Development of a Functional Mixed Drink with Sweet Potato

• Main Authors: Hung-Ta Lin, 林泓達
• Other Authors: Huei-Ju Wang
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/f6y989

碩士 === 中國文化大學 === 生活應用科學系 === 105 === The goal of this study was to develop sweet potato functional mixed beverage products. Sweet potato was used as the main material, and pineapple, wolfberry and walnut were added for sensory and nutritional purpose. The experimental drinks were divided into six groups (200SP, 100SP, 50SP, 200S, 100S, 50S) according to whether adding pineapple (P) and three kinds of sweet potatoes (S). Sensory evaluation, basic composition, and antioxidant activity of the test drinks were to evaluate and analyze. In appearance, the six groups of drinks are pale yellow; as for taste, the addition of the pineapple increased acidity and sweetness, making more changes of the taste. With respect to nutrition, the calories of these drinks are between 182-303 kcal. According to the amount of calories recommended per person per day, the intake of 400 g of this drink can be 10-15% of the daily energy required and it is suitable to be a snack supplement. The result of the general nutrient composition shows that 100S is a high-fat low-carbohydrate drink, 200SP is a high-carbohydrate low-fat drink, and different components offer different consumers to choose from depending on their needs. With regard to anti-oxidation, it is suggested that the antioxidant capacity of drinks and their phenolic content are related to walnut. For the drinks, the appearance, taste, nutrients, and even antioxidant capacity serve as main influencing factors, which can be employed as an important reference for the deployment of related drinks or for alternative materials in the future.