台灣產白蘿蔔抗肥胖餐前小菜開發的可行性評估

Evaluate of Anti-Obesity Side Dish Development of Taiwan Radish (Raphanus sativus L.)

洪千雅(Chien-YaHung) ； 廖翊均(I-Chun Liao) ； 王馨莉(Sin-Li Wang) ； 高于絜(Yu-JieKao)

《華醫學報》 42期 (2015/06) Pp. 49-59

摘要

本研究探討台灣產蘿蔔開發成抗肥胖餐前菜及其抗肥胖效果之可行性。隨機招募6位男女各半的受試者，午晚餐時間各服用180g生蘿蔔， 每周測量受試者體重變忱。結果顯示，第四周僅剩1／2受試者，重量變他平均降低1.6%。餐前小菜以20位消費者進行戚官品評，結果以蜂蜜蘿蔔汁接受度較佳（4.15），馬鈴薯蘿蔔泥及豆腐蘿蔔泥次之，蘿蔔片（3.15）及蘿蔔泥（2.95）喜愛度較低。結果顯示持續攝取生蘿蔔，確實出現抗肥胖效果，但消費者接受度及持續性並不佳，因此180g生蘿蔔，應可嘗試開發成多口味及循環式小菜模式，以順利發展成為方便性抗肥胖餐前小菜。

關鍵字

白蘿蔔 ； 抗肥胖 ； 消費者感官品評

並列摘要

Anti-obesity side dish of Taiwan radish before meals was investigate. 180g raw radish before meals, and measure the body weight per week. Six men and six female subjects were randomly recruited. After 4 wk on half subject sted in the expt. The result showed that the average weight reduction of 1.6% stay. Front 20 consumer sensory evaluation, preferable acceptance was honey carrot Iradish juice(4.15), potato radish tofu radish followed and radish slices(3.15) and then mashed radish(2.95).In this study, continuous intake of raw radish does appear to show anti-obesity effect cohereas poor continuity found for the subjects for the stde dish. Therefore, this study provides some information to develop a multi-taste of raw radish side dishes.

並列關鍵字

Raphanus sativus L. ； anit-Obesity ； consumer sensory evaluation