臺灣博碩士論文加值系統

麩質過敏症(Gluten allergy, AG)係指小腸對麩質高度敏感，食用含有麩質的食物(如大麥、小麥及黑麥)，所導致消化不良的常見腸道疾病。目前許多業者已開始利用替代性原料製成無麩質(Gluten-free, GF)產品，提供有麩質過敏症消費者另一個選擇，同時可提高其營養價值。另因健康意識高漲，消費者對低卡產品的關注性持續增加，而餅乾中脂質是取決於口感的重要角色，故有許多研究針對脂質替代物等原料進行評估。脂質替代物常為碳水化合物或蛋白質等物質，模擬脂質功能與感官特性。本研究擬探討以米糠粉取代麵粉為原料，再使用羥丙基甲基纖維素(Hydroxypropyl methylcellulose, H)、麥芽糊精(Maltodextrin, M)、阿拉伯膠(Acacia gum, A)做為脂質替代物，分別以10、20、30%取代酥油進行添加，烘烤製成美式餅乾，了解其物化性質及感官品評分析，並了解小麥原料組(WC)及未添加脂質替代物米糠粉控制組(C)之差異，與脂質替代物對無麩質餅乾的影響。結果顯示，在擴展比的結果中可發現，小麥控制組具有顯著性最高的擴展比為32.31%，而使用H取代量30%具有顯著性最低的擴展比為18.16%，較原本的米糠控制組(22.16%)下降了4%。硬度分析結果發現，M與H的組別隨著脂肪替代物的取代百分率越高，硬度產生顯著上升，分別為1730.43-3392.67 g及2022.1-3226.9 g，反而A組別2446.9-2942.38 g皆和米糠控制組結果3396.3 g無顯著差異。膳食纖維含量結果顯示，使用A取代量30%具有顯著最高的膳食纖維含量可達10.93%，相較於小麥控制組的2.01%高出了五倍。成分分析方面，由於使用脂肪替代物取代油脂的使用，H、M、A的樣品其粗脂肪分別為38.93%、40.21%、39.1%及熱量553.79 kcal/100g、565.09 kcal/100g、558.68 kcal/100g，皆顯著低於米糠控制組，米糠控制組其粗脂肪為56.86%、熱量為656.56 kcal/100g。體外消化結果顯示，M組別具有顯著性最低的GI值為60.11，相較於小麥控制組為82.91相差37.93%。最後進行品評結果分析，使用M之樣品其整體喜歡具有顯著性最高5.55，而使用H之樣品顯著性最低為4.57。綜合上述結果，H、M及A皆能取代脂肪的含量至30%，也降低其熱量，而米糠除了可以取代小麥麵粉製成無麩質餅乾，也增加膳食纖維含量、降低GI值，故未來在研發過程中有助於做為無麩質、低卡食品的開發依據。

Gluten allergy (AG) is a common intestinal disease in which the small intestine is highly sensitive to gluten and eats gluten-containing foods (such as barley, wheat, and rye), which cause indigestion. Many manufacturers have begun to use alternative raw materials to make gluten-free (GF) products, providing consumers with gluten allergy choices and increasing their nutritional value. In addition, due to high health awareness, consumers' attention to low-calorie products continues to increase, and lipids in biscuits are important roles depending on taste. Therefore, many studies have evaluated raw materials such as fat replacers. Fat replacers are often carbohydrates or proteins that mimic lipid function and sensory properties. This study intends to use rice bran powder instead of flour as raw material, and then use hydroxypropyl methylcellulose (H), maltodextrin (M), Acacia gum (A) as a fat replacers. The materials were added with 10, 20, 30% instead of shortening, and baked to make American biscuits, to understand their physicochemical properties and sensory evaluation analysis, and to understand the differences of wheat raw material group (WC) and the non-addition of fat replacers rice bran powder control group (RBC) and the influence of fat replacers on gluten-free biscuits. The results showed that in the results of the expansion ratio, the wheat control group had the highest significant expansion ratio of 32.31%, while the H substitution rate of 30% had the least significant expansion ratio of 18.16%, compared with the original rice bran control group. (22.16%) fell by 4%. The results of hardness analysis showed that the higher the percentage of substitution of M and H with the substitution of fat replacers, the hardness rise significantly, which was 1730.43-3392.67 g and 2022.10-3226.90 g, respectively. On the contrary, there were no significant differences between the group A 2446.90-2942.38 g and the result of rice bran control group 3396.30 g. The result of dietary fiber content showed that the use of A substitution of 30% had a significantly higher dietary fiber content of 10.93%, which was five times higher than the 2.01% of the wheat control group. In terms of composition analysis, the crude fats of H, M, and A samples were 38.93%, 40.21% and 39.1%, and calories were 553.79 kcal/100g, 565.09 kcal/100g, and 558.68 kcal/100g, respectively. Due to the use of fat replacers instead of oils, they were significantly lower than the rice bran control group, and the rice bran control group had a crude fat of 56.86% and a calorie of 656.56 kcal/100g. The results of in vitro digestion showed that group M has the significant lowest GI value of 60.11, which was 37.93% difference compared with the wheat control group of 82.91. Finally, the results of evaluation were analyzed. The overall like of sample using M had a significant highest up to 5.55, while the sample with H had the least significant of 4.57. Based on the above results, H, M and A can replace the fat content to 30%, and also reduce its calories, while rice bran can not only replace wheat flour to make gluten-free biscuits, but also increase dietary fiber content and lower the GI value. Therefore, in the future of the research and development process, it can be used as a basis for the development of gluten-free and low-calorie foods.

1. 前言 1
2. 文獻回顧 3
2.1 無麩質產品 3
2.1.1 麩質的簡介 3
2.1.2 麩質過敏源簡介 3
2.1.3 無麩質產品的簡介 8
2.1.4 無麩質烘焙產品的發展 8
2.2 餅乾 11
2.2.1 餅乾的簡介 11
2.2.2 影響餅乾品質的因子 13
2.3 米糠 15
2.3.1 米糠的簡介 15
2.3.2 米糠之營養成分與特性 15
2.3.3 米糠之應用 16
2.3.4 膳食纖維對人體的影響 17
2.4 脂肪替代物 18
2.4.1 脂肪替代物的簡介 18
2.4.2 實驗材料介紹 21
2.4.2.1 麥芽糊精 21
2.4.2.2 羥丙基甲基纖維素 21
2.4.2.3 阿拉伯膠 23
3. 材料方法 26
3.1 實驗架構 26
3.2 實驗材料 27
3.2.1 實驗原料 27
3.2.2 實驗藥品 27
3.3 實驗設備 28
3.4 餅乾樣品製備 29
3.5 原料成分分析 29
3.5.1 基本成分分析 29
3.5.1.1 水分測定 29
3.5.1.2 灰分測定 29
3.5.1.3 粗蛋白測定 29
3.5.1.4 粗脂肪測定 32
3.5.2 脂肪酸組成測定 32
3.6 餅乾物性分析 33
3.6.1 水分含量測定 33
3.6.2 水活性測定 33
3.6.3 保水性測定 33
3.6.4 質地測定 33
3.6.5 擴展比測定 34
3.6.6 色澤測定 34
3.7 表面型態觀察 36
3.8 餅乾化性分析 36
3.8.1 膳食纖維含量測定 36
3.8.2 體化消化測定 37
3.9 感官品評分析 38
3.9.1 消費者接受性 38
3.9.2 描述性分析 40
3.10 統計分析 40
4. 結果與討論 41
4.1 第一階段不同米糠粉試驗結果 41
4.1.1 不同米糠粉之成分分析結果 41
4.1.2 不同原料之脂肪酸組成結果 41
4.1.3 不同米糠粉之餅乾質地結果 44
4.1.4 不同米糠粉之餅乾色澤結果 46
4.1.5 不同米糠粉之餅乾擴展比結果 48
4.2 第二階段不同脂質替代物試驗結果 50
4.2.1 不同脂質替代物及替代率之餅乾水活性、保水性結 50
4.2.2 不同脂質替代物及替代率之餅乾擴展比結果 52
4.2.3 不同脂質替代物及替代率之麵糰質地結果 55
4.2.4 不同脂質替代物及替代率之餅乾質地結果 57
4.2.5 不同脂質替代物及替代率之餅乾色澤結果 60
4.2.6 不同脂質替代物及替代率之餅乾表面型態結果 63
4.2.7 不同脂質替代物之餅乾基本成分結果 65
4.2.8 不同脂質替代物之膳食纖維含量結果 67
4.2.9 不同脂質替代物之體外消化水解曲線結果 68
4.2.10 不同脂質替代物之感官品評結果 71
4.2.10.1消費者接受性結果 71
4.2.10.2描述分析結果 75
4.2.10.3與市售餅乾感受比較結果 85
4.2.10.4排序及購買率結果 85
4.2.11 不同脂質替代物之統計分析結果 88
4.2.11.1不同脂質替代物之餅乾物化特性結果 90
4.2.11.2多變量分析相似度結果 90
5. 結論 93
6. 參考文獻 94
附錄一、感官品評單 110
附錄二、感官品評描述語代號中英文對照表 112

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