甘藷機能性混合飲料開發之研究

Development of a Functional Mixed Drink with Sweet Potato

林泓達(Hung-Ta Lin) ； 姚穎君(Ying-Jun Yao) ； 王惠珠(Huei-Ju Wang)

《華岡農科學報》 42期 (2018/12) Pp. 32-44

摘要

本研究以甘藷為主材料，鳳梨為副食材，以木耳枸杞水及核桃為基底，調配甘藷與鳳梨的添加比例，藉此開發甘藷機能性混合飲料之產品。試驗飲品依照甘藷添加量(S)與是否添加鳳梨(P)，共分為六個實驗組（50S、100S、200S、50SP、100SP、200SP）。六組甘藷機能性飲品分為喜好性（感官品評）、營養性（基本組成）及機能性（抗氧化活性）三個部分進行探討，比較其差異性。喜好性官能品評結果顯示，外觀上六組飲品皆呈現淡黃色；因為鳳梨的添加增加了酸度及甜度，喜好度以添加鳳梨之組別（50SP、100SP、200SP）明顯較高。營養性方面，試驗飲品熱量介於182-303大卡之間；以每人每日建議攝取量之熱量比例，攝取此類飲品400g可獲得每日所需能量之10-15%，適合做為點心補充使用。一般營養成分分析結果顯示，六組試驗飲品中100S屬於高脂低碳水化合物飲品、200SP則屬於高碳水化合物低脂飲品。機能性方面，試驗飲品含有總酚類化合物且具抗氧化力。此甘藷、鳳梨與堅果等所搭配之飲品，不論在外觀、口味、營養物質、甚至抗氧化能力上都是其主要影響因子，可作為未來調配相關飲品或是替換材料的重要參考。

關鍵字

機能性飲料 ； 甘藷 ； 鳳梨 ； 抗氧化 ； 總酚類化合物

並列摘要

The goal of this study was to develop sweet potato functional mixed beverage products. Sweet potato was used as the main material, and pineapple, Jew's ear, goji and walnut were added for sensory and nutritional purpose. The experimental drinks were divided into six groups (50S, 100S, 200S, 50SP, 100SP, 200SP) according to whether sweet potatoes (S) adding with pineapple (P) or not. Sensory evaluation, basic composition, and antioxidant activity of the test drinks were to evaluate and analyze. In appearance, the six groups of drinks are pale yellow; as for taste, the addition of the pineapple increased acidity and sweetness, making more changes of the taste and increasing the sensory preference. With respect to nutrition, the calories of these drinks are between 182-303 kcal. According to the amount of calories recommended per person per day, the intake of 400 g of this drink can be 10-15% of the daily energy required and it is suitable to be a snack supplement. The result of the general nutrient composition shows that 100S is a high-fat low-carbohydrate drink, 200SP is a high-carbohydrate low-fat drink, and different components offer different consumers to choose from depending on their needs. With regard to anti-oxidation, it is suggested that the antioxidant capacity of drinks and their phenolic content are related to walnut. For the drinks, the appearance, taste, nutrients, and even antioxidant capacity serve as main influencing factors, which can be employed as an important reference for the deployment of related drinks or for alternative materials in the future.

並列關鍵字

Functional drink ； Sweet potato ； Pineapple ； Antioxidant ； Total phenolic compound