烹煮方式對於滾筒乾燥紫甘藷粉總花青素、總多酚及色澤之影響

The Influence of Cooking Methods on The Total Anthocyanins, Total Polyphenols, and Color of Drum Dried Purple Sweet Potato Flour

任珮君(Pei-Chun Jen) ； 楊采文(Tsai-Wen Yang) ； 陳嘉雯(Jia-Wen Chen) ； 何昱圻(Yu-Chi Ho)

《桃園區農業改良場研究彙報》 91期 (2022/06) Pp. 11-28

摘要

紫甘藷亮麗之色澤來自花青素，然而花青素具環境不穩定性，容易因酵素性褐變、烹煮時熱破壞，使得色澤由紫色轉黃褐色。本研究以市售常見紫甘藷‘台農73號’及本場新育成‘桃園4號’2個品種作為原料，測試3種烹煮方式（蒸煮、水煮及烘烤）對於紫甘藷粉總花青素、總多酚及色澤之影響。試驗結果指出，‘台農73號’之蒸煮處理其總花青素含量、總多酚含量及色澤最高；‘桃園4號’之蒸煮及水煮處理對於總花青素含量、總多酚含量及色澤於處理間無顯著差異，可依上述烹煮設備擇一進行加工處理。乾燥粉末可取代人工化學合成色素，做為天然食材食品調色素材。

關鍵字

‘台農73號’ ； ‘桃園4號’ ； 相關性

並列摘要

The bright color of purple sweet potatoes comes from anthocyanins, which are environmentally unstable and prone to enzymatic browning or heat damage from cooking, resulting in a color transition from purple to yellow brown. This study uses common cultivated purple sweet potato variety 'Tainung No. 73' and our newly cultivated variety 'Taoyuan No. 4' as materials. The experiment tests the effects of different cooking methods (steaming, boiling, and baking) on the total anthocyanins, total polyphenols, and color of purple sweet potato flour. The results indicated that the steaming treatment of 'Tainung No. 73' has the highest total anthocyanin content, total polyphenol content, and color. The steaming and boiling treatment of 'Taoyuan No. 4' has no statistically significant difference in total anthocyanin content, total polyphenol content, and color. It can be processed according to the cooking equipment that is convenient to obtain as the method. The purple sweet potato can replace artificially synthesized pigment, and switched to natural ingredients as coloring materials.

並列關鍵字

'Tainung No. 73' ； 'Taoyuan No. 4' ； Correlation