| Summary: | 碩士 === 台南應用科技大學 === 生活服務產業系生活應用科學碩士班 === 105 === ABSTRACT
The granola bar is an instant cereal which is quite popular among bustling people today. This study applied the concept of making Taiwan’s traditional Puffing rice, by using brown rice, adlay and red quinoa, to make a granola bar. We discussed specific volume, grain size of cereal, electron microscopic structure and hardness of brown rice, adlay and red quinoa at different puffing pressures. Moreover, at the optimum puffing pressure, these cereals were made into a granola bar after being mixed with different ratios. We then evaluated and discussed the sensory attributes and consumer acceptance of the product from the taste of a consumer. The experiment result shows that, when brown rice, adlay, and red quinoa were at the puffing pressure of 9kgf/cm2, their specific volume, grain size of cereal, and electron microscopic structure were noticeably better than at other puffing pressures (P<0.05).
At the rehydration ratio of 30%, the puffed cereals had the best maneuverability to make a granola bar. Besides, when brown rice, adlay, and red quinoa were mixed at 1:2:1, overall acceptance, appearance, sweetness, and chewiness, among other evaluation factors, reached a significant difference (P<0.05). The results showed that intention to purchase was not affected positively by consumer background variables, such as gender, age, whether the Taiwanese consumers knew the products, and times or frequencies that consumers eat granola bars. (P<0.05).
In summary, a granola bar made at the optimum conditions - puffing pressure of 9kgf/cm2, at the rehydration ratio of 30%, and at 1:2:1 for brown rice, adlay, and red quinoa - had the highest overall acceptance. The consumers who associate cereal bars with health conscious show greater preference for the granola bar. (P <0.05).
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