甘藷台農72號烤藷品質之研究

Study on the Taste Quality of Baked Sweet Potato Variety Tainung No.72

利幸貞(Hsin-Chen Lee) ； 陳一心(Yi-Shin Chen)

《台灣農業研究》 54卷2期 (2005/06) Pp. 83-92

https://doi.org/10.6156/JTAR/2005.05402.02

摘要

甘藷品種台農72號烤藷表皮紅色，肉色橙黃色，食用時烤藷表皮容易剝離，質地呈偏粉質特性。影響台農72號烤藷甜味的可溶性糖成分主要取決於麥芽糖與蔗糖含量的高低，烤藷中蔗糖含量的多寡受原料生藷大小影響，呈顯著正相關。就其烤藷的食味品質表現與因應市場對烤藷的消費習慣而言，塊根大小以中藷最適合，品質優於大藷及小藷。貯藏處理主要影響烤藷乾物率的改變，烤藷中水分含量提高，乾物率下降。貯藏期間烤藷的麥芽糖、蔗糖含量並無明顯的變化，處理間甜度差異並不顯著。

關鍵字

甘藷 ； 烤藷 ； 食味品質 ； 甜度

並列摘要

The appearance of baked sweet potato variety Tainung No.72(TNG72) is red and its flesh is orange-yellow. The skin peels easily and the quality shows powdery. The contents of maltose and sucrose influence the sweet level of baked tuber. The size of fresh tubers mainly influence the amount of sucrose in the baked tuber and shows positive relationship. The size of the fresh tuber influences the quality of baked tuber, and the quality of medium size (200g-250g) is better than the larger and smaller tubers. Considering the taste and consumer's habits, the medium size of the fresh tuber is most suitable for baking. The storage treatments of the fresh tuber mainly influence the dry material ratio in the baked tuber and the taste.

並列關鍵字

Sweet potato ； Baked tuber ； Taste quality ； Sweetness