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題名 | 大學生對添加牛奶食品的接受度 |
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作者 | 胡雪萍; 陳維業; 鄧惠丹; | 書刊名 | 中華民國營養學會雜誌 |
卷期 | 18:1/2 民82.05 |
頁次 | 頁79-85 |
分類號 | 411.38 |
關鍵詞 | 大學生; 牛奶; 食品; 接受度; 添加; |
語文 | 中文(Chinese) |
中文摘要 | 近來研究調查指出國人鈣質和維生素B2的攝取為建議量的82和84,本實驗欲以牛奶添加於食譜中,看喜愛或不喜愛牛奶者對改良食譜的接受度。26名大學生依每週飲用牛奶的頻率分成兩組,喜牛奶組15人飲用次數等於或大於三次,牛奶使用頻率每週極少或不飲用者11人為不喜牛奶組,以Hedonic scale來評估六種食譜(添加牛奶與否的三種食譜),結果顯示由顏色、質感、味道和接受度各方面看,三色蛋及奶油菜膽的牛奶食譜分數均較原食譜高(4.04 Vs 3.24,2.34 Vs 2.1),而且在三色蛋食譜中,喜牛奶組在評估的四個項目上及不喜牛奶組在質感項目上,均具統計上的意義。但雞粒玉米湯則呈相反的結果。不論喜/不喜牛奶組對添加牛奶Z否的食譜,前組各項平均分數均高於後組,但兩組在統計上無差異。總之,三色蛋和奶油菜膽兩食譜對不論喜/不喜牛奶者,以牛奶取代水後的接受度均良好,可推廣之;但雞粒玉米湯以牛奶完全代替高湯卻無法被大眾接受,牛奶食譜的鈣質含量增高(p<0.05)但添加牛奶對食品中維生素B2含量的增加助益不大。 |
英文摘要 | In this study, students enrolled at Taipei Medical College were chosen asthe target groups. The milk-liked group (n = 15) drank milk equal or more than3 times per week and the other group (n = 11) seldom or never drank fresh milk.The objective of this study is to investigate the acceptability of milk-modifiedrecipes between two groups. A 5-point hedonic scale was used to rank the original and milk-substituted recipes from color, texture, taste and acceptability items. The milk-containing products Tri-colored eggs and Golden scalloped cabbage withthe higher scores showed the better acceptance than the original recipes (4.04 Vs3.24, 2.34 Vs 2.1,respectively). However, as seen in the Diced chicken with cornsoup, the instead of broth to milk can affect its acceptability and were ratedunacceptability. The acceptability of two group to six recipes, mean scores of milk-liked group higher than the other group, but no significant difference. The calcium content of milk-substituted recipes was increased but vitamin B2 contentwas no change. |
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