甘藷冰淇淋之開發與研究

Research and development of sweet potato ice cream

辛政霖(Hsin, Cheng-Lin)

指導教授 ： 陳建龍

共同指導教授 ： 徐永鑫

國立高雄餐旅大學/廚藝學院/餐飲創新研發碩士學位學程/碩士(2013年)

摘要

本研究將台灣常用之三種甘藷(台農57號、66號、73號)以花青素含量、總酚含量、DPPH自由基清除能力及消費者市場調查為篩選依據，選擇出最適開發品種，並以反應曲面法(RSM)探討最適甘藷冰淇淋配方。
消費者對甘藷加工品之消費行為及甘藷冰淇淋開發接受度調查得知，ㄧ般消費者對甘藷(47.4 %)、甘藷相關食品(50.2%)及冰淇淋(41.6 %)之喜好度方面，大多為喜歡，而於甘藷冰淇淋接受度調查得知，消費者皆願意品嚐甘藷口味冰淇淋(91.9 %)，其中以紫甘藷冰淇淋之期待度(61.7 %)最高。不同甘藷品種之總酚、總花青素含量分析皆以台農73號含量最高，分別為254.08 mg GAE/g，8.67 mg/100 dry matter，DPPH自由基清除能力以台農73號甘藷之抗氧化能力最佳。故本研究選用台農73號紫甘藷為甘藷冰淇淋之開發品種。
由反應曲面法結果得知感官品評整體接受度最大值為3.8，其條件為甘藷添加量26 %、混料熟成時間10 h及結凍時間8 min，故推測此條件為製作甘藷冰淇淋之最適條件。最適比重為0.95、黏度為2349 cps、溶解60分鐘後之重量為32.9 g；L值為69.13；a值為5.31；b值為2.58，此條件之總花青素含量為884.96 mg/l、總酚含量為130.49 mg/ml、DPPH自由基清除能力為59.5 %。本研究探討紫甘藷冰淇淋之最適條件為甘藷添加量26 %、混料熟成時間10 h及結凍時間8 min，並以此配方進行消費者感官品評試驗。
由消費者感官品評結果得知，最適甘藷冰淇淋之試驗品評平均得分3.74，大於市售甘藷冰淇淋，並具顯著差異。經此結果得知，甘藷冰淇淋試驗品具良好的市場接受度，故以此作為新口味冰淇淋之開發依據，藉此期盼本產品能成為台灣本土特色之農產品。

關鍵字

甘藷 ； 冰淇淋 ； 反應曲面法

並列摘要

This study aimed to investigate the anthocyanins, total phenols, scavenging ability on DPPH radicals, and consumer market survey of three sweet potato types in Taiwan (Tainung 57, Tainung 66, and Tainung 73). Based on these results, response surface methodology (RSM) was employed in the present work to determine the optimum formula for sweet potato ice cream making.
As the data of the survey for the expended behaviors of normal consumers and the acceptability of sweet potato ice cream, results showed as followed: The majority normal consumers were preference for the sweet potato (47.4%), correlative products (50.2%), and ice cream (41.6%). The expectation for the normal consumers in sweet potato ice cream was desiderative (91.9%) and purple particularly (61.7%). The most highly contained value of anthocyanin (254.08 mg GAE/g), total phenols (8.67 mg/100 dry matter), scavenging ability on DPPH radicals, and expecting type was TNG73. By the experimental and the analytic results, this study determined the TNG73 type of sweet potato to be the ingredient of sweet potato ice cream.
On RSM, the result which physical properties were 0.95 specific gravity value, 2,349 cps viscosity value, 32.9 g value after melting 60 minutes, 69.13 L value, 5.31 a value, 2.58 b value, 884.96 mg/l total anthocyanins, 130.49 mg/ml total phenols, and 59.5 of scavenging ability on DPPH radicals, was the sample which contained 26% sweet potato, 10 hours mix aging, and 8 minutes frozen time, reached the 3.8 value of disciplined sensory evaluation acceptation by subjects and conjectured the status was the optimum formula for sweet potato ice cream.
As the result of the sensory evaluation of consumers for the samples, the average score was 3.74 which more than the sweet potato ice cream at market conditions and performed the significant difference. This study furthermore will raise the suggestion to be the reference for the sweet potato ice cream development and be the local distinguished agricultural product in Taiwan.

並列關鍵字

Sweet Potato ； Ice Cream ； RSM

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