本研究是將具有機能性成分之螺旋藻應用於烘焙食品(蛋糕)之製作，開發具健 康概念之海洋特色風味蛋糕。將添加不同比例(0%、2%、4%及6%)螺旋藻粉之蛋 糕體進行官能品評試驗，$吉果顯示添加4%螺旋藻粉之蛋糕體在外觀、風味及質地 上高於其他組別(2%及6%);整體接受度則顯示添加螺旋藻粉所製作之蛋糕與原味蛋糕(0%)無顯著差異(p>0.05)。將蛋糕塗抹之鮮奶油内餡添加不同比例之螺旋藻粉 (0%、1.5%及3%)進行品評試驗，結果顯示不添加海藻粉的鮮奶油内餡塗抹於原味蛋糕(0%)或是添加4%螺旋藻粉的蛋糕體，在外觀及整體接受度的分數較高 (p<0.05)，風味及質地則顯示無差異存在(p>0.05)。將各組於4°C下進行12天的貯存試驗，結果顯示在儲藏期間產品的總生菌數與黴菌數皆符合衛生標準。

This study conducts to use Spirulina as a functional ingredient of baked foods (cake) that for the development of a health conceptualized and ocean-flavored cake. Different proportions (0%, 2%, 4%, and 6%) of Spiralina powder were mixed during the cake body preparation and sensory evaluation was made. The results show that the cake in appearance, flavor, and texture had higher score than others in the 4% group; while there is no significant difference (p>0.05%) in the overall acceptability between the groups with and without Spirulina powder in the cake body. Different proportions (0%, 1.5%, and 3%) of Spirulina powder were mixed in the whipped cream that dressed on the cake body with or without Spirulina supplement. The results of sensory evaluation show that the whipped cream without Spirulina powder had higher score in appearance, and overall acceptability (p<0.05) when dressed on the cake body with or without Spiralina powder add; while there is no significant difference (p>0.05) in the flavor, and texture. The aerobic plate count of bacteria and mold test for all groups were executed for storage stability evaluation at 4 °C for 0-12 days. The results show that all groups were in line with the standards of food quality and safety.