Study of bun consumer behavior and product development of bun stuffed with braised pork with Chinese herb

Abstract

Aims of this study is value add pieces of pork after trimming from Trang roasted pork process to be bun stuffed with seasoning pork. Study of behavior and consumer demand to bun stuffed with seasoning pork product, product development and consumer acceptance. Samples group contains Trang people in Trang province, numbering 400.Research tools are questionnaires. Statistic used in analyze of data comprised frequency, percentage, mean and standard deviation.

The research resulted found that, most respondents were female, numbering 271, percentage 68. And numbering of male respondents were 129, 32 percent. Most of correspondent were aged 20-29 years old, 42 percent. Behavior and consumer demand to bun stuffed with seasoning pork product resulted show respondents selected to buy bun from minimart, supermarket and mall, percentage were 54 25 and 15 percent respectively. Opportunity to select for buying bun was to consumer by themselves, 42 percent. Characteristics of bun that consumers want a soft bread, 62 percent. Characteristics of pork in bun that consumers want is stuff and stuff must piece more than shredded, 53 percent. The 3 favorite flavors were braised pork, chilli paste and Tom yam respectively. Product development step, produced bun stuffed with braised pork flavor follow survey data, use questionnaire and sensory test for 50 untrained individuals.  The result showed, appearance, and odor scoring were high. The colour, taste, texture sensory attributed, overall acceptance scoring were highest. The acceptance test showed sure decision to buy 50 percent and reasonable price was 12 bath/bun. Physical and chemical quality found that L*, a* และ b* were 56.3, 31.1 and 38.6 respectively. The Hardness (Kgf) 2,958., Springiness 1,788.43, Moisture 42 and Aw 0.93. The researcher has a suggestion that should improving presentation and packaging to create attractiveness and add value to the product.