碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 105 / According to previous research in our laboratory, the ayu roe hydrolysate (AH) from defatted ayu protein (AP) hydrolyzed by a combination of three enzyme were employed in my study. After the preparation of AH, four functional drinks (AS, BS, CS and DS) with different herb extract formula containing AH were made. Thenafter, the antioxidant activities including reducing power and DPPH radical scavenging of samples were estimated. The results showed that the antioxidant activities of DS were the highest. Furthermore, DS also displayed the highest inhibitory effect on oxidative damage in the plasmid DNA cleavage assay. Besides, colorimeter and turbidimeter were used to measure the color (L *, a * and b *) and turbidity (NTU) of the samples, respectively. It indicated that CS is the most clear and bright and AS is the darkest. After developing a flavor wheel of the drinks, we evaluated AS, BS, CS and DS by sensory evaluation with an affective test (9 points). It showed that no significant difference in the color preference of samples responded from panelists although data measured from the colorimeter displayed significantly different results. Moreover, the results of the turbidity and brightness of the samples showed correlative results of the machine tests, and panelists tended to like CS or DS with clear and bright properties. In the sense of smell, panelists prefer to samples added chrysanthemum (Chrysanthemi Flos). In the sense of taste, the sweetness may influence the preference of panelists and it can be explained why licorice (Glycyrrhizae Radix) added sample were liked by panelists. In addition, the sweetness may affect the bitterness of the evaluation. Because DS demonstrates the most significant antioxidant activity and sensory acceptability (in the aroma, taste and overall acceptability), it may potentially be a functional drink.
| Identifer | oai:union.ndltd.org:TW/105NKIM0084019 |
| Date | January 2017 |
| Creators | TSAI,YA-LI, 蔡亞莉 |
| Contributors | YANG,JING-IONG, 楊景雍 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 92 |
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