Testing and Refining
Analyses of Physicochemical Properties and Bioactivities of Taiwanese Melaleuca Leucadendra Honey
Paper Presentation in a Themed Session Ya Fen Chang, Ming-Kuei Shih, Chih yao hou Chih yao hou, Li Fei Wang
These years, Taiwan Forestry Research Institute is helping beekeepers move the beekeeping bases to the forests that cover more than 60% of total Taiwan island area, and the 800 hectares of Melaleuca leucadendra growing in the Aogu Wetland broadleaf forest is one of the targets. Because of its long flowering period and uniqueness in the market, the economic potential of Taiwanese M. leucadendra honey is optimistically considered. However, there has been still a lack of the M. leucadendra honey-related fundamental/application researches that are essential for its commercialization. Thus, to explore the physicochemical properties and bioactivities of M. leucadendra honey, this research collected the M. leucadendra honey of non-chemical contamination produced in Aogu Wetland as the research sample, and the other two commercial honeys, including the world-famous Manuka honey of New Zealand and Taiwan Longan honey from Da Gangshan, were used as the reference samples. These honey samples were quantified for their total phenolic contents (TPC), total flavonoid contents (TFC), methylglyoxal contents (MGO), etc. Also, their antioxidant and antimicrobial activities were analyzed. In addition, the M. leucadendra honey was formulated into moisturizer and soap products, and the moisture retention capability and the overall acceptance by consumers were evaluated. The results revealed that the physiochemical and bioactive qualities of Taiwanese M. leucadendra honey were lower than Manuka honey but higher than Longan honey. On the other hand, the moisturizer and soap with M. leucadendra honey ingredient received better market acceptance, which indicated the merchandising possibility and economic potential of M. leucadendra honey.
A Discussion of the Quality of Eggless Chiffon Cake for the Addition of Lecithin with Whey Protein
Paper Presentation in a Themed Session Shyu Yung Shin, Yeh Lien Te, Ting Hsuan Cheng
Eggs are highly nutritious ingredients and also one of the primary raw materials for baking. In recent years, many consumers have found that they are allergic to eggs or unable to eat eggs, such as vegetarian and high cholesterol patients. As a result of the weather overheating, natural disasters, and food safety storms, etc., eggs are in short supply, which has caused the baking market to be stricken. Therefore, this study started from the egg to develop and improve, avoiding problems such as food safety and allergies. The albumin replaces the egg and adds lecithin to help to add 0%, 5%, 10%, 15% and 20% lecithin to explore the foaming state and stability of the foam in the water. Characteristics and texture, and physical analysis were compared with traditional chiffon cake, to research on whether there is a conspicuous difference (P <0.05).
A Study of the Attraction Factor of Taiwanese Mango Shaved Ice Image Using the Kano Model
Paper Presentation in a Themed Session Mei-Yi Wu, Ying-Hsuan Chen
With the rapid development of Internet and mobile communication technologies, attractive food photos coupled with electronic map services, food delivery platforms and consumer recommendations and reviews have become an important reference for people looking for food. Taiwanese mango shaved ice, which was listed as one of the “Top Ten Desserts in the World” by CNN was selected for this study. In this study, experts who have high involvement in mango shaved ice were invited to screen and analyze images of mango shaved ice to determine the elements that affect the charm of mango shaved ice. Using tools such as Delphi method, Analytic Hierarchy Process, and cluster analysis method, influence factors, evaluation items and categories were established. Fifty consumers who loved mango sorbet were invited to participate in Kano two-dimensional quality questionnaire. Important image attraction factors of mango shaved ice were determined using the Kano two-dimensional quality model formula and the calculation of the two factors of "Satisfaction potential (SI)" and "Dissatisfaction potential (DI)."
