甘藷台農72號烤藷品質之研究

利幸貞; 陳一心; Hsin-Chen Lee; Yi-Shin Chen; 利幸貞;陳一心

doi:10.6156/JTAR/2005.05402.02

甘藷台農72號烤藷品質之研究

Other Title

Study on the Taste Quality of Baked Sweet Potato Variety Tainung No. 72

Journal

台灣農業研究

Journal Volume

54

Journal Issue

2

Pages

83-92

Date Issued

2005-06-02

Date

2005-06-02

Author(s)

利幸貞

陳一心

Hsin-Chen Lee

Yi-Shin Chen

DOI

10.6156/JTAR/2005.05402.02

URI

https://scholars.tari.gov.tw/handle/123456789/12169

Abstract

甘藷品種台農72號烤藷表皮紅色，肉色橙黃色，食用時烤藷表皮容易剝離，質地呈偏粉質特性。影響台農72號烤藷甜味的可溶性糖成分主要取決於麥芽糖與蔗糖含量的高低，烤藷中蔗糖含量的多寡受原料生藷大小影響，呈顯著正相關。 The appearance of baked sweet potato variety Tainung No.72(TNG72) is red and its flesh is orange-yellow. The skin peels easily and the quality shows powdery. The contents of maltose and sucrose influence the sweet level of baked tuber.

Subjects

甘藷

烤藷

食味品質

甜度

Sweet potato

Baked tuber

Taste quality

Sweetness

Publisher

農業試驗所

Type

journal article

File(s)

Name

journal_arc_54-2-2.pdf

Size

464.23 KB

Format

Adobe PDF

Checksum

(MD5):484d759a427c60cdf14f7114a1f739ad