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研究生:康佩慈
研究生(外文):Pei-Tzu Kang
論文名稱:鳳梨心高纖麵包研發與品質特性之探討
論文名稱(外文):Functional and Baking Properties of Pineapple Core for Bread Making
指導教授:簡思平簡思平引用關係
指導教授(外文):Se-Ping Chien
學位類別:碩士
校院名稱:台南科技大學
系所名稱:生活應用科學研究所
學門:民生學門
學類:生活應用科學學類
論文種類:學術論文
論文出版年:2007
畢業學年度:95
語文別:中文
論文頁數:83
中文關鍵詞:鳳梨心麵包品質膳食纖維
外文關鍵詞:pineapple corebread qualitydietary fiber
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鳳梨(Ananas comosus(L.)Merr.),營養價值高且有助於腸胃蠕動,一直頗受消費者喜愛。但在榨汁或食用前,由於口感較粗糙,鳳梨心的部分常被當成廢棄物丟棄十分可惜。根據營養調查發現,國人膳食纖維攝取量皆普遍不足,而麵包在現今國人飲食消費中佔有相當重要的地位,因此膳食纖維添加於麵包,可彌補飲食中所不足的攝取量。本研究旨在分析鳳梨心粉末的一般成分及理化特性,並探討將鳳梨心粉末添加於麵包製備,對麵糰及麵包品質的影響。
研究結果顯示,鳳梨心乾燥後的一般成分分析顯示,其水分、蛋白質、粗脂肪、灰分分別為6.76﹪、6.05﹪、2.39﹪、3.28﹪,其中膳食纖維含量為29.50%,是飲食中理想的纖維來源之ㄧ。鳳梨心經乾燥及過篩後,其顆粒粒徑在0.147-0.104 mm、0.104-0.074 mm及<0.074 mm有超過90%的回收率。粉末的粒徑愈大,保水性及膨潤性愈高(P<0.05),不同粉末粒徑之保油性則無顯著差異(P>0.05)。研究中以3﹪、6﹪、9﹪粉末取代量製備麵包,在麵糰黏度測定上發現:鳳梨心粉末在相同取代量下,粉末粒徑愈小(<0.074 mm),麵糰的黏性與控制組(未添加)的黏度最接近(P>0.05);隨著取代量的增加,麵糰黏度皆有逐漸下降的趨勢,尤其取代量增加至9%,更明顯影響麵糰黏度。隨著鳳梨心粉末粒徑愈大及取代量的增加,麵包體積和比容積逐漸減少。麵包的色澤在L、a、b值方面,不同粉末粒徑,皆以取代3%的鳳梨心粉末的麵包色澤最為接近控制組。不同粒徑鳳梨心纖維,不同取代量下,添加粉末粒徑愈大,取代量愈多,麵包硬度隨著增加(P<0.05)。但彈性及凝聚性對麵包質地則與控制組無明顯差異(P>0.05);隨著粉末粒徑加大,取代量增加為6%及9%時,咀嚼性與控制組呈現顯著差異(P<0.05)。感官品評結果顯示,不同粉末粒徑及取代量所製作出的麵包,在麵包色澤、質地、風味及整體接受度上與控制組無明顯差異(P<0.05),表示鳳梨心粉末運用於麵包製備的可行性。
Pineapple ( Ananas comosus (L.) Merr. ) is one of the frequently consumed fruits in Taiwan. The central part of the fruit (pineapple core) usually becomes the waste material after extraction of juice from the fruit. According to the nutritional census, fiber intake is commonly lower than recommended. Therefore, developing fiber-enriched bread would be an alternative way to increase fiber intake. The objectives of this study were to exam the functional properties of pineapple core and evaluate its further use in bread making.
The results indicated that the oven-dried pineapple core contained 6.76 % moisture, 6.05 % protein, 2.39 % fat, 3.28 % ash and 29.50 % dietary fiber. This suggests that pineapple core is a good source of dietary fiber. Particle size distributed(>0.147, 0.147-0.104, 0.104-0.074 and <0.074 mm)of pineapple core was 3.4, 31.2, 24.8 and 33.6%, respectively. Water holding capacity and swelling capacity increased significantly (P < 0.05) with an increase in particle size, however, there is no significant difference (p > 0.05) between oil binding capacity and particle size reduction.
With 3 %, 6 % and 9 % of pineapple core substitution in bread, reductions of dough stickiness and loaf volume, softness of bread and darkness of bread crumbs was observed and opposite with particle size reduction. However, the substitution of pineapple core with different particle sizes showed no significantly effects on bread springiness and cohesiveness. In addition, the sensory evaluation showed that pineapple core- enriched bread was acceptable by consumer panelists. The whole study indicates that pineapple core is a good additive for fiber- enriched food.
第一章 前言 ……………………………………………………1
第二章 文獻探討 ………………………………………………3
一、鳳梨的特性及概論 …………………………………………3
(一)品種及國內種植概況 …………………………………3
(二)鳳梨的營養成分 ………………………………………3
二、膳食纖維定義種類及功能 …………………………………4
(一)膳食纖維的定義 ………………………………………4
(二)膳食纖維的種類 ………………………………………4
(三)膳食纖維的功能 ………………………………………6
三、膳食纖維應用於烘焙產品的研究 …………………………8
四、膳食纖維不同的處理方式…………………………………11
五、膳食纖維的理化特性對麵包品質的影響…………………13
(一)保水性 …………………………………………………13
(二)保油性 …………………………………………………14
(三)膨潤性 …………………………………………………14
六、麵包製作及品質分析方法…………………………………15
(一)麵包製作方法 …………………………………………15
(二)麵糰黏度分析 …………………………………………15
(三)麵包品質分析 …………………………………………16
第三章 研究方法………………………………………………22
一、實驗材料……………………………………………………22
(一)原料 ……………………………………………………22
(二)化學試藥 ………………………………………………22
二、研究架構……………………………………………………23
三、實驗方法……………………………………………………24
(一)鳳梨心樣品取樣 ………………………………………24
(二)鳳梨心樣品製備 ………………………………………24
(三)鳳梨心樣本之粒徑分析 ………………………………24
(四)鳳梨心一般化學成分分析 ……………………………24
(五)鳳梨心理化性質分析 …………………………………29
(六)麵粉理化性質分析 ……………………………………30
(七)土司製作方法 …………………………………………30
(八)質地分析 ………………………………………………34
(九)色澤 ……………………………………………………36
(十)感官品評 ………………………………………………36
(十一)統計分析 ……………………………………………36
第四章 結果與討論……………………………………………37
一、鳳梨心一般成分分析………………………………………37
二、鳳梨心粉末粒徑分析………………………………………37
三、不同粒徑之鳳梨心理化性質分析…………………………39
四、鳳梨心粉末對麵糰及麵包品質之影響……………………45
第五章 結論……………………………………………………72
參考文獻…………………………………………………………74
附錄一……………………………………………………………83
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