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dc.contributorTony J. Fangen_US
dc.contributor.authorYi-Wei Chenen_US
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dc.description.abstract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。 透過感官品評與統計分析結果顯示,克菲爾飲品整體喜好程度介於「非常不喜歡」到「稍微喜歡」之間,其中紅布朗牛奶克菲爾飲品整體喜歡程度最高,顯著性高於四方牧場牛奶克菲爾飲品;紅布朗豆漿克菲爾喜歡程度極低達到消費者難以接受。消費者評估克菲爾感官特性感受結果顯示紅布朗牛奶克菲爾飲品具有甜香氣、乳清香氣、奶香氣、甜味適中、牛奶味、乳酸味、清爽感、滑順感、平滑感、甜餘味與乳香餘味;四方牧場牛奶克菲爾飲品具有布丁狀、亮澤感、酒香氣、酒釀味、啤酒味、強酸味、醋酸味、氣泡感、刺激感及酒餘味等特性,而豆漿基質的克菲爾具有乳黃色、暗色感、不均勻感、豆臭香氣味道及其餘味、黃豆香氣味道及其餘味。 消費者整體上喜歡克菲爾中具有乳白色、亮澤感、流動固體狀、弱或剛好之香氣、奶香、乳清香氣、甜香氣、弱或剛剛好之甜味及酸味、乳酸味、牛奶味、滑順感、平滑感、順口感、乳脂感、清爽感、甜餘味、酸餘味、乳香餘味等特性,不喜歡具有乳黃色、暗色感、不均勻感、黃豆與豆臭之香氣味道及其餘味、強酸味、不良味、刺激感等。消費者感受到紅布朗牛奶克菲爾具有愉悅的、健康的、輕盈的、天然感、無添加感之感受;四方牧場牛奶克菲爾消費者感受具有酸澀感及微醺感而用豆奶為基質的克菲爾消費者感受到噁心感及不舒服感。 紅布朗牛奶克菲爾飲品可能酵母菌比例低,所以消費者感受不出菲爾菌具應有的感官特性而四方牧場的克菲爾飲品有明顯的酒香氣、啤酒味、釀酒味與酒餘味等克菲爾菌具應有的特性但整體上消費者對於這些感官特性偏向負面的喜好感受而統計上標準差極大,表示消費者喜好呈現兩極化之趨勢。 本研究之實驗結果顯示,以豆漿為基質的克菲爾產品,台灣消費者完全無法接受而以兩種商業菌且牛奶為基質的克菲爾飲品接受度高,可以值得推廣。zh_TW
dc.description.abstractIn 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 uncomfortable. 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 acceptability.en_US
dc.description.tableofcontents目次 壹、前言 1 一、研究背景 1 二、研究目的 1 三、實驗架構 2 貳、文獻回顧 3 一、克菲爾概述 3 二、食品感官品評 4 三、描述分析試驗 5 叁、材料與方法 8 一、克菲爾菌 8 二、市售牛奶及豆漿 8 三、蔗糖 8 四、儀器設備 8 五、克菲爾飲品製備 8 六、消費者測試 9 七.統計分析 10 肆、結果與討論 12 一、感官接受性 12 二、消費者描述分析 17 三、群集分析及其描述分析 27 伍、總結 45 陸、參考文獻 46zh_TW
dc.subjectconsumer testen_US
dc.subjectsensory evaluationen_US
dc.titleSensory characteristics and consumer acceptance of Kefir beverages manufactured with different ingredients using consumer panelen_US
dc.typethesis and dissertationen_US
item.openairetypethesis and dissertation-
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