臺灣博碩士論文加值系統

甜菜（Beta vulgaris）藜科，甜菜屬作物，又名菾菜或火焰菜，有多種品種及顏色。甜菜根含有豐富的纖維質、維生素、礦物質及甜菜鹼（betaine）成份，其甜菜色素（betalains）應用於食品加工可增添食品色澤。研究發現甜菜根具有抗氧化、抗發炎及抗腫瘤等功效，是近期頗受大眾矚目的新興健康食品。因此，本研究使用兩種甜菜根漿為原料，將其添加 20％並取代土司配方中的部分水分，分別製成液化甜菜根土司及甜菜根漿土司，另以白土司作為對照組，進行一般成分、物理性質、儲藏試驗、呈味品質、機能性成分、抗氧化性質及感官品評之分析比較。

從一般成分檢測結果得知，三種土司的粗灰分含量依序為液化甜菜根土司（1.58％）＞甜菜根漿土司（1.57％）＞白土司（1.3％）；粗纖維含量則為甜菜根漿土司（1.57％）＞液化甜菜根土司（1.53％）＞白土司（1.09％），顯示土司添加甜菜根能提高粗灰分和粗纖維的含量，可提供更多的礦物質和促進腸道消化蠕動。在色差測定上，三種土司以白土司有較高的明亮度（85.69）、紅色度（7.71）和白色度（77.50），而液化甜菜根土司（19.18）和甜菜根漿土司（21.80）則有較高的黃色度。此外，兩種甜菜根土司之質地剖析在彈性、內聚力、膠性度及回復性均不亞於白土司，且兩種甜菜根土司之比體積評分均為 9.5 分，為及格標準以上。

機能性成分分析結果，液化甜菜根土司（2.32 mg/g）及甜菜根漿土司（2.14 mg/g）含有甜菜鹼成分，而白土司則未檢出。在抗氧化能力方面，三種土司之水萃物濃度在 20 mg/ml 時，液化甜菜根土司（50.10％）清除 DPPH自由基之能力最佳，甜菜根漿土司（48.41％）及白土司（32.45％）次之，其 IC50 液化甜菜根土司為 19.86 mg/ml，甜菜根漿土司和白土司則大於 20mg/ml。而三種土司之總抗氧化能力亦以液化甜菜根土司（29.05 μmoletrolox/g）和甜菜根漿土司（28.17 μmole trolox/g）較高，總酚類含量則分別為液化甜菜根土司（0.34 mg/g）＞甜菜根漿土司（0.33 mg/g）＞白土司（0.16mg/g）。消費者喜好性感官品評方面，液化甜菜根土司及甜菜根漿土司在顏色、風味、口感、外觀及整體喜好 5 個品評項目中之分數均為 5 分以上，顯示土司添加甜菜根與白土司一樣有良好的接受性。

綜合以上結果，甜菜根土司在產品外觀、機能性成分、品質及消費者喜好上皆有良好表現，可成為消費者保健型烘焙產品的新選擇。

Beta vulgaris (beetroot), belonging to the family of Chenopodiaceae and the genus of Amaranthaceae. Beetroot is rich in dietary fiber, vitamins, minerals and betaine. Batalain can add food color when used in food processing. The related studies have found beetroot has the abilities in antioxidant, anti-inflammatory and anti-tumor effect. Therefore, in this study, we use 20% liquefied beetroot and beetroot juice as raw material to replace partial water, and make liquefied beetroot bread and beetroot juice bread. They will be processed the analysis of general composition, physical properties, storage testing, taste quality, functional components, antioxidant properties and sensory evaluation when using the white bread as control group.

In general composition, the crude ash content from high to low: liquefied beetroot bread (1.58%) > beetroot juice bread (1.57%) > white bread (1.3%). The crude fiber content from high to low: liquefied beetroot bread (1.57%) > beetroot juice bread (1.53%) > white bread (1.09%). It Shows that adding beetroot to bread can increase the content of crude ash and crude fiber, provide more minerals and promote digestive motility. In the color analysis, white bread has higher L (85.69), a (7.71) and WI (77.50) value. Liquefied beetroot bread (19.18) and beetroot juice bread (21.80) have higher b value. In texture profile analysis, liquefied beetroot bread and beetroot juice bread are good in apringiness, cohesiveness, gumminess and resilience as well as white bread. Both beetroot breads’s specific volume scores are all 9.5 points.

In functional components, liquefied beetroot bread (2.32 mg/g) and beetroot juice bread (2.14 mg/g) contain betaine and white bread doesn’t. Antioxidant capacity of three breads in water extract (20 mg/g), liquefied beetroot bread (50.10%) is better to clear the DPPH free radical than beetroot juice bread (48.41%) and white bread (32.45%). The IC50 of liquefied beetroot bread is 19.86 mg/ml and beetroot juice bread as well as white bread are greater than 20 mg/ml. In the TEAC analysis, liquefied beetroot bread (29.05 μmole Trolox/g) and beetroot juice bread (28.17 μmole Trolox/g) are better than white bread. The contents of total phenols from high to low is liquefied beetroot bread (0.34 mg/g) > beetroot juice bread (0.33 mg/g) > white bread (0.16 mg/g). In sensory evaluation, liquefied beetroot bread and beetroot juice bread are 5 points or more. It shows bread adding beetroot has good acceptance as same as white bread.

In conclusion, beetroot bread on the appearance, functional components, quality and consumer preferences has good performance and provides a new alternative of healthy baked products to consumers.

表目錄 ix
圖目錄 xii
前言 1
文獻整理 2
一、甜菜根簡介 2
（一）基本介紹 2
（二）營養價值 2
（三）甜菜色素（Betalains） 4
（四）甜菜鹼（Betaine） 6
二、抗氧化性質 9
（一）自由基之簡介 9
（二）抗氧化劑之定義 10
（三）抗氧化劑之作用機制 11
（四）抗氧化劑之種類 12
實驗架構 15
材料與方法 16
一、實驗材料 16
（一）液化甜菜根 16
（二）甜菜根 16
二、實驗方法 16
（一）甜菜根樣品製備 16
（二）土司樣品製備 16
（三）一般成分分析 19
1. 試藥 19
2. 水分測定 19
3. 還原醣測定 19
4. 灰分測定 20
5. 粗脂肪測定 20
6. 粗纖維測定 20
7. 粗蛋白測定 21
8. 可溶性固形物測定 22
9. pH 值測定 22
（四）理化性質分析 22
1. 色差測定 22
2. 電子顯微鏡觀察 22
3. 示差掃描熱分析 22
4. X 射線繞射分析 23
5. 比體積測定 23
6. 食品質地剖析 23
（五）儲藏性試驗 26
1. 試藥 26
2. 總生菌數測定 26
3. 水活性測定 26
（六）呈味成分分析 26
1. 試藥 26
2. 可溶性糖測定 26
3. 核苷酸測定 27
4. 游離胺基酸測定 28
（七）機能性成分分析 29
1. 試藥 29
2. 甜菜鹼含量測定 30
（八）抗氧化性質分析 30
1. 試藥 30
2. 樣品萃取及製備 31
3. 清除 1,1-二苯基-2 苦味肼基團（DPPH）能力測定 31
4. 總抗氧化能力測定（TEAC） 31
5. 總類黃酮含量測定 32
6. 總酚類化合物含量測定 32
（九）感官品評 32
（十）統計分析 32
結果與討論 34
一、高筋麵粉、液化甜菜根及甜菜根漿之檢測結果 34
（一）一般成分分析 34
1. 水分 34
2. 碳水化合物 34
3. 粗灰分 34
4. 粗脂肪 36
5. 粗纖維 36
6. 粗蛋白 36
7. 可溶性固形物 36
8. pH 值 38
（二）理化性質分析 38
1. 色澤 38
2. 顯微鏡觀察 38
3. 示差掃描熱分析 41
4. X 射線繞射分析 41
二、白土司、液化甜菜根土司及甜菜根漿土司之檢測結果 41
（一）一般成分分析 41
1. 水分 41
2. 碳水化合物 47
3. 粗灰分 47
4. 粗脂肪 47
5. 粗纖維 47
6. 粗蛋白 47
（二）理化性質分析 48
1. 色澤 48
2. 顯微鏡觀察 55
3. 示差掃描熱分析 55
4. X 射線繞射分析 63
5. 比體積測定 63
6. 質地剖析 63
（三）儲藏分析 74
1. 外觀 74
2. 水分含量變化 74
3. 水活性變化 77
4. 總生菌數變化 77
（四）呈味分析 77
1. 可溶性醣測定 77
2. 核苷酸測定 80
3. 游離胺基酸測定 80
（五）、機能性成分分析 84
1. 甜菜鹼含量測定 84
（六）、抗氧化性質分析 86
1. 萃取率 86
2. 清除 1,1-二苯基-2 苦味肼基團（DPPH）能力 86
3. 總抗氧化能力 91
4. 總類黃酮含量測定 91
5. 總酚類含量測定 91
（七）、感官品評 94
結論 97
參考文獻 100

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