Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96014
標題: The evaluation of acceptability and hedonic test on yogurt with husk-contained and husk-free red quinoa
帶殼及去殼紅藜優格之嗜好性測試及評估
作者: Ya-Chen Jhen
陳雅貞
關鍵字: 藜麥
優格
膳食纖維
嗜好評分試驗法
新產品開發
Quinoa
Yogurt
Dietary fiber
Hedonic test
New product development
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摘要: 藜麥(Chenopodium quinoa Willd.) 原產於南美洲的安地斯地區,是和穀物一樣可作為糧食的闊葉型植物,為非禾本科之準穀物,其富含豐富的營養素,因此也有譽有'穀類中的紅寶石'之稱。由於現代人對於健康意識逐漸高漲,而紅藜也被證實具有許多對人體有益的成份,因此本篇欲加入紅藜至優格中,並嘗試開發消費者所喜愛的商品, 此篇首先利用Lactobacillus acidophilus (LA)、Lactobacillus plantarum (LP)、Streptococcusthermophiles、Lactobacillus delbrueckii ssp. Bulgaricus四株菌搭結合全脂牛乳作發酵,再成功製作出凝固型優格後,結合優格與帶殼紅藜、去殼紅藜,並希望能得知人們對於兩種不同樣品之顏色呈現、氣味芬芳、澀味、酸味和整體接受度的差異性。實驗主要以嗜好性評分法的方式蒐集品評分數及結果,並邀請有經驗之品評人員填寫問卷,而人員依照自己的感受,對於不同的樣品、不同的品評項目給予成績,接下來分析各項目成績的數據異同,同時也參考先前的文獻,提出可能的結果分析,而結果顯示,純優格的接受度最高,而帶殼的紅藜優格接受度比去殼的紅藜優格接受度高,紅藜本身具有草腥味,加入優格後反而使的其接受度降低,因此產品方向會以改良帶殼紅藜優格的風味和口感為重,並希望能研發出和純優格相同甚至比純優格接受度更高的紅藜產品,最後希望此篇能提供未來研究及新產品開發的參考資料。
Quinoa (Chenopodium quinoa) is a kind of staple food crop introduced from andes, South America, belonging to broadleaf type, pseudocereal, and can grow into 1-3 meters long. Quinoa also has been praised as 'the ruby among grains', which contained great amount of nutrition and micro-nutrients, such as proteins, carbohydrates, lipids, vitamins, and minerals. (Fig.1). According to recent research, quinoa also have rich quantity of protein and essential amino acid, like: lysine, valine and histidine…. etc., which can provide us sufficient daily nutritional intake. Beside, quinoa also have lots of dietary fiber inflicting good influences on our body function, including: promoting gastrointestinal motility, providing people with satiety, and both functions can decrease people's appetite in order to control someone's eating habit. Given that quinoa has so many advantages, this paper plan to combine quinoa with yogurt, which has become popular in modern time. Research's sample including pure yogurt, yogurt with husk-contained quinoa, and yogurt with husk-removed quinoa, andthere were 60 experienced people invited to join the hedonic test. the comment form focus on four variations, including: appearance, odor, taste, and texture. After gatheringthese forms, the analyst begins and compares each value in order to underst and people's acceptance in quinoa-contained yogurt. At last, provide future research with more information and materials.
URI: http://hdl.handle.net/11455/96014
文章公開時間: 10000-01-01
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