論文宣讀

近年功能性乳製品的開發備受重視，優格因含有豐富乳酸菌與營養成分而成為常見的健康食品載體。麒麟菜屬（Eucheuma spp.）因其富含多酚、類黃酮等生物活性成分，具抗氧化潛力；而其富含的膳食多醣，具有凝膠、增稠和保水的特性，使麒麟菜在食品中具有一定的應用潛力，尤其是在像優格這類需要提升質地穩定性的乳製品裡。有研究指出，耳突麒麟菜的萃取物可改善小鼠結腸損傷與大鼠骨關節炎症狀，顯示其具生物調節潛力，然而，麒麟菜屬作為天然功能性添加物以及應用於乳品開發之研究仍較為缺乏。因此，本研究旨在評估添加不同濃度（0.25%、0.5%、1%）之耳突麒麟菜水萃取物（Eucheuma cottonii Water Extract, EWE）對凝態優格(set yogurt)理化、微生物與抗氧化特性的影響。實驗結果顯示，EWE之添加不影響優格發酵及發酵終點之pH與可滴定酸度。當添加濃度為1%時，產品表現出較高硬度及較低乳清分離率，反映出凝膠結構更為穩定。在抗氧化活性測試中，EWE組樣品展現顯著提升之抗氧化能力。感官評估結果顯示色澤與風味未受明顯影響，表示EWE添加後仍具良好接受性。綜合而言，耳突麒麟菜水萃取物可同時提升凝態優格的質地穩定性與抗氧化能力，尤以1% 添加量效果最佳，因此具有潛力應用於多元乳品之開發，以提升國內乳品之競爭力。

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