The evaluation of acceptability and hedonic test on yogurt with husk-contained and husk-free red quinoa

碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 106 === Quinoa (Chenopodium quinoa) is a kind of staple food crop introduced from andes, South America, belonging to broadleaf type, pseudocereal, and can grow into 1-3 meters long. Quinoa also has been praised as “the ruby among grains”, which contained great amou...

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Main Authors: Ya-Chen Jhen, 陳雅貞
Other Authors: Meei-Yn Lin
Format: Others
Language:zh-TW
Published: 2018
Online Access:http://ndltd.ncl.edu.tw/handle/44zb7a
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spelling ndltd-TW-106NCHU52530382019-05-16T01:24:31Z http://ndltd.ncl.edu.tw/handle/44zb7a The evaluation of acceptability and hedonic test on yogurt with husk-contained and husk-free red quinoa 帶殼及去殼紅藜優格之嗜好性測試及評估 Ya-Chen Jhen 陳雅貞 碩士 國立中興大學 食品暨應用生物科技學系所 106 Quinoa (Chenopodium quinoa) is a kind of staple food crop introduced from andes, South America, belonging to broadleaf type, pseudocereal, and can grow into 1-3 meters long. Quinoa also has been praised as “the ruby among grains”, which contained great amount of nutrition and micro-nutrients, such as proteins, carbohydrates, lipids, vitamins, and minerals. (Fig.1). According to recent research, quinoa also have rich quantity of protein and essential amino acid, like: lysine, valine and histidine…. etc., which can provide us sufficient daily nutritional intake. Beside, quinoa also have lots of dietary fiber inflicting good influences on our body function, including: promoting gastrointestinal motility, providing people with satiety, and both functions can decrease people’s appetite in order to control someone’s eating habit. Given that quinoa has so many advantages, this paper plan to combine quinoa with yogurt, which has become popular in modern time. Research’s sample including pure yogurt, yogurt with husk-contained quinoa, and yogurt with husk-removed quinoa, andthere were 60 experienced people invited to join the hedonic test. the comment form focus on four variations, including: appearance, odor, taste, and texture. After gatheringthese forms, the analyst begins and compares each value in order to underst and people’s acceptance in quinoa-contained yogurt. At last, provide future research with more information and materials. Meei-Yn Lin 林美吟 2018 學位論文 ; thesis 51 zh-TW
collection NDLTD
language zh-TW
format Others
sources NDLTD
description 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 106 === Quinoa (Chenopodium quinoa) is a kind of staple food crop introduced from andes, South America, belonging to broadleaf type, pseudocereal, and can grow into 1-3 meters long. Quinoa also has been praised as “the ruby among grains”, which contained great amount of nutrition and micro-nutrients, such as proteins, carbohydrates, lipids, vitamins, and minerals. (Fig.1). According to recent research, quinoa also have rich quantity of protein and essential amino acid, like: lysine, valine and histidine…. etc., which can provide us sufficient daily nutritional intake. Beside, quinoa also have lots of dietary fiber inflicting good influences on our body function, including: promoting gastrointestinal motility, providing people with satiety, and both functions can decrease people’s appetite in order to control someone’s eating habit. Given that quinoa has so many advantages, this paper plan to combine quinoa with yogurt, which has become popular in modern time. Research’s sample including pure yogurt, yogurt with husk-contained quinoa, and yogurt with husk-removed quinoa, andthere were 60 experienced people invited to join the hedonic test. the comment form focus on four variations, including: appearance, odor, taste, and texture. After gatheringthese forms, the analyst begins and compares each value in order to underst and people’s acceptance in quinoa-contained yogurt. At last, provide future research with more information and materials.
author2 Meei-Yn Lin
author_facet Meei-Yn Lin
Ya-Chen Jhen
陳雅貞
author Ya-Chen Jhen
陳雅貞
spellingShingle Ya-Chen Jhen
陳雅貞
The evaluation of acceptability and hedonic test on yogurt with husk-contained and husk-free red quinoa
author_sort Ya-Chen Jhen
title The evaluation of acceptability and hedonic test on yogurt with husk-contained and husk-free red quinoa
title_short The evaluation of acceptability and hedonic test on yogurt with husk-contained and husk-free red quinoa
title_full The evaluation of acceptability and hedonic test on yogurt with husk-contained and husk-free red quinoa
title_fullStr The evaluation of acceptability and hedonic test on yogurt with husk-contained and husk-free red quinoa
title_full_unstemmed The evaluation of acceptability and hedonic test on yogurt with husk-contained and husk-free red quinoa
title_sort evaluation of acceptability and hedonic test on yogurt with husk-contained and husk-free red quinoa
publishDate 2018
url http://ndltd.ncl.edu.tw/handle/44zb7a
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