臺灣博碩士論文加值系統

青香蕉粉富含膳食纖維及抗性澱粉等不溶性多醣，對於糖尿病、高血糖患者產品的開發具有潛力。本篇研究使用青香蕉 (Musa acuminate)，測定其成熟度是否適合乾燥磨粉，推斷半乳醣醛酸高於每克果肉 0.5 毫克及還原糖高於每克果肉 5 毫克，就超過本實驗青香蕉之界定範圍。青香蕉粉分為果皮、果肉及全果三部分測定其抗氧化能力。DPPH 自由基清除能力，果皮約 63.64%，其次分別為全果及果肉的 57.81 及 55.44%；ABTS+ 自由基清除能力，果皮同樣具有最高的 320.2 mM，其次分別為全果及果肉的 246.6 及 213.0 mM；總酚類化合物在果皮每克乾物相當於 5.68 毫克沒食子酸當量 (gallic acid equivalent, GAE)，約為果肉的 1.5 倍，約為全果的 1.3 倍；總黃酮含量在果皮每克乾物相當於 4.59 mg 槲皮素當量 (quercetin equivalent, QE)，約為果肉的 1.8 倍，約為全果的 1.6 倍。以上顯示青香蕉的果皮部分具有較高抗氧化能力，若能適當加工利用，對產品抗氧化能力之提升具有潛力。以 400 倍光學顯微鏡觀察青香蕉粉外觀，發現其外觀呈現多面體，在果皮及全果粉末的部分觀察到細小的纖維。產品開發則選擇臺灣飲料店常見的黑糖珍珠及魚漿煉製品之一的魚丸兩項產品，於黑糖珍珠中取代 25 及 50% 樹薯澱粉，樹薯澱粉控制組在感官品評中有最高的整體分數，其次分別為取代 50 及 25% 之組別，表示受試者在珍珠的感官喜好仍偏好傳統珍珠；以質構儀進行物性分析，取代 25% 之組別具有最高的硬度、膠黏性及咀嚼性；模擬試驗將珍珠分別浸泡於冷水，並於 7℃ 冰箱冷藏 24 小時，模擬珍珠於飲料中存放的狀況，物性分析發現以青香蕉粉取代樹薯澱粉的兩個組別較能夠維持其物性上的各項數值。於魚丸中取代 30、60 及 100% 的樹薯澱粉，以青香蕉粉取代 60 及 100% 之組別，在感官品評中分別獲得最高及次高的整體分數，表示以青香蕉粉取代樹薯澱粉有助於提升魚丸的感官特性；物性分析在取代 60% 之組別具有最高的硬度、膠黏性及咀嚼性。使用掃描電子顯微鏡觀察各組魚丸切片，可發現魚丸孔洞內的組織質地與青香蕉粉取代比例提升造成更緻密的變化，且青香蕉粉在經過擂潰及水煮處理後，仍然能夠在切片中清楚觀察到青香蕉粉顆粒；抗氧化能力方面，各組魚丸的 DPPH 及 ABTS+ 自由基清除能力隨青香蕉粉取代比例的提升而有增加的趨勢，表示青香蕉粉應用於產品能夠提高其抗氧化能力。

Unripe banana flour (UBF) is rich in dietary fiber and resistant starch (RS) that help for diabetes and hyperglycemia. This study used unripe banana (Musa acuminate) to determine whether its maturity is suitable for process. It’s concluded that galacturonic acid is higher than 0.5 mg/g pulp; reducing sugar is more than 5 mg/g pulp, which exceed the range of unripe banana. UBF was used to determine its antioxidant capacity. DPPH was 63.64% of the peel powder, followed by 57.81 and 55.44% of the whole banana and pulp powder, respectively; ABTS+ was 320.23 mM of the peel powder, followed by 246.64 and 213.04 mM of the whole banana and pulp powder, respectively; Total phenolic in peel powder was 5.68 mg Gallic acid equivalent/g dw, 1.5 times for the pulp powder and 1.3 times for the whole banana powder. Total flavonoid in peel powder was 4.59 mg Quercetin equivalent/g dw, 1.8 times for the pulp powder and 1.6 times for the whole banana powder. It was found that antioxidant capacity of unripe banana was mainly from the peel. UBF has stable properties can replace the tapioca starch (TS) in the product to make chewy tapioca balls (also known as pearls, or boba), and fish balls. Appearance of UBF was observed using a 400x optical microscope and was found that starch was polyhedron, also observe the short fibers of the banana peel. In the pearls, the 100-TS had higher scores in the overall score of sensory evaluation, but in texture profile analysis (TPA), UBF group has higher hardness, gumminess and chewiness. In simulation test, UBF group can keep each value of TPA. In the fish balls, the 60-UBF and 100-UBF have higher overall scores of sensory evaluation. Using scanning electron microscope (SEM) to observe the fish balls texture, can understand the texture change by UBF replacement. UBF use in fish balls also improve the DPPH and ABTS+ scavenging capacities. Accordingly, UBF could improve the sensory characteristics of product.

壹、 前言1
貳、 文獻整理2
一、 香蕉2
1 簡介2
1.1 香蕉之歷史2
1.2 臺灣香蕉之產量與進出口2
1.3 香蕉在地球上之產量3
2 香蕉之利用價值3
1.1 香蕉之營養價值及其生理功能成分3
1.2 香蕉富含抗性澱粉4
1.3 青香蕉粉之物化特性5
1.4 青香蕉粉之消化性5
1.5 乾燥條件對青香蕉磨粉之影響6
1.6 青香蕉粉於人體小腸之水解反應6
1.7 青香蕉粉對 pGI 之影響6
3 香蕉成熟度變化及判定7
4 香蕉之抗氧化能力、總酚類化合物含量及總黃酮含量7
二、 青香蕉粉之應用及其影響8
1 麵包8
2 義大利麵9
3 餅乾9
三、 質地剖面分析11
參、 實驗架構13
一、 整體實驗架構13
二、 香蕉乾燥磨粉前處理條件 (浸泡不同濃度檸檬酸) 影響之探討14
三、 青香蕉粉應用與產品開發15
四、 以青香蕉粉取代部分樹薯澱粉製作黑糖珍珠16
1 黑糖珍珠配方16
1.1 控制組 (100-TS)16
1.2 實驗組 A (25-UBF)16
1.3 實驗組 B (50-UBF)17
2 黑糖珍珠製作流程17
五、 以青香蕉粉取代樹薯澱粉製成魚丸18
1 魚丸配方18
1.1 控制組 (100-TS)18
1.2 實驗組 A (30-UBF)18
1.3 實驗組 B (60-UBF)19
1.4 實驗組 C (100-UBF)19
2 魚丸製作流程20
肆、 材料與方法21
一、 實驗材料21
1 實驗香蕉21
2 藥品來源21
3 產品原料23
二、 儀器設備24
三、 實驗方法26
1 青香蕉之成熟度試驗26
1.1 藥品配製26
1.2 半乳醣醛酸定量26
1.3 還原量定量27
2 青香蕉乾燥磨粉前處理27
3 青香蕉乾燥磨粉與保存方法28
4 青香蕉粉製成率28
5 青香蕉粉之一般成分分析28
5.1 藥品配製28
5.2 水分29
5.3 粗蛋白質29
5.4 粗脂肪30
5.5 粗纖維30
5.6 粗灰分31
5.7 碳水化合物31
6 抗氧化能力測定32
6.1 DPPH 及 ABTS+ 自由基清除能力測定32
6.1.1 藥品配製32
6.1.2 樣品之抗氧化成分萃取32
6.1.3 DPPH 自由基清除能力測定33
6.1.4 ABTS+ 自由基清除能力測定33
6.2 總酚類化合物及總黃酮含量測定34
6.2.1 藥品配製34
6.2.2 樣品之總酚及總黃酮含量萃取34
6.2.3 總酚類化合物含量35
6.2.4 總類黃酮含量35
7 還原力測定36
7.1 藥品配製36
7.2 還原力測定36
8 青香蕉前處理條件對其乾燥磨粉性狀之影響37
9 青香蕉粉應用於產品開發對其感官品評及物性之影響38
9.1 黑糖珍珠38
9.1.1 黑糖珍珠製作方法38
9.1.2 黑糖珍珠之感官品評38
9.1.3 黑糖珍珠之物性分析38
9.1.4 黑糖珍珠浸泡於冰水中貯藏一晚對其物性之影響39
9.2 魚丸39
9.2.1 魚丸製作方法39
9.2.2 使用 SEM 觀察魚丸組織切片40
9.2.3 魚丸之感官品評40
9.2.4 魚丸之物性分析40
9.2.5 青香蕉粉添加於魚丸當中對其抗氧化能力之影響41
伍、 結果與討論42
一、 青香蕉成熟度測試 (觀察 1-5 天)42
1 carbazole 比色法測定半乳醣醛酸含量 (Shelukhina & Fedichkina, 1994; Yeoh et al., 2008)42
2 DNS 比色法進行還原醣定量 (Fu et al., 2010)43
二、 青香蕉浸泡不同濃度檸檬酸對其磨粉後色澤、抗氧化能力之影響43
1 Lab 值及白度值43
2 抗氧化能力測定44
三、 青香蕉乾燥磨粉之製成率44
四、 青香蕉粉之一般組成分析45
五、 青香蕉粉之抗氧化能力測定45
1 DPPH 自由基清除能力 (Shimada et al., 1992)45
2 ABTS+ 自由基清除能力 (Re et al., 1999)46
3 總酚類化合物含量 (Park et al., 2012)46
4 總類黃酮含量 (Fatemeh et al., 2012)47
5 還原力測定 (Ferreira et al., 2007)47
六、 光學顯微鏡觀察青香蕉、豌豆、樹薯、小麥及馬鈴薯澱粉之外觀48
七、 青香蕉粉取代不同比例之樹薯澱粉開發黑糖珍珠產品48
1 感官品評48
2 物性分析49
3 模擬黑糖珍珠於飲料中存放之物性變化50
八、 青香蕉粉取代不同比例之樹薯澱粉開發魚丸產品51
1 感官品評51
2 物性分析51
3 魚丸之抗氧化能力測定52
4 以 SEM 觀察魚丸組織切片52
陸、 結論54
柒、 參考文獻55
捌、 圖表62

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