| Summary: | 碩士 === 東方設計學院 === 文化創意設計研究所 === 104 === Taiwan pastry technology and culture, reflecting the social and economic history of Taiwan's various periods, food culture and customs of life. Taiwan's traditional pastry and cake slurries are of fine pastry dessert with cake leather, leather paste, puff pastry with oil skin, respectively, regardless of shape, color and taste are of a different character. Pastry selection of raw materials because of different origin, the climate, the seasons with different characteristics, but also because of different processing methods, will be made of a different color, smell, taste, shape the pastry.
This study used the Kaohsiung No.9 red bean produced in Daliao District, Kaohsiung City, Taiwan to develop a red bean cake. This pastry does not require a mochi filling to present a mouthfeel that differs from traditional cakes with filling made of taro and sugar. The red bean cake is low in sweetness and oil, has a pleasant mouthfeel, and can promote healthy eating.
In-depth interviews were conducted with ten pastry experts and 143 questionnaires were distributed at the 2015 Happiness in Daliao Red Bean Festival. 138 questionnaires were collected, of which, 100 were effective. 25% of the respondents were male and 30% were female; all respondents were familiar with the promotions for Daliao red beans and flowers. The questionnaire included items on the appearance, smell, touch, and taste of the red bean cakes; all items had 63-89% positive ratings.
This study hopes to promote the cultivation of red beans, red bean cakes gift boxes, and the farm tourism industry by focusing on the red beans produced in Daliao District and to provide consumers with pleasurable culinary and visual experiences and increase the economic value of and education regarding Daliao red beans.
|
|---|
