臺灣博碩士論文加值系統

未經催熟的青香蕉含有不易被人體所消化的抗性澱粉，經研究發現對人體的健康具有益處。本研究以未經催熟處理的青香蕉為原料，經乾燥、磨粉及過篩（200 mesh）後製成香蕉粉（banana powder；BP），無法過篩則為香蕉渣（residual banana powder；R-BP）；將BP以澱粉酶消化後則製成高纖香蕉粉（high fiber banana powder；HF-BP）。BP與HF-BP分別以10%、20%、30%、40%取代麵粉製備麵包；R-BP亦以四種比例取代麵粉製備餅乾，以未添加作為對照組，探討未催熟青香蕉的添加對烘焙食品的組成份及外觀之影響。在一般組成分、總膳食纖維與抗性澱粉含量，以R-BP最高；三種粉末皆以非水溶性膳食纖維為主。物性分析結果，HF-BP與BP色澤較亮；BP麵糊之黏度數值及糊化溫度隨取代量增加而上升，回凝黏度在取代量30%以下隨著取代量的增加而上升；HF-BP麵糊在取代量小於30%時，麵糊黏度數值隨取代量增加而下降，糊化溫度則上升，當取代量至40%時，其黏度曲線會趨近於直線。製成BP或HF-BP麵包成品；取代量增加，麵包成品的灰份、膳食纖維含量增加；在外觀品質，與對照組相比，隨取代量增加，麵包高度隨之降低、L值下降、而a、b值則增加。在麵包感官品評，以10%BP麵包接受度最高，而以40%HF-BP麵包接受度最低。在餅乾方面，與對照組相比，添加R-BP之餅乾的灰分及粗脂肪含量較低，其水分及粗蛋白含量則較高，隨著取代量的增加，其水分及粗脂肪遞減而灰分與粗蛋白遞增。在餅乾膳食纖維，不論是水溶性膳食纖維或非水溶性膳食纖維，其含量皆隨著取代量增加而增加。餅乾色澤隨著取代量增加漸呈暗沉，其色澤偏向紅灰色。在感官品評，香蕉渣餅乾在各項分數都低於對照組。本實驗研究後發現，在麵包製備，不論是香蕉粉或是高纖香蕉粉麵包，其取代量皆不建議高於20%，以維持外觀品質與口感；而在餅乾部分則建議取代量在10%以下。

The unripe green banana contain the resistant starch which have several effect such as prevention intestinal diseases increase and decrease the glycemic index...etc. This study used the unripe green banana during the drying、milling and sifting to produce the banana powder(BP) ; the banana powder during the enzymes digestion to produce the fiber banana powder(HF-BP)；in the process to produce BP and HF-BP，the large particles which can not be sifted are the residual banana powder(R-BP).The BP and HF-BP respectively by 10% 20%, 30%, 40% proportion substituted flour produce bread, addition, R-BP also respectively by 10%, 20%, 30%, 40% to replace flour prepared cookies. the unsubstituted bread and cookies as a control group . The purpose of this study is to probe the effect of proximate composition and appearance quality of bread when BP and HF-BP replace the flour . In the powder result, the proximate composition results found in the proximate composition of R-BP are higher than BP and HF-BP powder.In the dietary fiber result, most of dietary fiber content in powder is the insoluble dietary fiber the highest of its dietary fiber is the R-BP, HF-BP followed, BP at least, the results consistent with resistant starch.In color analysis, the powder HF-BP and BP powder compared to the color lighter tends red gray.The BP powder pasting properties analysis show the pasting temperature peak viscosity、final viscosity and breakdown were increase follow the replace proportion increase,the HF-BP powder pasting properties analysis show the pasting temperature peak viscosity、final viscosity and breakdown were decrease follow the replace proportion decrease. In the bread result, proximate composition analysis show whether BP bread or HF-BP bread, in addition to the ash outside, the content of remaining ingredients are as the substituent of the rising proportion of reduced.In the bread Dietary fiber result, the dietary fiber content of bread, with increasing the amount of BP or HF-BP powder substituted increases.However, in the appearance quality of bread will decrease with the increase in the amount of which may be substituted, and the color of bread with BP and HF-BP substitution amount of the increase in the L value decreased gradually, but the value of a、b will gradually increase.In bread sensory evaluation section, the highest acceptance is 10% BP bread , and the lowest acceptance is 40% of HF-BP bread .In the cookie result,the proximate composition show the R-BP cookie ash and crude fat content will significantly lower compared with the control group, moisture and crude protein content will significantly higher than that of the control group；with increasing substitution, the moisture and crude fat content will gradually reduce the ash and crude protein content will gradually increase. The dietary fiber content of cookie are increased with increase in the amount of which may be substituted. The color result of cookie , with increasing substitution the cookie will gradually dull red-gray, the color will favor. The R-BP sensory evaluation cookie scores are lower than those in the control group. This study found that in the bread part, in order to maintain the appearance of quality and taste regardless of banana flour or high-fiber banana flour bread substitution neither suggested more than 20%, ; proposes to replace the cookie part in the 10% or less.

中文摘要 .....................................................................i
英文摘要 ....................................................................iii
謝誌 .........................................................................v

第一章 前言 ....................................................................1
第二章 文獻探討
2.1膳食纖維
2.1.1膳食纖維定義...............................................................3
2.1.2膳食纖維種類...............................................................3
2.1.3膳食纖維之生理功能..........................................................5

2.2 抗性澱粉
2.2.1抗性澱粉(Resistant starch,RS)之定義........................................8
2.2.2抗性澱粉的分類.............................................................8
2.2.3 抗性澱粉形成機制與製造流程.................................................10
2.2.4 抗性澱粉的生理功能........................................................12

2.3　香蕉
2.3.1　簡介 ..................................................................13
2.3.2　香蕉分類................................................................13
2.3.3　香蕉營養成分 ...........................................................14
2.3.4　香蕉之生理功能...........................................................16
2.3.5　青香蕉於食品上之應用.....................................................16

2.4麵包
2.4.1 麵包 ...................................................................18
2.4.2 麵包發酵方法 ........................................................... 18
2.4.3 麵包製作性質 ............................................................20

2.5 於烘焙食品中添加膳食纖維之影響 ..............................................22

第三章 材料與方法
3.1 實驗目的與架構 ............................................................23
3.2實驗材料
3.2.1青香蕉原料................................................................25
3.2.2烘焙產品材料..............................................................25
3.2.3化學藥品.................................................................25
3.2.4儀器設備.................................................................28

3.3實驗步驟
3.3.1香蕉粉、高纖香蕉粉與香蕉渣製備..............................................30
3.3.2麵包製作.................................................................30
3.3.3 餅乾製作................................................................32
3.4　化學分析.................................................................33
3.5 麵糊黏度..................................................................39
3.6色澤分析...................................................................39
3.7質地分析...................................................................39
3.8官能品評...................................................................40
3.9統計分析...................................................................40
第四章 結果與討論 ............................................................42
第五章 結論..................................................................78
第六章 參考文獻..............................................................79
表　目　錄
表1 抗性澱粉種類...............................................................9
表2 香蕉營養成分..............................................................15
表3 麵包製備配方..............................................................31
表4 餅乾製備配方..............................................................32
表5 TPA測定條件..............................................................40
表6 官能品評問卷............................................................. 41
表7 香蕉粉、高纖香蕉粉及香蕉渣之一般成分.........................................47
表8 香蕉粉、高纖香蕉粉及香蕉渣之膳食纖維含量.....................................48
表9 香蕉粉、高纖香蕉粉與香蕉渣之抗性澱粉含量.....................................49
表10 香蕉粉與高纖香蕉粉之色澤分析................................................50
表11 香蕉粉與高纖香蕉粉之黏度性質................................................51
表12 香蕉粉與高纖香蕉粉麵包之一般組成分...........................................55
表13 香蕉粉與高纖香蕉粉麵包之膳食纖維含量.........................................57
表14香蕉粉與高纖香蕉粉麵包之抗性澱粉含量..........................................60
表15香蕉粉與高纖香蕉粉麵包之色澤分析..............................................63
表16 香蕉粉與高纖香蕉粉麵包之質地分析.............................................64
表17 香蕉粉與高纖香蕉粉麵包之感官品評.............................................76
表18 香蕉渣餅乾之一般組成分......................................................71
表19 香蕉渣餅乾之膳食纖維含量....................................................73
表20 香蕉粉與高纖香蕉粉麵包之色澤分析.............................................74
表21 香蕉渣餅乾之感官品評.......................................................76
圖　目　錄
圖1 抗性澱粉生成模式...........................................................11
圖2 實驗架構..................................................................24
圖3 香蕉粉之麵糊黏度...........................................................52
圖4 高纖香蕉粉之麵糊黏度.......................................................52
圖5 Prosky分析方法............................................................59
圖6 Englyst分析方法...........................................................59
圖7 對照組與香蕉粉麵包成品......................................................68
圖8 對照組與高纖香蕉粉麵包成品..................................................69
圖9對照組與香蕉渣餅乾成品........................................................77

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