Please use this identifier to cite or link to this item:
標題: The evaluation of acceptability and hedonic test on yogurt with husk-contained and husk-free red quinoa
作者: Ya-Chen Jhen
關鍵字: 藜麥
Dietary fiber
Hedonic test
New product development
引用: 廖啟成(1998)。乳酸菌之分類及應用。食品工業,30,1-10。 廖啟成(2006)。乳酸菌之分類及應用。食品工業發展所,乳酸菌專輯,3-15。 陳慶源、黃崇真、邱雪惠、廖啟成 (2007)。 乳酸菌之保健功效與產品開發。 農業生技產業季刊,11,60-68。 伍筱琪 (2016)。以紅豆和蕎麥製作機能性類優格產品(未出版之碩士論文)。中興大學食品暨應用生物科技學系,台中市。 Abugoch (2009). Quinoa (Chenopodium Quinoa Willd.): Composition, Chemistry, Nutritional, and Functional Properties. Adv Food Nutr Res, 58, 1-31. Ahamed et al. (1998). A Lesser-Known Grain, Chenopodium Quinoa: Review of the Chemical Composition of Its Edible Parts. Food and Nutrition Bulletin, 19(1), 61-70. Alvarez-Jubete et al. (2009). Nutritive Value and Chemical Composition of Pseudocereals as Gluten-Free Ingredients. Int J Food Sci Nutr, 60 Suppl 4, 240-257. Axelsson(2004). Lactic Acid Bacteria Classification and Physiology. Microbiological and Functional Aspects, 3rd Edition, Marcel Dekker, New York, 1-67. Bibel (1982). Sternberg, Metchnikoff, and the Phagocytes. Military Medicine, 147(7), 550-553. Boyce et al. (2010). Guidelines for the Diagnosis and Management of Food Allergy in the United States: Summary of the NIAID-Sponsored Expert Panel Report. J Allergy Clin Immunol, 126(6), 1105-1118. Brockington et al (2011). Complex Pigment Evolution in the Caryophyllales. New Phytol, 190(4), 854-864. Brown & Collins (1977). End Products and Fermentation Balances for Lactic Streptococci Grown Aerobically on Low Concentrations of Glucose. Appl. Environ. Microbiol,33(1), 38-42. Candela et al. (2008). Interaction of Probiotic Lactobacillus and Bifidobacterium Strains with Human Intestinal Epithelial Cells: Adhesion Properties, Competition Against Enteropathogens and Modulation of IL-8 Production. International Journal of Food Microbiology, 125(3), 286-292. Caris et al (2004). Influence of Organic Versus Conventional Agricultural Practice on the Antioxidant Microconstituent Content of Tomatoes and Derived Purees; Consequences on Antioxidant Plasma Status in Humans. J Agric Food Chem, 52(21), 6503-6509. Carr et al. (2002). The Lactic Acid Bacteria: A Literature Survey. Critical Reviews in Microbiology, 28(4), 281-370. Collins et al. (1972). Biosynthesis of Flavor Compounds by Microorganisms. Journal of Dairy Science, 55(7), 1022-1025. De Leblanc & Perdigon (2010). The Application of Probiotic Fermented Milks in Cancer and Intestinal Inflammation. Proceedings of the Nutrition Society, 69(3), 421-428. Denter & Bisping (1994). Formation of B-Vitamins by Bacteria During the Soaking Process of Soybeans for Tempe Fermentation. International Journal of Food Microbiology, 22(1), 23-31. Desai et al. (2016). A Dietary Fiber-Deprived Gut Microbiota Degrades the Colonic Mucus Barrier and Enhances Pathogen Susceptibility. Cell, 167(5), 1339-1353.E1321. Dykes & Rooney (2007). Phenolic Compounds in Cereal Grains and Their Health Benefits. Cereal Foods World, 52(3), 105-111. FAO, Dietary Protein Quality Evaluation in Human Nutrition. Report of An FAO Expert Consultation, 31 March - 2 April 2011, Auckl and, New Zeal and,1-92. FAO/WHO. (2006). Probiotics in Food. Health and Nutritional Properties and Guidelines for Evaluation, Food and Nutrition Paper NO.85. Felis & Dellaglio. (2007). Taxonomy of Lactobacilli and Bifidobacteria. Curr Issues Intest Microbiol, 8(2), 44-61. Fuller & Brooker (1974). Lactobacilli which Attach to Crop Epithelium of Fowl. American Journal of Clinical Nutrition, 27(11), 1305-1312. G-Alegría et al. (2004). High Tolerance of Wild Lactobacillus Plantarum and Oenococcus Oeni Strains to Lyophilisation and Stress Environmental Conditions of Acid Ph and Ethanol. FEMS Microbiology Letters, 230(1), 53-61. Graf et al. (2015). Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium Quinoa Willd.). Compr Rev Food Sci Food Saf, 14(4), 431-445. Hansen & Mocquot (1970). Lactobacillus Acidophilus (Moro) Comb. Nov. International Journal of Systematic and Evolutionary Microbiology, 20(3), 325-327. Hata et al. (1996). A Placebo-Controlled Study of the Effect of Sour Milk on Blood Pressure in Hypertensive Subjects. American Journal of Clinical Nutrition, 64(5), 767-771. Hepner et al. (1979). Hypocholesterolemic Effect of Yogurt and Milk. The American Journal of Clinical Nutrition, 32(1), 19-24. Hermann, (14 March 2007). Grain Colour Variation in Quinoa Hogg, S. (2013). Essential Microbiology. John Wiley & Sons. Jacobsen et al (2003). Jacobsen, S.E., Mujica, A., Ortiz, R., 2003. The Global Potential for Quinoa and Other Andean Crops. Food Rev. int.Volumn 19 , 139-148. John Shi et al.(2004). Saponins From Edible Legumes: Chemistry, Processing, and Health Benefits. Journal of Medical Food, 7(1). Jyoti et al. (2003). Diacetyl Production and Growth of Lactobacillus Rhamnosus on Multiple Substrates. World Journal of Microbiology and Biotechnology, 19(5), 509-514. Klein et al. (1998). Taxonomy and Physiology of Probiotic Lactic Acid Bacteria. International Journal of Food Microbiology, 41(2), 103-125. London (1976). The Ecology and Taxonomic Status of the Lactobacilli. Annual Reviews in Microbiology, 30(1), 279-301 Mcnamara et al. (1989). Effect of Yogurt Intake on Plasma Lipid and Lipoprotein Levels in Normolipidemic Males. Atherosclerosis, 79(2-3), 167-171. Montes et al. (1995). Effect of Milks Inoculated with Lactobacillus Acidophilus or A Yogurt Starter Culture in Lactose-Maldigesting Children. Journal of Dairy Science, 78(8), 1657-1664. Mota et al.(2016). Protein Content and Amino Acids Profile of Pseudocereals. Food Chemistry, 193, 55-61. Mäkinen(2014). Studies on Quinoa (Chenopodium Quinoa) for Novel Food and Beverage Applications. Nakamura et al.(1995). Antihypertensive Effect of Sour Milk and Peptides Isolated From It That Are Inhibitors to Angiotensin I-Converting Enzyme. Journal of Dairy Science, 78(6), 1253-1257. Ng, et al. (2007). Characterization of Lipid Oxidation Products in Quinoa (Chenopodium Quinoa). Food Chemistry, 101(1), 185-192. O'hara et al.(2006). Functional Modulation of Human Intestinal Epithelial Cell Responses by Bifidobacterium Infantis and Lactobacillus Salivarius. Immunology, 118(2), 202-215. Parker, (1974). Probiotics, the Other Half of the Antibiotic Story. Anim Nutr Health, 29, 4-8. Pelto et al. (1998). Probiotic Bacteria Down-Regulate the Milk-Induced Inflammatory Response in Milk-Hypersensitive Subjects But Have An Immunostimulatory Effect in Healthy Subjects. Clin Exp Allergy, 28(12), 1474-1479. Prego et al. (1998). Seed Structure and Localization of Reserves in Chenopodium Quinoa. Annals of Botany, 82(4), 481-488. Ramasamy ( 2016). Lactobacillus Acidophilus, SEM Image. Modern Electron Microscopy in Physical and Life Sciences. Reid (2001). Probiotic Agents to Protect the Urogenital Tract Against Infection. American Journal of Clinical Nutrition, 73(2 Suppl), 437S-443S. Repo-Carrasco et al. (2003). Nutritional Value and Use of the Andean Crops Quinoa (Chenopodium Quinoa) and Kañiwa (Chenopodium Pallidicaule). Food Reviews International, 19(1-2), 179-189. Riedel et al. (2006). Anti-Inflammatory Effects of Bifidobacteria by Inhibition of LPS-Induced NF-Kappab Activation. World Journal of Gastroenterology, 12, 3729-3735. Salminen et al. (1999). Probiotics: How Shouldthey Be Defined? Trends in Food Science & Technology, 10(3), 107-110. Schlick et al. (1996). Quinoa: Candidate Crop for NASA's Controlled Ecological Life Support Systems. Progress in New Crops, 632-640. Shah (2007). Functional Cultures and Health Benefits. International Dairy Journal, 17(11), 1262-1277. Shyu et al. (2014). Cytotoxicity of Probiotics From Philippine Commercial Dairy Products on Cancer Cells and the Effect on Expression of Cfos and Cjun Early Apoptotic-Promoting Genes and Interleukin-1Β and Tumor Necrosis Factor-Α Proinflammatory Cytokine Genes, Biomed Research International, Volume 2014, 1-9 Sander et al.(2010). Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in Streptococcusthermophilus and Lactobacillus Bulgaricus. Applied and Environmental Microbiology, 76(23), 7775-7784. Simova et al. (2008). Bacteriocin Production by Strain Lactobacillus Delbrueckii Ssp. Bulgaricus BB18 During Continuous Prefermentation of Yogurt Starter Culture and Subsequent Batch Coagulation of Milk. Journal of Industrial Microbiology & Biotechnology, 35(6), 559-567. Sneath et al. (1986). Bergey's Manual of Systematic Bacteriology (Vol. 2). USA. Tang et al. (2016). Assessing the Fatty Acid, Carotenoid, and Tocopherol Compositions of Amaranth and Quinoa Seeds Grown in Ontario and Their Overall Contribution to Nutritional Quality. Journal of Agric Food Chem, 64(5), 1103-1110. Tenore et al. (2012). Nutraceutical Potential and Antioxidant Benefits of Red Pitaya (Hylocereus Polyrhizus) Extracts. Journal of Functional Foods, 4(1), 129-136. Thanapornpoonpong et al. (2008). Influence of Various Nitrogen Applications on Protein and Amino Acid Profiles of Amaranth and Quinoa. J Agric Food Chem, 56(23), 11464-11470. Trumbo et al.(2002). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids. Journal of the American Dietetic Association, 102(11), 1621-1630. Wan et al (2014). Fermentation Supernatants of Lactobacillus Delbrueckii Inhibit Growth of Human Colon Cancer Cells and Induce Apoptosis Through A Caspase 3-Dependent Pathway. Oncology Letters, 7(5), 1738-1742. Ward(2001). A Recessive Allele Inhibiting Saponin Synthesis in Two Lines of Bolivian Quinoa (Chenopodium Quinoa Willd.). Journal of Heredity, 92(1), 83-86. Wood et al. (1993). Seed Lipid Content and Fatty Acid Composition of Three Quinoa Cultivars. Journal of Food Composition and Analysis, 6(1), 41-44. Zourari et al. (1992). Metabolism and Biochemical Characteristics of Yogurt Bacteria. A Review. Le Lait, 72(1), 1-34.
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.
文章公開時間: 10000-01-01
Appears in Collections:食品暨應用生物科技學系



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.