中藥四物蒟蒻研發與消費接受度探討

Development and Consumer Test of Chinese Medicine Syh-Wuh Konjac Blocks

10.6970/JTUTART.200809.0067

簡思平(Se-Ping Chien)

蒟蒻 ； 中藥 ； 品評 ； 消費接受度 ； Konjac ； Chinese medicine ； Sensory evaluation ； Consumer test

臺南科大學報（生活藝術）

27期（2008 / 09 / 01）

67 - 78

繁體中文

The objective of this study was to investigate the best substitute percentage of Chinese medicine Syh-Wuh soup (including Chinese Angelica, Rehmannia root, Chuanxiong and White peony root) for water in order to develop 3 different flavored Syh-Wuh konjac blocks. Subsequently, sensory evaluation and consumer test were analyzed. The results indicated that konjac flour: water=1:20, 0.25% NaOH, 1% corn starch and 80% replacement of water for Syh-Wuh soup could make good quality of konjac blocks. The sensory scores between 3 different flavored Syh-Wuh konjac blocks did not show significant difference (P＞0.05). Sensory parameters including color, aroma, flavor, chewiness, overall acceptance and purchase willingness were acceptable by consumer panelists. According to the consumer test, the age of 21-40 group showed the higher acceptance for Syh-Wuh konjac block than the age of ＜20 group (P＜0.05). Also, consumers with ”higher interest and buying desire for new food products” showed better acceptance for Syh-Wuh konjac block than the other groups.

The objective of this study was to investigate the best substitute percentage of Chinese medicine Syh-Wuh soup (including Chinese Angelica, Rehmannia root, Chuanxiong and White peony root) for water in order to develop 3 different flavored Syh-Wuh konjac blocks. Subsequently, sensory evaluation and consumer test were analyzed. The results indicated that konjac flour: water=1:20, 0.25% NaOH, 1% corn starch and 80% replacement of water for Syh-Wuh soup could make good quality of konjac blocks. The sensory scores between 3 different flavored Syh-Wuh konjac blocks did not show significant difference (P＞0.05). Sensory parameters including color, aroma, flavor, chewiness, overall acceptance and purchase willingness were acceptable by consumer panelists. According to the consumer test, the age of 21-40 group showed the higher acceptance for Syh-Wuh konjac block than the age of ＜20 group (P＜0.05). Also, consumers with ”higher interest and buying desire for new food products” showed better acceptance for Syh-Wuh konjac block than the other groups.

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