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題 名 | 利用反應曲面法研發新減重代餐包=Using Response Surface Methodology for New Weight-Loss Meal Replacement Development |
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作 者 | 蔡清輝; 楊乃成; 邱琬媜; 顏裕鴻; 歐陽鍾美; | 書刊名 | 臺灣營養學會雜誌 |
卷 期 | 34:3 2009.09[民98.09] |
頁 次 | 頁95-102 |
分類號 | 411.94 |
關鍵詞 | 反應曲面; 減重代餐; 綠茶粉; 硒酵母; 幾丁聚醣; Response surface methodology; Weight-loss meal replacement; Green tea powder; Selenium yeast; Chitosan; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究目的主要以反應曲面法Box-Behnken為實驗設計,利用二階三因子變異分析模組,來研發最適組合商業減重代餐包。本實驗選用三個主要影響黏度變因原料分別為 (X1) 綠茶粉、(X2) 硒酵母、(X3) 葡萄糖粉。經 MINITAB 14 統計軟體設計出十五組實驗模組,進行各組別黏度測定,並找出最適黏度組合與符合衛生署所訂定商業減重代餐包營養素參考攝取量 (Dietary Reference Intakes,DRIs) 之營養比例。結果顯示,從各因子實驗模組(綠茶粉、硒酵母、葡萄糖粉)平衡方程式與黏度的相關性顯示,影響黏度最大因子為綠茶粉,因綠茶粉比例過高時,除黏度增加外,整體口感會變苦,其次為葡萄糖粉,影響最小為硒酵母,其各因子克數分別為綠茶粉:5.4±0.7 g、硒酵母:1.3±0.2 g、葡萄糖粉7.5±0.2 g,最接近設計值之配方黏度值78 CPS (p<0.005),將三種原料因子調配成代餐包,每包136±5卡,淨重32±0.7克,經一般營養成分分析,其三大營養素佔總熱量比分別為:醣類61% (21.7g)、蛋白質19% (4.7g)及脂肪20% (3.3g),其他各類維生素與礦物質含量分析數值,皆符合原先所設計營養素參考攝取量。本研發利用反應曲面實驗設計,找出最適商業減重代餐包之黏度與營養成分比例組合,可進一步進行臨床人體研究,探討該餐包是否具有臨床減重意義與商業開發價值。 |
英文摘要 | The main purpose of this study is using the Box-Behnken as the experimental design method and the second-order three-factor variation analysis module, to develop the optimal combination of commercial weight-loss meal replacement packets. The experiment selected the three main variables that will affect the viscosity of raw materials, respectively (X1) green tea powder, (X2) selenium yeast, (X3) glucose powder. Through the Response Surface Methodology with MINITAB 14 statistical software, we design the 15 experiment modules to determine the viscosity of various groups and identify the optimal combination of viscosity, in line with the Department of Health laid down by commercial weight-loss meal package Nutrient Reference Intake (Dietary Reference Intakes, DRIs) the ratio of nutrients. From the result, the correlation between the balance equation and viscosity of the factor experiment modules (green tea powder, selenium yeast, glucose powder) indicate the factor that affects most to the viscosity is green tea powder, followed by glucose powder selenium yeast has the minimum affect, and the factor grams are: green tea powder: 5.4 ± 0.7 g, selenium yeast: 1.3 ± 0.2 g, glucose powder 7.5 ± 0.2 g. The closest to the design value of the formulation viscosity 78 CPS (p<0.005), will be deployed into the generation of three kinds of raw materials factor meal package, 136 ± 5 calories per pack, net weight 32 ± 0.7 grams. Through the nutrition component analysis, three major nutrients than the total calories are as follows: carbohydrate 61 % (21.7 g, protein 19% (4.7g) and fat 20% (3.3 g), other types of vitamin and mineral content analysis, are all correspond with the original design of nutrient reference intake. This study using response surface methodology to find the optimal package of commercial weight-loss meal viscosity with the nutrients mix ratio can be further used in clinical studies to discuss the significant of weight-loss in clinical and the values in commercial development. |
本系統中英文摘要資訊取自各篇刊載內容。