本研究在探討產品資訊與型態、消費者個人特質對兩種豆渣取代量(0%，20%)之烘焙產品接受度的影響。以社經背景與飲食態度迥然不同的銀髮族和大學生為研究對象，通過嗜好性感官品評試驗評估；消費者於產品資訊（健康宣言與豆渣取代量）提供前後對不同豆渣取代量、不同型態（麵包、蛋糕）的烘焙產品在接受度上的差異，並藉由一般線性模型之重覆量測法來分析；產品資訊、產品型態、豆渣取代量，三種單純主效果暨其間交互用對消費者接受度的影響。資訊的提供對產品接受度是具正向效益；特別是銀髮族群在接獲產品資訊後，對20%豆渣取代產品的所有感官接受度皆是顯著提高，但對大學生的影響則不顯著。至於產品型態，兩族群對蛋糕接受度皆顯著高於麵包，且無論有無資訊的提供，20%豆渣取代蛋糕的接受度皆是高於20%豆渣取代麵包。消費者個人特質對產品接受度亦產生影響；相較於大學生，銀髮族對健康的重視度高，且對具有疾病預防功能的機能性產品持有較高的興趣，因此對大豆渣烘焙產品有較高的接受度。20%豆渣的取代會顯著降低大學生對產品外觀的接受度，但對銀髮族則無顯著影響。本研究結果建議；如欲開發大豆渣烘焙食品，蛋糕類產品是可考慮開發的選項，另外產品資訊；如健康效益與成分資訊的提供，則有助於吸引有興趣的消費者，但切不可減損食品應有的感官特質，因為感官吸引力是影響消費者接受度最主要的因素。

The effects of information, type of product, and consumer characteristics were investigated to access older adults’ and college students’ acceptance of bakery products with two levels of okara substitution (0% and 20%). Hedonic and sensory scores were obtained before and after the participants were presented information on the health benefits of okara and its substitution levels. The general linear model-repeated measure (GLM-RM) was used to evaluate the differences in effects related to the information, product type, okara substitution level, and interactions between attributes. Information affected acceptance for both groups, with the older adults being more receptive to the products with 20% okara substitution and the college students being less receptive to those with the same information. Consumer approval of cake was significantly higher than that of bread for both groups, regardless of whether information was provided. In addition, when using 20% okara substitution resulted in the significant decrease in the college students’ acceptance of product appearance, while exerted no significant influence on older adults’ acceptance of both types of products. Background attitudes and sociodemographic characteristics influenced consumer acceptance of both types of products with okara substitution. The older adults showed high levels of health consciousness and interest in products that reduce the risk of disease, resulting in higher acceptance of products with okara substitution. These findings suggest that cake is an option could be considered for the development for okara-containing bakery product. Additionally, providing information on ingredients and health benefits is helpful to increase the product acceptance of consumers. However, because sensory appeal plays a predominant role in consumer product acceptance, any addition of functional ingredients that alter sensory characteristics should be avoided.