研究結果發現消費者對於三款口味（原味、紅酒、鳳梨）加入到洛神花布朗尼的

研究結果發現消費者對於三款口味（原味、紅酒、鳳梨）加入到洛神花布朗尼的品評項目中，三者皆無顯著性差異，在喜好性分析中，酸度由於百分比都低於70以下，顯示品評者對於酸度不認同，在製作洛神花布朗尼時酸度應再加強。

結果 (英文) 1:

All three studies found that consumers' taste (flavor, red wine, pineapple) was added to Roselle tasting brownies project, all three-no statistical significance, in preference analysis, the acidity because the percentages are less than 70 or less, show for those who do not agree with tasting acidity, acidity should be strengthened further in the production of Roselle brownies.

結果 (英文) 2:

The results of the study found that consumers for three flavors (original taste, red wine, pineapple) to join the Rosaph Brownie product evaluation project, all three have no significant difference, in the preference analysis, acidity due to the percentage of less than 70 below, showing that the product reviewer sylacross of acidity, acidity should be strengthened in the production of Losta Brownie.

結果 (英文) 3:

The results show that there is no significant difference among the three tastes (original taste, red wine, pineapple) added to the evaluation project of luoshenhua brownie. In the preference analysis, the percentage of acidity is less than 70, indicating that the reviewers do not agree with the acidity, so the acidity should be further strengthened when making luoshenhua brownie.