以釋迦取代磅蛋糕之可行性分析

Optimal Make-To-Order Production Scheduling with Production Consideration

本研究主要目的試將甜點裡的精製糖以天然糖份，進行官能品評分析。選擇糖度高、近期曾遭受出口封鎖兩年而導致過剩的臺灣農產品－台東釋迦，將釋迦果泥取代糖粉混合在成分單純的磅蛋糕，保留糕點的美味及水果的營養成分，減少精製糖的攝取、減輕供過於求的衝擊，為釋迦果農在滯銷時突破瓶頸，也添增了釋迦融入料理的豐富性。本研究分別以0%、25%、50%、75%、100%等五項不同比例的釋迦果泥，拌入在磅蛋糕麵糊裡，分成對照組及四個實驗組，個別進行物理測試，分析其軟硬度、色澤度、高度、糖度及水分，由45位受測者進行官能品評施測，依序提問口感、香氣、甜度、色澤、喜好度五個面向的問題，藉以得知釋迦磅蛋糕的接受程度，本研究於結果發現釋迦具有取代精製糖於磅蛋糕的可行性，不論是以客觀的科學方式，抑或是主觀的感官品評問卷調查，都有著有利的數據結果。

The primary objective of this study is to evaluate the feasibility of replacing refined sugar in desserts with natural sugars through sensory evaluation. It focuses on custard apple (Annona squamosa) from Taitung, Taiwan, a high-sugar fruit that has recently faced a twoyear export ban, leading to an oversupply. By substituting powdered sugar with custard apple puree in a simple-ingredient pound cake recipe, it aims to preserve the cake’s deliciousness and nutritional value, while also reducing refined sugar intake, mitigating the impact of surplus production, break through the bottleneck for Shakyamuni fruit farmers when sales are lagging behind and enhancing the culinary versatility of custard apples. The study incorporates five different substitution levels of custard apple puree in the pound cake batter: 0%, 25%, 50%, 75%, and 100%, forming a control group and four experimental groups. Each variation underwent physical analysis, measuring texture (firmness), color, height, sugar content, and moisture levels. Additionally, 45 participants conducted sensory evaluations, assessing texture, aroma, sweetness, color, and overall preference.The findings reveal that custard apple puree is a viable alternative to refined sugar in pound cake. Both objective scientific measurements and subjective sensory evaluation surveys yielded favorable results, supporting the feasibility of this substitution.