臺灣博碩士論文加值系統

葫蘆巴是一年生豆科植物，學名為Trigonella foenum-graecum。原產地為地中海地區，現今主要種植於印度和北非，其種子是調味料和中藥，被用作世界各地的香料。而葫蘆巴的種子富含多醣，尤其是半乳甘露聚醣，且文獻指出其具有抗糖尿病、抗癌、降低膽固醇血症、抗氧化等益處。除了這些益處外，葫蘆巴葉子可作為蔬菜食用；種子的部分在食品中可作為食品穩定劑、黏合劑和乳化劑，也可用於發展健康和營養的烘焙產品，例如：蛋糕、麵包、餅乾等。小麥為世界前三大糧食作物，飲食中常以小麥磨成麵粉，製作麵條、餅乾、蛋糕等加工產品。在市面上，有來自加拿大、中國、印度的葫蘆巴萃取物。因此，本研究目的是探討加拿大、中國、印度葫蘆巴萃取物的組成成分與其黏度、乳化性、起泡性、保水及保油能力、糊化特性、色澤、SEM等；以及在製作麵條及餅乾時，依照5、10、15%的添加比例取代製作時的部分麵粉，來探討添加葫蘆巴萃取物對麵條及餅乾理化與感官性質的影響。實驗分為未添加葫蘆巴萃取物的控制組與有添加葫蘆巴萃取物的實驗組。探討麵條、餅乾的色澤、質地、SEM、感官品評等性質。實驗結果顯示，來自加拿大的葫蘆巴萃取物多醣、膳食纖維含量最高，分別為81.08%、87.28%，且具有最高的黏度、乳化能力97.92%、保水能力2777%；來自印度的葫蘆巴萃取物起泡能力最高，為90.74%。而依不同比例添加不同產地葫蘆巴萃取物的麵條、餅乾在色澤的部分，添加來自中國及印度者，L值會比控制組下降，a值會上升；質地的部分，添加來自加拿大葫蘆巴萃取物的麵條，硬度及咀嚼性會比控制組上升，添加來自印度葫蘆巴萃取物餅乾的硬度會比其他組別些微上升。此外，感官品評的結果顯示，添加來自5%加拿大葫蘆巴萃取物的麵條與餅乾有最高接受度，可開發成營養健康的食品。

Fenugreek is an annual legume, and its scientific name is Trigonella foenum-graecum. It is original plant in Mediterranean region, now mainly grown in India and North Africa. Fenugreek seeds are seasonings and traditional Chinese medicine which are used as spices around the world. Otherwise, fenugreek seed is rich in polysaccharide, such as galactomannan. According to the literature, the ingredient make it having some benefits, including anti-diabetes, anti-cancer, low cholesterol, anti-oxidant and so on. In addition to these benefits, fenugreek leaves can be eaten as vegetables; its seeds can be used as food stabilizers, adhesives and emulsifiers in food. Fenugreek can also be used to develop healthy and nutritious baking products such as cakes, breads, biscuits and so on. And wheat is the world's top three food crops, people often use wheat flour to make noodles, biscuits, cakes and other processed products. In the market, there are fenugreek extracts from Canada, China, and India. Therefore, the purpose of this study is to explore the compositions, viscosity, emulsion capacity, water/ oil holding capacity, foaming capacity, pasting properties, color, SEM of Canada, China and India fenugreek extract. Then discussing the effects of sensory characteristics, physiochemical properties of noodles and biscuits added with 5%, 10%, 15% fenugreek extract. The research discusses the color, texture, SEM, sensory evaluation and other properties of noodles and biscuits. The experiment was divided into the control group without fenugreek extract and the experimental group with fenugreek extract. The experimental results show that Canada fenugreek extract has the highest polysaccharide content 81.08%, dietary fiber content 87.28%, viscosity, emulsion capacity 97.92% and water holding capacity 2777%. India fenugreek extract has the highest foaming capacity, 90.74%. Otherwise, the results of color characteristic show that noodles and biscuits add with China and India fenugreek extract have lower L value and higher a value than control. Texture of noodles added with Canada fenugreek extract shows higher hardness and chewiness than control; biscuits added with India fenugreek extract is a little harder than others. According to sensory characteristics result, noodles and biscuits added with 5% Canada fenugreek extract have highest acceptance. These results contribute to develop the nutritional and healthy foods.

摘要 I
Abstract III
謝致 V
圖目錄 X
表目錄 XII
第1章 前言 1
第2章 文獻回顧 3
2.1葫蘆巴 3
2.1.1葫蘆巴簡介 3
2.1.2葫蘆巴分佈範圍及種植環境 3
2.1.3葫蘆巴結構 6
2.1.4葫蘆巴的組成分與特性 6
2.1.4.2種子 7
2.1.5葫蘆巴的營養價值 7
2.1.5.1半乳甘露聚醣（Galactomannan） 7
2.1.5.2膳食纖維（Dietary fiber） 10
2.1.5.3 抗氧化成分 11
2.1.5.4皂苷（Saponin） 13
2.1.5.5揮發物（Volatile content） 15
2.1.6葫蘆巴的應用範圍 15
2.1.6.1醫藥上的應用 15
2.1.6.2食品中的應用 16
2.1.7葫蘆巴萃取物 16
2.2小麥與麵粉 17
2.2.1小麥簡介 17
2.2.2台灣小麥的情況 17
2.2.3小麥的生長環境與分布範圍 17
2.2.4小麥的構造 18
2.2.5小麥的分類與應用 18
2.2.6小麥麵粉 21
2.2.6.1小麥麵粉簡介 21
2.2.6.2麵粉分級 21
2.2.6.3麵粉的加工應用 22
2.3麵條 24
2.3.1麵條簡介 24
2.3.2中式麵條 24
2.3.3麵條的品質 24
2.4餅乾 25
2.4.1餅乾簡介 25
2.4.2分類 25
2.4.2.1依產品及使用材料區分 25
2.4.2.2依製作方式區分 26
第3章 材料與方法 28
3.1實驗目的 28
3.2實驗流程 28
3.3製備流程 32
3.3.1麵條的製備流程 32
3.3.2餅乾的製備流程 32
3.4實驗材料 35
3.4.1葫蘆巴萃取物 35
3.4.2麵條材料 35
3.4.3餅乾材料 35
3.5實驗設備 36
3.6原料分析測定 37
3.6.1水分含量測定（Moisture content） 37
3.6.2灰分含量測定（Ash content） 37
3.6.3粗蛋白含量測定（Crude protein content） 37
3.6.4粗脂肪含量測定（Crude fat content） 38
3.6.5總碳水化合物含量測定（Total carbohydrate content） 38
3.6.6粗多糖含量測定（Crude polysaccharides content） 39
3.6.6.1粗多醣萃取 39
3.6.6.2粗多醣濃縮 39
3.6.6.3苯酚-硫酸法 39
3.6.7膳食纖維含量（Dietary fiber） 40
3.6.8黏度測定（Viscosity） 41
3.6.9 乳化能力與穩定性測定（Emulsion capacity and stability） 41
3.6.10保水及保油能力（Water holding capacity and oil holding capacity） 42
3.6.11起泡性質（Foaming properties） 42
3.6.12糊化特性（Pasting properties） 43
3.6.13色澤分析（Color analysis） 43
3.6.14掃描式電子顯微鏡觀察（Scanning electron microscope；SEM） 43
3.7麵條及餅乾理化性質測定 44
3.7.1水分含量測定（Moisture content） 44
3.7.2灰分含量測定（Ash content） 44
3.7.3粗蛋白含量測定（Crude protein content） 44
3.7.4粗脂肪含量測定（Crude fat content） 44
3.7.5總碳水化合物含量測定（Total carbohydrate content） 44
3.7.6色澤分析（Color analysis） 44
3.7.7質地剖面分析測定（Texture profile analysis） 45
3.7.8掃描式電子顯微鏡觀察（Scanning electron microscope, SEM） 45
3.7.9感官品評（Sensory evaluation） 45
3.7.10統計分析（Statistical analysis） 46
第4章 結果與討論 49
4.1葫蘆巴萃取物基本成分分析 49
4.2葫蘆巴萃取物多醣含量 49
4.3葫蘆巴萃取物膳食纖維含量 52
4.4葫蘆巴萃取物黏度分析 54
4.5葫蘆巴萃取物乳化能力與乳化穩定性 56
4.6 葫蘆巴萃取物保水能力及保油能力 58
4.7葫蘆巴萃取物起泡能力及起泡穩定性 60
4.8葫蘆巴萃取物糊化特性 62
4.9葫蘆巴萃取物色澤分析 68
4.10葫蘆巴萃取物掃描式電子顯微鏡觀察 70
4.11麵條及餅乾示意圖 72
4.12麵條及餅乾基本成分分析 75
4.13麵條、餅乾色澤分析 78
4.14麵條、餅乾質地分析 81
4.15麵條、餅乾掃描式電子顯微鏡觀察 85
4.16麵條、餅乾感官品評 89
第5章 結論與建議 95
5.1結論 95
5.2建議 96
參考文獻 97
作者簡介 107

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