| Summary: | 碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 105 === This research aims to develop featured souvenirs with Nymphoides hydrophylla. Based on a consumer market survey, the related products have not prospered to a variety of kinds in the agricultural market. Nymphoides hydrophylla in Taiwan, as a novel agricultural product, has increased the agricultural value year by year. However, a two-thirds below the sale standard Nymphoides hydrophylla product has been discarded after the harvest. As a consequence, the researcher has explored the multiple applications to the below sale standard Nymphoides hydrophylla for improving farmers' income and benefits. According to the research data from 311 participants, the results are as follows: 78.1% of consumers are most preferred to purchase the products of Nymphoides hydrophylla at room temperature. On one hand, the most favorable kinds of the products at room temperature are biscuits (25.4%), sauce for noodles (20.6%), and rice noodles (19.6%). On the other hand, 37.3% of consumers are willing to spend from $101 to $200 to purchase the products. The researcher has innovated the following self-developed products with Nymphoides hydrophylla at room temperature: Original Flavor of Soda Crackers, Spiced Flavor of Soda Crackers, Sweet Flavor of Biscuits, Heart to Heart Biscuits, and Rice Noodles with Seaweed Sauce. As reported by the consumer preference survey in 9-point hedonic test, the results demonstrate that the average value of overall preference falls to 6.68, 6.46, 7.82, 6.82, and 6.11, which Sweet Flavor of Biscuits is the mostfavorable kind of products. For promoting the development of Nymphoides hydrophylla, both Heart to Heart Biscuits and Seaweed Sauce have been planned to be the sample of the activity for tourism and leisure industry as a model of multi-product development.
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