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標題: 消費者評估克菲爾菌在不同基質所製成飲品之感官特性及接受性
Sensory characteristics and consumer acceptance of Kefir beverages manufactured with different ingredients using consumer panel
作者: 陳一瑋
Yi-Wei Chen
關鍵字: 克菲爾;消費者測試;感官品評;Kefir;consumer test;sensory evaluation
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近年來,國人對身體健康的注重及食品無添加劑的嚮往,對於天然加工之食品的需求度逐漸升高,而克菲爾菌具有促進腸道內的益菌生長、促進腸蠕動等多項促進生理效能之功效,使得克菲爾飲品受到市場關注。克菲爾,是一種原發於高加索的發酵牛奶飲品,克菲爾菌是由乳酸菌及酵母菌組成的複合菌,在室溫的條件下,產生具酸味的,有碳酸氣的,輕微的酒精飲料。本研究以市面上販賣之克菲爾菌為主題,分別以兩種商業克菲爾菌(紅布朗公司及四方牧場之克菲爾菌),植入不同基質(全脂牛奶、低脂牛奶及豆漿)進行消費者接受性風味品評研究。 本研究使用的商業菲爾菌,分別依照標示所建議的配方,植入不同基質以25℃下培養48小時並以透過110位消費者以九分法及選擇適合項目法,評估消費者對於兩組克菲爾菌在不同基質時所產出的樣品之感官特性及接受性。

In recent years, consumers have gradually increased the demand for natural
processed foods depending on giving attention to physical health and desiring the
food without additives. Kefir fermented products have vomited the market attention
because traditionally Kefir bacteria have a lot of physiological functions including
promoting the growth of beneficial bacteria in the intestines and assisting intestinal
peristalsis. Kefir, one of fermented milk drinks, originating from the Caucasus, is a
bacteria compound composed of lactic acid bacteria and yeast. Sensory characteristics
of Kefir drinks, usually incubated at room temperature, traditionally have sourness,
carbonated and slightly alcohol. The objectives of this study are tantamount to explore
consumer acceptance and understanding the liking driver of sensory characteristics for
Kefir drinks manufactured with commercial Kefir bacteria with full-fat and low-fat
milk or soymilk base.
Commercial Kefir bacteria from Red Brown and Professional Ranch were
cultured in different matrices for 48 hours at 25 degrees according to the
recommended formulation of the label. 110 consumers were asked to evaluate the
sensory characteristics of Kefir drink and their acceptance using check-all-that-apply
method and 9-point hedonic test.
The results of sensory evaluation and statistical analysis showed consumer
acceptance of Kefir beverages varied between ' dislike very much' and 'like slightly'.
The product fermented Red Brwon with milk base had the highest degree and is much
higher than that of Professional Ranch. Soymilk base Kefir drink is not acceptable for
consumers. Sensory characteristics of Red Brown Kefir products had sweet aroma,
dairy aroma, milky aroma, sweetness, milky flavor, lactic acid flavor, freshness,
smoothness, sweetness aftertaste and milky flavor aftertaste. Professional Ranch Kefir
products had significant sensory characteristics with pudding shape, brightness, wine
aroma, brewing flavor, beer flavor, strong sourness, acetic acid flavor, bubble sense,
stimulate feeling and alcohol aftertaste. Unacceptable soymilk Kefir had the sensory
characteristics of creamy yellow, dark color, non-uniformity, soy and bean smell and
its aftertaste.
Consumers generally liked Kefir products with creamy white color, brightness,
fluid shape, suitable aroma, milky aroma, dairy aroma, sweet aroma, sweetness,
sourness, lactic acid flavor, milky flavor, smoothness, creaminess, freshness, sweet
aftertaste, sour aftertaste and dairy aftertaste. Consumers disliked the sensory
characteristics such as a creamy yellow color, dark color, non-uniformity, soybean
smell and aftertaste, high sourness, off-flavor and simulate feeling. Consumers feel
Red Brown products are pleasant, healthy, natural, and light and Professional Ranch product has sourness and astringency and tipsy. Soymilk products feel disgusting and
Consumers don't feel the traditional sensory characteristics of alcohol aroma,
beer flavor, brewing flavor for Red Brwon Kefir because of the possibility of low
yeast content. However, these traditional Kefir's sensory characteristics would be a
negative trend for preference and the standard deviation of the evaluation of these
sensory attributes is very high. It means consumer preference is not consistent.
Summary, Kefir product with soymilk base is not acceptable for Taiwan's
consumers but it is a valuable promotion that Kefir product with milk base has a high
Rights: 同意授權瀏覽/列印電子全文服務,2020-08-30起公開。
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