健康產品開發之苦瓜布蕾

CHUR > College of Tourism > Department of Hospitality Management > Seminar Papers > Item 987654321/36625

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Title:	健康產品開發之苦瓜布蕾
Authors:	陳堯鈴 YLCHEN
Contributors:	餐旅管理學系 Hospitality Management
Keywords:	健康產品;苦瓜布蕾;產品開發;開胃菜;甜點 health products;bitter gourd Brulee;product development;appetizers;desserts
Date:	2012
Issue Date:	2014-06-27 15:18:56 (UTC+8)
Abstract:	苦瓜的營養成分豐富，但因具有苦味，欲推廣食用普遍化，難度較高，特別是年輕族群接受程度更低。因此，如何改變烹飪方式以增加其適口性，並經由感官品評實驗，找出一種有效降低對苦味的敏感度又不失原有風味的方法，又能使人們樂於食用，而提高對苦瓜的接受度是一項值得研究的課題。苦瓜的果實含腺鹼、羥色胺等成分，生物鹼、苦瓜苷為其苦味的來源。苦味植物含有較高的胺基酸，在30多種胺基酸中有苦味的就有20多種，而苦瓜中所含的胺基酸種類包含麩胺酸、丙胺酸、β-丙胺酸、脯胺酸、α-胺基丁酸、瓜胺酸等，此外尚有半乳糖醛酸及果膠等成分 Abstract Bitter rich in nutrients, but has a bitter taste, and desire to promote the consumption of generalization, more difficult, especially the younger to accept a lower degree. Therefore, how to change the way of cooking in order to increase its palat
Appears in Collections:	[Department of Hospitality Management] Seminar Papers

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