健康概念海洋風味蛋糕之研發

Research and Development of Oceanic Health Concept's Cake

10.29770/JTCMT.201209.0001

林后儀(Hou-Yi Lin)；孫明輝(Ming-Hui Sun)；黃世浩(Shih-Hao Huang)

螺旋藻 ； 蛋糕 ； 貯藏試驗 ； 官能品評 ； Spirulina ； Cake ； Storage test ； sensory evaluation

台北海洋技術學院學報

5卷2期（2012 / 09 / 01）

1 - 16

繁體中文

This study conducts to use Spirulina as a functional ingredient of baked foods (cake) that for the development of a health conceptualized and ocean-flavored cake. Different proportions (0%, 2%, 4%, and 6%) of Spirulina powder were mixed during the cake body preparation and sensory evaluation was made. The results show that the cake in appearance, flavor, and texture had higher score than others in the 4% group; while there is no significant difference (p＞0.05%) in the overall acceptability between the groups with and without Spirulina powder in the cake body. Different proportions (0%, 1.5%, and 3%) of Spirulina powder were mixed in the whipped cream that dressed on the cake body with or without Spirulina supplement. The results of sensory evaluation show that the whipped cream without Spirulina powder had higher score in appearance, and overall acceptability (p＜0.05) when dressed on the cake body with or without Spirulina powder add; while there is no significant difference (p＞0.05) in the flavor, and texture. The aerobic plate count of bacteria and mold test for all groups were executed for storage stability evaluation at 4℃ for 0-12 days. The results show that all groups were in line with the standards of food quality and safety.

This study conducts to use Spirulina as a functional ingredient of baked foods (cake) that for the development of a health conceptualized and ocean-flavored cake. Different proportions (0%, 2%, 4%, and 6%) of Spirulina powder were mixed during the cake body preparation and sensory evaluation was made. The results show that the cake in appearance, flavor, and texture had higher score than others in the 4% group; while there is no significant difference (p＞0.05%) in the overall acceptability between the groups with and without Spirulina powder in the cake body. Different proportions (0%, 1.5%, and 3%) of Spirulina powder were mixed in the whipped cream that dressed on the cake body with or without Spirulina supplement. The results of sensory evaluation show that the whipped cream without Spirulina powder had higher score in appearance, and overall acceptability (p＜0.05) when dressed on the cake body with or without Spirulina powder add; while there is no significant difference (p＞0.05) in the flavor, and texture. The aerobic plate count of bacteria and mold test for all groups were executed for storage stability evaluation at 4℃ for 0-12 days. The results show that all groups were in line with the standards of food quality and safety.

1. Nayaka, N.(1988).Tokai Univ. Pub.Nutrition Reports Int'l,37(6),1329-1337.
2. Onofrejová, L.,Vasícková, J.,Klejdus, B.,Stratil, P.,Misurcová, L.,Krácmar, S.,Kopecký, J.,Vacek, J.(2010).Bioactive phenols in algae: The application of pressurized-liquid and solid-phase extraction techniques.Journal of Pharmaceutical and Biomedical Analysis,51,464-470.
3. Shih, R. S.,Tsai, K. N.,Li, Y. S.,Chueh, C. C.,Chan, E. C.(2003).Inhibition of enterovirus 71-induced apoptosis by allophycocyanin isolated from a blue-green alga Spirulina platensis.J Med Virol,70,119-125.
4. Thompson, K.D.,Charles, D.(2004).Antiviral activity of Undaria pinnatifida against Herpes Simplex yirus.Phytother. Res.,18,551-555.
5. 王元祥(2010)。碩士論文(碩士論文)。高雄縣，輔英科技大學生物技術系碩士班。
6. 徐振豐(2008)。藻到健康─海藻的驚人功效。台北市:文經社。
7. 徐華強、黃登訓、顧德材(1998)。蛋糕與西點。台北縣:中華穀類食品工業技術研究所。
8. 區少梅(2008)。食品官能品評。台中市:華格納。
9. 張翰元(2006)。產業特寫─漫談藻類於保健食品的應用。台肥季刊，1(47)
10. 陳幸臣(1993)。水產為生物學實驗。台北市:華香園。
11. 黃穰、廖婉茹(2003)。海藻─來自海洋的保健藥草。科學月刊，364，30-37。