、糯米粉百分比與烹飪方法與糯米粉百分比交互作用的影響。台灣消費者的9分法測試的平均值比印尼消費者低，使用Tukey’s HSD，13個印尼糯米糕的消費者接受程度沒有顯著差異(p>0.05)。
選擇適合項目法的結果顯示印尼消費者能夠顯著的區分出樣品的感官特性(p<0.05)，包含甜味、焦糖風味、香蘭味、粘稠性、平滑感、咀嚼性、軟和硬度而台灣消費者可區分出甜味、黑糖風味、椰子風味、層次感、彈性感、多汁感、堅實感、軟和硬度。此外，本研究也發現消費者的購買意圖和喜歡程度並沒有高度的正相關性。對印尼和台灣消費者來說, 湯種米麵團的添加可以增加的柔軟感而且對台灣圓糯米粉所製作的產品之感官特性有很大的改變(p<0.05)，但使用印尼糯米粉的產品改變卻很小。烹飪方法改為蒸也對印尼糯米糕的口感特性產生大變化。
印尼消費者喜歡的感官屬性，有強甜味，甜度(剛剛好)，強椰子味，椰子味(剛剛好)，香蘭風味，家鄉風味，異國情調風味，彈性，平滑感，咀嚼性，堅實感，柔軟性 口覆感而台灣消費者喜歡甜味(剛剛好)，焦糖味，強椰子風味，椰子味(剛剛好)，人工風味，家鄉風味，彈性感，多汁感，柔軟和口覆感。
儀器分析的結果也發現糯米粉的種類對產品的彈性, 內聚性與回復性有顯著性差異(p<0.05)；烹飪方式改變了產品的內聚性，回復性，L和b值；三個因素間的相互作用也影響了內聚性和a值。
總而言之，印尼糯米糕可以在台灣市場上銷售，因為台灣消費者的產品是可以接受的，我們也可以成功地將印尼糯米粉替代台灣或印尼消費者所喜歡的台灣長糯米粉，用湯種法和用蒸熟的方式製作產品。本研究對食品開發和跨文化評估也建立了一個邏輯及科學的模式且非常有價值的利用科學操作去了解印尼和台灣消費者的消費行為和感官感覺。
關鍵字: 感官品評、消費者測試、跨文化研究、糯米糕、選擇適合項目法

關鍵字

糯米糕 ； 跨文化研究 ； 消費者測試 ； 感官品評 ； 選擇適合項目法

並列摘要

ABSTRACT
Klepon, one of popular Indonesian traditional glutinous rice cakes from Indonesia, which is a boiled green-colored product filled with brown sugar and coated the grated coconuts. In the last decade, traditional foods have become increasingly attractive from the globalization of food industry or the viewpoints of dietary culture. A cross-cultural study and the scientific and fast sensory evaluation have significantly gained more attentions because these techniques would effectively help food manufacturers develop the new products which consumers liked or wanted in different countries. The present study was to investigate the sensory and physical characteristics for 6 products, composed of the type of flours (Indonesian glutinous rice flour, Taiwan long glutinous rice flour, and Taiwan round glutinous rice flour), the percentage of flours (100% and 90% with 10% Utane rice dough) and the cooking method (boiling cooking method and steaming cooking method), to understand the differences of the sensory perception and to identify drivers of liking using 9-point hedonic test and CATA questions for Indonesian and Taiwanese consumers.
120 Indonesian in Indonesia and 136 Taiwanese in Taiwan volunteers participated this study and both evaluated the degree of liking, 5 sensory attributes, 4 emotional attributes and purchase willingness using either a paper ballot or computerized ballot. The order of sampling was conducted by the Latin Williams squares design. The texture profile analyzer and chroma meter were used to detect texture profile and the Hunter Lab range.
The result demonstrated that the flour type and the interaction of cooking method and the percentage of flour significantly affect the consumer acceptance for Indonesian consumers but the overall likings of Taiwanese consumers were meaningfully influenced on the flour type, the percentage of flour and the interaction of cooking method and the percentage of flour. The mean value of the 9-point hedonic test is lower for Taiwanese consumers than for Indonesian consumers and there were no significant differences in consumer acceptance among 13 Indonesian glutinous rice cakes using Tukey’s HSD (p>0.05).
CATA showed Indonesian consumers could distinguish the sensory attributes such as sweetness, caramel flavor, pandan flavor, stickiness, smoothness, chewiness, hardness, and softness as well as Taiwanese could determinate sweetness, brown sugar flavor, coconut flavor, complex, springiness, juiciness, firmness, softness, and hardness (p<0.05). In addition, the result also found the purchase willingness could not positively agree with the liking degree. The addition of Utane dough could increase the perception of softness. There are more large changes in sensory characteristics for the product made by Taiwanese round glutinous rice cake with or without Utane dough, instead of Indonesian glutinous flour. Steaming cooking method also could cause a huge change in the textural attributes for Indonesian glutinous rice cakes.
Indonesian consumers would prefer the sensory attributes in the product, such as strong sweetness, sweetness (JAR), strong coconut flavor, coconut flavor (JAR), pandan flavor, taste of home, exotic flavor, springiness, smoothness, chewiness, firmness, softness, mouth coating and complex and Taiwanese consumers would like the characteristics such as sweetness (JAR), caramel flavor, strong coconut flavor, coconut flavor (JAR), artificial flavor, taste of home, springiness, juiciness, softness and mouth coating.
The instrumental analysis indicated that flour type significantly affected the springiness, cohesiveness, and resilience, the cooking method altered the cohesiveness, resilience, L* value and b* value, and the interaction of three factors are related with the cohesiveness and a* value (p<0.05).
In summary, Indonesian glutinous rice cakes could be sold in Taiwan market because the product by Taiwanese consumers are acceptable and we also could replace successfully Indonesian glutinous rice flour to Taiwanese long glutinous rice flour, which Taiwanese or Indonesian consumers liked, to reformulate and cook the product with the steaming method. it is very valuable to scientifically understand the consumer behaviors and sensory perceptions for Indonesian and Taiwanese consumers and also to establish a logical and scientific model in the food product development and cross-cultural evaluation for the global market.
Keyword: sensory evaluation, consumer test, cross-cultural study, glutinous rice cake, check-all-that-apply method

並列關鍵字

glutinous rice cake ； cross-cultural study ； consumer test ； sensory evaluation ； check-all-that-apply method

參考文獻

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