甘藷成分及其麵條之嗜口性分析

甘藷富含鐵、鈣、纖維素、維生素A、B1、B2及C等。本研究將十三種甘藷品種進行一般成分分析及β-胡蘿蔔素測定。並將之分別摻入高筋麵粉中製作甘藷麵條，以白麵條作為對照組，比較各種甘藷麵條之組織、色澤及官能品評差異性；結果顯示甘藷品種不同其成分及性質不一，粗蛋白質含量以台農66號及64號最高，分別約佔4.94％及4.46％，灰分則以桃園1號最高約1.43％，粗纖維以栗子香最高約4.85％，粗脂肪含量皆低介於0.11～0.49％，β-胡蘿蔔素含量差異很大，介於0.03～6.10 mg／100g fresh weight，以品156及台農64號為最高，分別約6.10 及5.68 mg／100g fresh weight；各種甘藷麵條均具增加彈力、減少硬度之效果，以台農67號及桃園1號整體上最受歡迎；產品置放室溫時間愈久，其組織、色澤和整體接受度等之受喜愛程度均會逐漸降低。

關鍵字

甘藷； β-胡蘿蔔素；甘藷麵條；麵條彈性；麵條硬度；官能品評

並列摘要

Sweet potato contains a variety of nutrients, including, iron, calcium, fiber, vitamin A、B1、B2 and C. In this study, 13 different types of sweet potatoes were selected to analyse their nutrition values, as well as their β-carotene contents. The 13 different types of sweet potatoes were then individually mixed with high gluten flour to make potatoes noodles. The different noodles are then evaluated for its texture, color, and sensory . The results showed that the different types of sweet potatoes contain different nutrition values. Among the 13 types of sweet potatoes assessed, Tai-nong No 66 and 64 have the highest crude protein content, about 4.94％ and 4.46％, respectively. Tao-yuan No 1 contains the highest ash about 1.43％. The highest crude fiber content is 4.85％ from Litzu xiang. All samples crude lipids contents are low and in average about 0.11～0.49％. On the other hand, β-carotene contents showed large differences among each type of noodles, ranging from 0.03 to 6.10 mg/ 100g fresh weight. Among all, Pin 156 and Tai-nong No 64 are the highest in β-carotene contents, about 6.10 and 5.68 mg, respectively. Moreover, in the elasticity and hardness test, it showed that the addition of sweet potatoes as an ingredient in noodles (significantly) increase the elasticity and decrease the hardness of the noodles. Finally, the sensory evaluation revealed that Tai-nong No 67 and Tao-yuan No1 were the best.

並列關鍵字

Basic components ； β- carotene ； sweet potato noodles ； elasticity ； hardness ； sensory evaluation

國際替代計量

甘藷成分及其麵條之嗜口性分析

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