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標題: 發展休閒保健食品之可行性
Feasibility of the development of functional confectionery
作者: 蘇嫆嫆
Su, Jung-Jung
關鍵字: health food;健康食品;confectionery;functional confectionery;functional food;health benefit;oligosaccharide;intestinal health assessment;休閒食品;休閒保健食品;保健食品;保健功效;寡醣;改善腸道健康評估
出版社: 食品暨應用生物科技學系所
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The present study was divided into two chapters. The first chapter was to study the feasibility of developing functional confectionery products as health food in Taiwan. The main theme of this chapter was divided into three parts. The first part was to evaluate and analyze the definition, regulation, and development of functional food in Taiwan and other countries. Various countries may use different terms and definitions in managing functional food regarding to their own cultures. However, there were some common points in their development of functional food, such as fitting specific health uses, providing specific ingredients, regulating physiological function, and improving health. The inspection mode of functional food included individual inspection and establishment of criteria standards. Functional food is not allowed to claim on treating or remedying human disease, and the level of effective ingredients should not be less than the standard as stated. In respect of the functional food development in many countries, dairy product carrying an intestinal health claim was used to be the first functional product being launched, and more diversified products were then developed depending on the changes in local life style. The second part was to study and analyze the market and consumer trends of confectionery products. It was found that many people have developed the habit of eating confectionery between meals since childhood. The selection of confectionery items would be varied with age and sex. Women tended to choose sweet or healthy items such as cake and dried fruits However, men preferred salty confectionery like potato chips. An idea of ‘functional confectionery' was born due to the fact that consumers have paid much attention to health in whole diet. Many functional confectionery products have been made with a combination of pleasure and healthfulness.
In the third part of the chapter one, the feasibility of developing functional confectionery as health food in Taiwan was assessed and evaluated. Since the application of health food permit in Taiwan mainly focused on the scientific assessments of different health care effects, the format of the products was not confined to any particular forms. According to the regulation and the trends of functional confectionery, there may be an opportunity for the functional confectionery to be developed as a health food in Taiwan.
The second chapter was to assess the health care effect of a functional confectionery (oligo-soft candy) which was specifically made for this study. Intestinal health is the most common health claim in the functional food market, and functional oligosaccharides were often used in different intestinal health-related products. In this study, in vivo intestinal health promoting effect of xylooligosaccharide- and inulin-soft candy was investigated in mice. The administration of oligo-soft candy effectively (p<0.05) increased the fecal moisture content and total lactic acid bacteria number. Furthermore, the consumption of oligo-soft candy could decrease the fecal pH value and mucinase and β-glucuronidase activities. These results suggested that the adequate consumption of oligo-soft candy is beneficial to intestinal health. All these findings could be useful for the understanding of the potential health benefits of functional confectionery as well as the development of functional confectionery in Taiwan.
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