臺灣博碩士論文加值系統

本研究使用芋頭粉取代小麥麵粉0%( TF-0) 、25%( TF-25) 、50%( TF-50) 、75%( TF-75)及100%( TF-100)等不同比例混合成預拌粉，經加熱糊化成蛋黃麵糊進而製作浮雲蛋糕，並探討其理化特性、質地分析及感官品評等。
以TF-100之預拌粉其成糊溫度為50.3℃最低，其餘取代比例其成糊溫度在84~85℃之間。水結合力以TF-100 為670.67±14.22最高，TF-0為81.33±6.43最低。冷凍解凍安定性試驗以TF-100最佳，其於第一次循環53.49% 之後不再離水。所有取代比例之蛋糕麵糊比重在0.46~0.51之間，其烘焙損耗介於16.61~17.06%之間，無明顯差。L*a*b*值之分析，TF-0 其L*值及b*值最高，分別為 75.87±1.18及31.01±0.27，ΔE值以TF-100最高為20.71±0.73，視覺可明顯分辨色差。蛋糕高度依取代比例增加而降低，依序高度介於16.64~14.32mm之間。水活性測試，儲藏15天及30天其Aw皆為0.86無差異。蛋糕質地分析，硬度以15天TF-100(422.67)最高、彈性以30天TF-100及TF-75皆為0.91最高。儲藏0天、15天及30天之蛋糕樣品進行感官品評，實驗結果，在外觀上以0天TF-0(7.08分)最高，另外在香氣、口感及整體喜好性上，平均皆在6.4以上。
蛋糕揮發性成分分析，不論是萜烯類、醇類化合物、醛類化合物、酮類化合物及其他化合物，均以TF-100總含量最高，其中三甲苯在TF-100中含28.05(μg/g)最為突出。抗氧化分析，分別以甲醇萃、乙醇萃及水萃，DPPH之抗氧化能力以甲醇萃及乙醇萃之0.82及0.94較水萃高；而TPC萃取結果，以 TF-100最高為7.42； TF-0最低為1.9(mg CE /g )。
實驗結果表示芋頭粉之水結合力為小麥麵粉8.3倍，所以必須增加牛乳比例及應用加熱技術糊化蛋黃麵糊，才能製作出芋頭粉浮雲蛋糕，其無論在質地、高度及感官品評上皆以芋頭粉100% 取代小麥麵粉之浮雲蛋糕最受歡迎，且在消費者接受度與完全小麥麵粉者無明顯差異，本研究結果可提供生產業者及麩質過敏者另一蛋糕產品選擇。

In this study, taro flour was used to replace wheat flour in different proportions such as 0% (TF-0), 25% (TF-25), 50% (TF-50), 75% (TF-75) and 100% (TF-100) Mixed into ready-mixed powder, heated and gelatinized into egg yolk batter to make cloud cake, and its physicochemical properties, texture analysis and sensory evaluation were discussed.
The paste-forming temperature of TF-100 ready-mixed powder is the lowest at 50.3°C, and the paste-forming temperature of the other substitution ratios is between 84 and 85°C. The water binding capacity of TF-100 was the highest at 670.67±14.22, and the lowest was 81.33±6.43 in TF-0. In the freeze-thaw stability test, TF-100 is the best, which no longer leaves water after the first cycle of 53.49%. The specific gravity of the cake batter in all substitution ratios is between 0.46 and 0.51, and the baking loss is between 16.61 and 17.06%, with no significant difference. Analysis of L*a*b* value, TF-0 has the highest L* value and b* value, which are 75.87±1.18 and 31.01±0.27 respectively, ΔE value of TF-100 is the highest 20.71±0.73, and the color difference can be clearly distinguished visually. . The height of the cake decreases according to the replacement ratio, and the height is between 16.64mm and 14.32mm in sequence. In the water activity test, the Aw of 15 days and 30 days of storage were both 0.86 and there was no difference. In the analysis of cake texture, the hardness of 15-day TF-100 (422.67) was the highest, and the elasticity of 30-day TF-100 and TF-75 was the highest at 0.91. The sensory evaluation of cake samples stored for 0 days, 15 days and 30 days shows that the TF-0 (7.08 points) is the highest in appearance, and the aroma, taste and overall preference are all above 6.4 on average. .
In the analysis of volatile components of cloud cakes, whether it is terpenes, alcohols, aldehydes, ketones and other compounds, the total content of TF-100 is the highest, among which 1,2,4-Trimethylbenzene is in TF-100 The content of 28.05 (μg/g) in the middle is the most prominent. Antioxidant analysis, methanol extraction, ethanol extraction and water extraction, respectively, the antioxidant capacity of DPPH in methanol extraction and ethanol extraction is 0.82 and 0.94 higher than water extraction; TPC extraction results, the highest in TF-100 is 7.42; TF- 0 minimum is 1.9 (mg CE /g ).
The experimental results show that the water binding force of taro flour is 8.3 times that of wheat flour, so it is necessary to increase the proportion of milk and apply heating technology to gelatinize the egg yolk batter to make cloud cakes with taro flour, which are all based on taro in texture, height and sensory evaluation. The cloud cake with 100% wheat flour instead of wheat flour is the most popular, and there is no significant difference in consumer acceptance with complete wheat flour. The experimental results may provide manufacturers and gluten allergies with another cake product option.

目錄
中文摘要 i
Abstract iii
目錄 v
表目錄 viii
圖目錄 x
第一章 前言 1
第二章 文獻整理 2
2.1 芋頭 2
2.2 麩質過敏 5
2.3 戚風蛋糕 6
2.4 浮雲蛋糕 7
2.5 成糊特性 8
2.6 質地分析 9
2.7 抗氧化物質 13
第三章 材料與方法 16
3.1 實驗架構 16
3.2 芋頭粉取代小麥麵粉調和成預拌粉之製備 17
3.3 含水量分析 17
3.4 水結合力之測定 17
3.5 預拌粉成糊特性之分析 17
3.6 冷凍解凍安定性測定 20
3.7 浮雲蛋糕製作 20
3.8 比重分析 23
3.9 烘焙損耗測定 23
3.10 蛋糕高度測定 24
3.11 蛋糕水活性測定 24
3.12 蛋糕一般成分分析 24
3.12.1 水分測定（Moisture）： 24
3.12.2 灰分測定（Ash）： 24
3.12.3 粗脂肪測定（Crude fat）： 25
3.12.4 粗蛋白測定（Crude protein）： 25
3.12.5 碳水化合物（Carbohydrate）： 26
3.13 色差分析 26
3.14 蛋糕抗氧化物質分析 27
3.14.1DPPH（1,1-Diphenyl-2-picryhydrozyl）： 27
3.14.2ABTS（3-ethylbenzothiazoline-6-sulphonicacid）： 27
3.14.3總酚（Polyphenol）： 27
3.14.4總類黃酮（Flavonoids)： 27
3.15 蛋糕揮發性成分分析 28
3.15.1頂空固相微萃取法（Solid-Phase Microextraction, SPME） 28
3.15.2滯留指數（Retention Index;RI）比對 : 29
3.15.3揮發性成分之定量分析: 29
3.15.4揮發性成分之鑑定: 29
3.16 蛋糕質地分析 30
3.17 感官品評 33
3.18統計分析 33
第四章 結果與討論 34
4.1 含水量分析 34
4.2 水結合力之測定 36
4.3 小麥麵粉及芋頭粉製成之預拌粉其麵糊成糊特性之測定 39
4.4 不同比例芋頭粉取代麵粉之預拌粉冷凍、解凍安定性之測定 43
4.5 比重分析 45
4.6 烘焙損耗 45
4.7 蛋糕高度 45
4.8 蛋糕水活性測定 49
4.9 蛋糕一般成分分析 51
4.10 浮雲蛋糕色差分析 53
4.11 蛋糕抗氧化物質分析 58
4.12 蛋糕揮發性成分分析 64
4.13 質地分析 69
4.14 感官品評 79
第五章 結論 87
參考文獻 89

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