油炸馬鈴薯片官能品評分析－臺灣與外國品種馬鈴薯之比較

Differences in the Results of Sensory Analysis between Taiwanese and Overseas Fried Potato Chips

江志民(Chih-Ming Chiang) ； 高淑真(Shu-Chen Kao) ； 黃哲倫(Che-Lun Huang) ； 賴永昌(Yung-Chang Lai) ； 廖文昌(Wayne C. Liao)

《長庚科技學刊》 15期 (2011/12) Pp. 151-159

https://doi.org/10.6192/CGUST.2011.12.15.12

摘要

研究中使用五種不同品種油炸馬鈴薯片進行官能品評，五種馬鈴薯的品種包含有台灣所選育的06－126與06－298品種，與外國的克尼伯、大西洋及歐米茄品種。官能品評的方法選用的位未經訓練的品評員，進行油炸馬鈴薯片官能品評，品評結果進行統計分析包括描述性統計、相關分析、因素分析、與差異分析，品評指標共有10個項目，分別是香氣、甜度、酥脆感、咀嚼感、吞嚥感、油膩感、水分、軟硬度、苦澀度、與整體性，每一項指標的接受度分別由1（極不接受）至14（極接受）。因素分析的結果顯示酥脆感與咀嚼感分別是最重要的影響因子，此外香氣對炸馬鈴薯片接受度的影響也相當重要06－126與06－298品種之油炸馬鈴薯片最被品評員接受，其中06－126品種在口感特性相關得分皆高於其他品種;在外國品種中則以克尼伯品種表現較優，最不能被接受的品種則為歐米茄品種。

關鍵字

油炸馬鈴薯片 ； 馬鈴薯品種 ； 官能品評

並列摘要

Potato chips made from five potato varieties were selected for sensory analysis. The Taiwanese potato varieties used were 06-126 and 06-298. Kennebec, Atlantic, and Omega were the overseas potato varieties selected. Samples were evaluated for acceptability by 48 untrained panelists in a nutrition/sensory laboratory. Results were analyzed using statistical software for description analysis, correlation analysis, factor analysis, and difference analysis. Ten sensory items were evaluated, including odor, sweetness, crispness, chewiness, ease of swallow, grease, moisture, hardness, bitterness, and integrality. The evaluation score for each item ranged from 1 (extremely unacceptable) to 14 (extremely acceptable). Factor analysis results showed that crispness and chewiness were major factors for determining the acceptability of potato chips. In addition, the odor of potato chips was also an important factor. The varieties 06-126 and 06-298 had the highest acceptability. The variety 06-126 had the highest score in crispness and chewiness. Kennebec had the best acceptability results among the overseas potato varieties. Omega had the lowest level of acceptability among the five potato varieties.

並列關鍵字

potato chips ； potato variety ； sensory analysis