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摘要


本研究的研究目的是開發具有健康概念的創意複合山藥麵條,以三種不同品種之山藥(花蓮3號、桃園4號、台農5號),加入三種不同複合材料(紅麴、燕麥、芝麻),藉以提高麵條原本的營養價值,也讓麵條有不一樣的風味,使麵條增加香氣、色澤,並利用經驗型感官品評,由9種麵條評選出3種麵條,再針對台南地區18-70歲之人口,隨機挑選125人做消費者感官品評,探討消費者之接受度與喜好性,評估一般民眾對山藥麵條多變風味之喜好性。山藥具有抗氧化、抗衰老的作用,能預防心血管疾病的發生,防止肝臟與腎臟中結締組織的萎縮,廣泛的被應用在藥膳及食療上,為和緩平穩之補品,具有補而不滯,溫而不燥的特點,山藥本身所含的消化酵素很容易被人體吸收,能夠迅速消除疲勞、提振精神。本研究在製作上利用生鮮山藥,不使用人工添加物製作,使得產品有著獨特香氣、豐富膳食纖維、貯存性佳及具有健康概念之複合山藥麵條新產品等優點之成果,增加民眾對麵條之多樣選擇性。本研究發現女性消費者比男性消費者願意購買山藥麵條的比例高;年齡41歲以上的年長者的整體接受性較高;在不同職業上,可以明顯的看出來,以家庭主婦購買意願為最高;在教育程度上以高中職的消費者接受度較高。

關鍵字

花蓮3號 桃園4號 台農5號 感官品評 複合

並列摘要


In this study, the purpose is creating healthy composite-yam noodle. We use three different varieties of yam (Hualien 03, Taoyuan 04, TA 05) and three different composite materials (Monascus purpureus ,Oats, Sesame) to improve the original nutritional value. Let the noodles have a different flavor to increase aroma and color. Then use the empirical sensory evaluation to select the three kinds of noodles from nine kinds noodles. In sensory evaluation, we selected 125 consumers randomly, which included is 18-70 year-old person from Tainan area. And we want to know consumers acceptance and preference. Then we can estimate yam noodles varied flavor preference to common people. Yam has antioxidant and anti-aging effects. It can prevent the occurrence of cardiovascular disease, and also prevent atrophy of liver and kidney. Yam can be used extensively in the medicinal cuisine and diet, because it is a mild food. Yam includes digestive enzymes. It's can easily be absorbed by the body quickly, eliminate fatigue, and boost the spirit. Using the fresh yam to make noodles with no artificial food additives can let the product have a unique aroma, rich dietary fiber and convenience storage. We expect to develop new products with the health concept, and increase diverse noodles choose to the people. The result of this study discovered that the female consumer has higher desire to buy yam noodles than male consumers. Over the age of 41 have the highest whole acceptance. In different occupations, it also finds housewife has highest purchase intention obviously. In different educational background, senior middle school students have the highest acceptance.

參考文獻


足立香代子、楊乃彥(2005)。這樣吃,健康便2 倍。台北市:三采文化出版事業有限公司。
姚念周(2007)。感官品評介紹、應用與未來發展。食品資訊,192,44-47
孫安迪(2006)。孫安迪之免疫處方。台北市:時報文化出版企業股份有限公司。
陳曉鈴(2007)。山藥於人體腸道之保健功效。食品資訊,218,46-49
區少梅(2007)。食品感官品評學及實習。台中市:華格納企業有限公司。

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