臺灣博碩士論文加值系統

柳橙與金桔是台灣重要的農業經濟作物，在加工過程中會產生大量的果渣廢棄物，果渣中含有豐富的膳食纖維，值得深入以不同加工方式開發利用。本研究利用反應曲面法探討柳橙果渣與金桔果渣擠壓加工條件之最適化，擠壓參數包括套筒溫度115C、125C、135C，原料混合後含水率10、14、18 g/100 g及螺軸轉速230、290、350 rpm，利用各項處理組之水溶性膳食纖維含量求得最佳化條件，並探討擠壓加工對擠出物理化性質之影響。繼而以體外(in vitro)實驗評估果渣擠出物對於對葡萄糖吸附、膽固醇微膠粒瓦解能力、膽酸結合能力的影響。最後以最適條件擠壓果渣，進一步將高纖擠壓物開發具有營養功能性烘焙產品，並探討果渣擠出物對吐司品質的影響。實驗結果顯示柳橙及金桔果渣中水溶性膳食纖維顯著受到三個擠壓因子的影響，由回歸方程式得知柳橙果渣之最適擠壓條件為套筒溫度131.6C、原料含水率16 %、螺軸轉速304.8 rpm，而金桔果渣之最適擠壓條件為套筒溫度128.5C、原料含水率15.6%、螺軸轉速298.1 rpm。柳橙及金桔果渣擠壓處理前的水溶性膳食纖維含量分別為17.3%及24.6%，在最適擠壓條件下，果渣經擠壓處理後其水溶性膳食纖維分別提高至29.8%及40.0%。柳橙及金桔果渣經單軸擠壓機處理後會改變其理化性質，相較於擠壓前顯著（P < 0.05）提高果渣之總體密度、水滯留能力、膨脹性、離子交換能力、水溶性指標、復水分散度、凝膠化及乳化能力。在體外實驗方面，柳橙與金桔擠壓物對葡萄糖的吸附較纖維素及未擠壓處理者有延緩作用，柳橙與金桔果渣經擠壓處理後其膽固醇微膠粒瓦解能力顯著(P < 0.05)高於未經擠壓處理者。柳橙與金桔吐司隨著果渣取代麵粉的量提高，其總面積及體積會隨之變小，而孔洞所占的面積百分比與硬度則隨著果渣取代麵粉的量提高，添加果渣明顯(P < 0.05)影響吐司色澤，柳橙與金桔果渣取代5%麵粉，其整體接受性在可接受程度以上。綜合以上結果，柳橙與金桔果渣經擠壓處理後比未擠壓處理者，更具有良好的理化特性及體外生理功能評估。

Orang (Citrus sinensis L. cv.) and calamondin (Citrus microcarpa Bonge) are important agricultural crops in Taiwan. After processing, a great quantity of pomace was produced. Pomace is rich in dietary fiber. It is worthwhile to deeply investigate the development and utilization of the pomace by different processing. The study was to investigate the optimization of extruded pomace derived from orange and calamondin using response surface methodology. Tested extrusion variables were barrel temperature (115C, 125C, 135C), moisture contents (10, 14, 18 g/100 g) and screw speed (230, 290, 350 rpm). Soluble dietary fiber content in each treatment group serves as an evaluable index to obtain optimal conditions. Meanwhile, the effect of extrusion processing on physicochemical properties of extrudates as well as in vitro physiological tests such as glucose absorption, cholesterol micelle solubility capacity and bile acid binding capacity of extrudates were also evaluated. Finally, the use of optimal extrusion conditions would further develop a high-fiber bakery product with nutritional function, and investigate its quality. The results showed that soluble dietary fiber content of extrudates was significantly influenced by above three variables. From calculation of regression equation, it showed that optimal extrusion condition: barrel temperature, moisture content, and screw speed of extruded orange pomace is 131.6C, 16 g/100 g and 304.8 rpm, respectively; while barrel temperature, moisture content, and screw speed of extruded calamondin pomace is 128.5C, 15.6 g/100 g , 298.1 rpm, respectively. The soluble dietary fiber contents of orange and calamondin pomace were 17.3% and 24.6%, respectively before extrusion. Processing conditions increased soluble dietary fiber content up to 29.8% and 40.0%, respectively for orange pomace and calamondin pomace. These pomace processed by single extruder significantly (P < 0.05) change the physicochemical properties such as bulk density, water-retention capacity, swelling property, cation-exchange capacity, water solubility index, dispersibility, emulsification activity, and gelation property in which they had higher properties than those before extrusion. The results of In vitro experiments indicate that orange and calamondin extrudates than the cellulose and non-extruded pomaces could effectively retard glucose absorption. Orange and calamondin pomace after extrusion was found to significantly (P < 0.05) decrease the amount of intact cholesterol-micelle than those without extrusion processing. Increased addition of extruded pomace into bread formulation resulted in decreases of total area and specific volume as well as increases of cell area and hardness. The substitution of extrude pomace into bread formulation at the level of 5% significantly (P < 0.05) influences the bread color, but sensory evaluation has indicated that the bread product are acceptable to the target audience. In conclusion, oranges and calamondin pomace by extrusion processing than those without extrusion, had good physicochemical properties and physiological functions in vitro.

摘要 I
Abstract III
誌謝 V
目錄 VI
前言 1
第壹章 文獻整理 3
一、金桔簡介 3
二、柳橙簡介 3
三、膳食纖維簡介 4
四、食品擠壓技術 12
五、反應曲面法 14
六、麵包製作方法 20
七、膳食纖維對麵包品質之影響 21
第貳章 材料與方法 23
一、材料與藥品 23
二、實驗儀器 24
三、實驗方法 25
第參章 結果與討論 47
第肆章 結論 100
第五章 參考文獻 102

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