臺灣博碩士論文加值系統

乳糜瀉 (celiac disease) 患者會對麩質 (gluten) 產生自體免疫，迄今為止，他們僅能避免食用含麩質的食品，然而部分烘焙產品如無麩質蛋糕，多有營養價值低和質地差之缺點，為改善無麩質蛋糕之營養價值與品質，本篇將以不同比例之奇亞籽 (chia seeds) 添加至無麩質蛋糕中，探討其對無麩質蛋糕物理特性、營養價值和感官評價之影響。在物理特性方面發現當奇亞籽添加量為 10% 時，蛋糕有最高的中央高度與體積指數，並另外探討 10% 奇亞籽預水合和減油組別之結果，發現與預水合奇亞籽能使蛋糕達到更好的中央高度與體積指數。而隨著奇亞籽的添加量持續提升時，麵糊黏度和蛋糕硬度 (hardness) 則是有上升的現象，麵糊密度、蛋糕亮度、內聚性 (cohesiveness) 和回復性 (resilience) 則有下降的趨勢。在營養價值方面發現隨著奇亞籽添加量提升時，粗蛋白、粗脂肪和灰分含量隨之提升，除之此外，根據脂肪酸分析結果發現，提升比例最多的含量為 α-次亞麻油酸 (α-linolenic acid)，且隨著奇亞籽的添加量提升時，總多酚含量 (total phenolics content)、DPPH 自由基清除能力 (DPPH radical scavenging activity) 及還原力 (reducing power) 也隨之上升，而胺基酸分析結果顯示添加 10% 奇亞籽能顯著提升蛋糕中肌肽 (Carnosine, Car) 含量。最後，根據感官品評結果顯示，添加 10% 奇亞籽水合之總體喜好度與一般米蛋糕和小麥蛋糕組別並無顯著差異，顯示此系列產品之開發潛力。

Celiac disease is a permanent auto-immune enteropathy, which is triggered in genetically predisposed individuals by the ingestion of dietary gluten. To date, the only available treatment for celiac disease is strict adherence to a gluten-free diet, however, gluten-free products have been known to have lower nutritional value, poor volume and texture than gluten products. Therefore, the aim of this study is to investigate the effectiveness of the addition of chia seeds in the batter’s properties relating to the technological and nutritional quality of gluten-free cakes. In terms of physical properties, it has been found that when the cake is supplemented with 10% chia seeds, the highest central height and volume index is achived. Using these results, the cake which was supplemented with 10% chia seeds that were treated with pre-hydration and oil reduction were investigated. It was found that pre-hydrated chia seeds can achieve a better central height and volume index of the cake. On the other hand, as the chia seeds flour substitute ratio increased, the batter viscosity and the cake hardness also increased while the batter density, cake brightness, cohesiveness and resilience decreased. In terms of nutritional value, as the chia seeds flour substitute ratio increased, the content of crude protein, crude fat, and ash increased. According to the results of fatty acid analysis, the most significant content of the fatty acids was α-linolenic acid. It was also found that the total phenolics content, DPPH radical scavenging activity and reducing power increased as the amount of chia seeds increased. Other than the results of the sensory evaluation there was no significant difference when comparing the 10% pre-hydrated chia seeds with the regular rice cake and wheat cake, thus indicating the development potential of this series of products.

壹、前言 1
貳、文獻回顧 3
一、無麩質食品 3
1.1 麩質簡介 3
1.2 麩質過敏 3
1.3 無麩質食品定義及規範 4
二、應用於無麩質烘焙產品的添加物 4
2.1 親水性膠體 4
2.2 植物性原料 5
三、稻米 5
3.1 簡介 5
3.2 種類 6
3.2.1 秈稻 (Oryza sativa indica) 6
3.2.2 稉稻 (Oryza sativa japonica) 6
3.2.3 糯稻 (Oryza sativa var glutinosa) 6
3.3 營養價值 7
3.4 米穀粉 7
3.4.1 濕磨法 7
3.4.2 半乾磨法 7
3.4.3 乾磨法 8
四、奇亞籽 8
4.1 簡介 8
4.2 營養價值 8
4.3 奇亞籽膠體 9
4.4 應用 9
4.5 於烘焙產品之研究 10
参、實驗架構 11
肆、實驗器材與方法 13
一、實驗器材與藥品 13
1.1 材料 13
1.2 試藥 13
1.3 儀器 14
二、實驗方法 15
2.1 樣品製備 15
2.2 直鏈澱粉分析 15
2.3 麵糊特性 16
2.3.1 密度分析 16
2.3.2 黏度分析 16
2.4 物理特性分析 16
2.4.1 蛋糕外觀分析 16
2.4.2 色差分析 16
2.4.3 質地分析 17
2.5 儲存性分析 17
2.5.1 水分變化 17
2.5.2 水活性變化 17
2.5.3 質地變化 18
2.6 一般成分分析 18
2.6.1 灰分 18
2.6.2 粗蛋白 18
2.6.3 粗脂肪 18
2.7 脂肪酸分析 19
2.8 胺基酸分析 20
2.8.1 萃取物之製備 20
2.8.2 分析方法 20
2.9 抗氧化分析 20
2.9.1 萃取物之製備 20
2.9.2 總多酚含量 21
2.9.3 DPPH 自由基清除能力 21
2.9.4 還原力 21
2.10 ACE 抑制能力之測定 21
2.10.1 萃取物之製備 21
2.10.2 分析方法 22
2.11 感官品評 22
2.12 統計分析 23
伍、結果與討論 24
一、直鏈澱粉分析 24
二、麵糊特性 24
2.1 密度分析 24
2.2 黏度分析 24
三、物理特性分析 25
3.1 蛋糕外觀分析 25
3.2 色差分析 25
3.3 質地分析 26
四、儲存性分析 26
4.1 水分變化 26
4.2 水活性變化 27
4.3 質地變化 27
五、一般成分分析 28
六、脂肪酸分析 28
七、胺基酸分析 29
八、抗氧化能力分析 29
8.1 總多酚含量分析 30
8.2 DPPH 自由基清除能力分析 30
8.3 還原力分析 30
九、ACE 抑制能力之測定 30
十、感官品評 31
十一、相關性分析 31
陸、結論 32
柒、參考文獻 33
捌、圖表 42
玖、附錄 62

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