| 摘要: | 未經催熟的青香蕉含有不易被人體所消化的抗性澱粉，經研究發現對人體的健康具有益處。本研究以未經催熟處理的青香蕉為原料，經乾燥、磨粉及過篩（200 mesh）後製成香蕉粉（banana powder；BP），無法過篩則為香蕉渣（residual banana powder；R-BP）；將BP以澱粉酶消化後則製成高纖香蕉粉（high fiber banana powder；HF-BP）。BP與HF-BP分別以10%、20%、30%、40%取代麵粉製備麵包；R-BP亦以四種比例取代麵粉製備餅乾，以未添加作為對照組，探討未催熟青香蕉的添加對烘焙食品的組成份及外觀之影響。在一般組成分、總膳食纖維與抗性澱粉含量，以R-BP最高；三種粉末皆以非水溶性膳食纖維為主。物性分析結果，HF-BP與BP色澤較亮；BP麵糊之黏度數值及糊化溫度隨取代量增加而上升，回凝黏度在取代量30%以下隨著取代量的增加而上升；HF-BP麵糊在取代量小於30%時，麵糊黏度數值隨取代量增加而下降，糊化溫度則上升，當取代量至40%時，其黏度曲線會趨近於直線。製成BP或HF-BP麵包成品；取代量增加，麵包成品的灰份、膳食纖維含量增加；在外觀品質，與對照組相比，隨取代量增加，麵包高度隨之降低、L值下降、而a、b值則增加。在麵包感官品評，以10%BP麵包接受度最高，而以40%HF-BP麵包接受度最低。在餅乾方面，與對照組相比，添加R-BP之餅乾的灰分及粗脂肪含量較低，其水分及粗蛋白含量則較高，隨著取代量的增加，其水分及粗脂肪遞減而灰分與粗蛋白遞增。在餅乾膳食纖維，不論是水溶性膳食纖維或非水溶性膳食纖維，其含量皆隨著取代量增加而增加。餅乾色澤隨著取代量增加漸呈暗沉，其色澤偏向紅灰色。在感官品評，香蕉渣餅乾在各項分數都低於對照組。本實驗研究後發現，在麵包製備，不論是香蕉粉或是高纖香蕉粉麵包，其取代量皆不建議高於20%，以維持外觀品質與口感；而在餅乾部分則建議取代量在10%以下。
The unripe green banana contain the resistant starch which have several effect such as prevention intestinal diseases increase and decrease the glycemic index...etc. This study used the unripe green banana during the drying、milling and sifting to produce the banana powder(BP) ; the banana powder during the enzymes digestion to produce the fiber banana powder(HF-BP)；in the process to produce BP and HF-BP，the large particles which can not be sifted are the residual banana powder(R-BP).The BP and HF-BP respectively by 10% 20%, 30%, 40% proportion substituted flour produce bread, addition, R-BP also respectively by 10%, 20%, 30%, 40% to replace flour prepared cookies. the unsubstituted bread and cookies as a control group . The purpose of this study is to probe the effect of proximate composition and appearance quality of bread when BP and HF-BP replace the flour . In the powder result, the proximate composition results found in the proximate composition of R-BP are higher than BP and HF-BP powder.In the dietary fiber result, most of dietary fiber content in powder is the insoluble dietary fiber the highest of its dietary fiber is the R-BP, HF-BP followed, BP at least, the results consistent with resistant starch.In color analysis, the powder HF-BP and BP powder compared to the color lighter tends red gray.The BP powder pasting properties analysis show the pasting temperature peak viscosity、final viscosity and breakdown were increase follow the replace proportion increase,the HF-BP powder pasting properties analysis show the pasting temperature peak viscosity、final viscosity and breakdown were decrease follow the replace proportion decrease. In the bread result, proximate composition analysis show whether BP bread or HF-BP bread, in addition to the ash outside, the content of remaining ingredients are as the substituent of the rising proportion of reduced.In the bread Dietary fiber result, the dietary fiber content of bread, with increasing the amount of BP or HF-BP powder substituted increases.However, in the appearance quality of bread will decrease with the increase in the amount of which may be substituted, and the color of bread with BP and HF-BP substitution amount of the increase in the L value decreased gradually, but the value of a、b will gradually increase.In bread sensory evaluation section, the highest acceptance is 10% BP bread , and the lowest acceptance is 40% of HF-BP bread .In the cookie result,the proximate composition show the R-BP cookie ash and crude fat content will significantly lower compared with the control group, moisture and crude protein content will significantly higher than that of the control group；with increasing substitution, the moisture and crude fat content will gradually reduce the ash and crude protein content will gradually increase. The dietary fiber content of cookie are increased with increase in the amount of which may be substituted. The color result of cookie , with increasing substitution the cookie will gradually dull red-gray, the color will favor. The R-BP sensory evaluation cookie scores are lower than those in the control group. This study found that in the bread part, in order to maintain the appearance of quality and taste regardless of banana flour or high-fiber banana flour bread substitution neither suggested more than 20%, ; proposes to replace the cookie part in the 10% or less. |
