| Summary: | 碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 103 === Red quinoa (Chenopodium formosanum), also known as Taiwan quinoa, Taiwan native endemic plants, is Taiwan aborigines use more than a century of traditional crops. Recent studies have confirmed its rich nutritional value, which is rich in abundant phenols and betalains (Betanin), a high-quality source of natural pigments and antioxidants, help to improve the human physiological function is great potential in Taiwan ground cereals. Therefore, this study for the expansion of red quinoa in bakery products - Macaron the application, in order to meet the demands of the modern concept of healthy eating - the concept of low-sugar, so experiment to study the reduction of sugar macaroon recipe, then the red quinoa with Add and add the percentage of different ways to explore the Taiwan red quinoa reduce sugar Macaron optimal formula of conduct, in order to create an exclusive period Taiwan reduction in sugar to flavor macarons. The results showed that 20% reduction of sugar minus sugar recipe macaroon optimum amount; sensory evaluation in terms of flavor compared to commercial formulations macarons in appearance, taste, sweetness and overall taste, are all there is significant resistance difference (p<0.05). Add the red quinoa way, with red quinoa cooked meal group showed the most ideal; and consumer sensory evaluation results in reduction of red quinoa and a commercial flavor sugar macarons macarons conducted Although there is no statistical significance, but reduce sugar Red quinoa Macaron performance in all tasting the project has beenclose to a commercial flavor of the acceptance of macarons. Comprehensive words, along with a healthy diet conscious people to upgrade, this experiment sugar minus red quinoa Macaron in the future will have all of the value of goods that can be developed, while on the red quinoa application also provides baked goods more efficiently use.
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