| 摘要: | 香蕉為芭蕉科(Musaceae)，芭蕉屬(Musa)的單子葉植物。研究發現，未經催熟的青香蕉含有不易被人體所消化的抗性澱粉，本研究以未經催熟處理的青香蕉為原料，經乾燥、磨粉及過篩後製成香蕉粉(banana powder；BP)，再將香蕉粉以澱粉酶消化後製成高纖香蕉粉(high fiber banana powder；HF-BP)。此兩種粉末依一定比例(10%、20%、30%、40%)取代麵粉製作麵包，探討其對麵包組成份及外觀之影響。同時收集無法過篩的較大顆粒，稱為香蕉渣(banana residue；BR)，亦依一定比例(10%、20%、30%、40%)取代麵粉製作餅乾。研究結果發現，添加BP及HF-BP的麵包之發酵能力顯著較低，發酵能力依取代量增加而降低；且蛋白質及脂質含量亦較低。比較BP與HF-BP麵包，後者之發酵能力、水分、蛋白質、脂質皆低於相同替代比例之BP麵包。膳食纖維與抗性澱粉隨取代量增加而增加。麵包顏色隨著BP及HF-BP取代量的增加而其白度下降。在麵包感官品評以10%香蕉粉麵包接受度最高，而以40%高纖香蕉粉麵包之接受度最低。香蕉渣餅乾的灰分及粗脂肪含量顯著低於對照組，其水分及粗蛋白含量則顯著較高。餅乾的膳食纖維隨著取代量的增加而增加，且在各項感官品評分數都低於對照組。經由本實驗結果得知，不論是香蕉粉或是高纖香蕉粉麵包，其取代量皆不能高於20%；而在餅乾部分則建議取代量在10%以下。
The unripe green banana contains the resistant starch that is not easily digested by the body. In this study, unripe green banana was used as raw material, which have been dried, milled and sifted to make banana powder (BP). The banana powder was digested with amylase to make high-fiber banana powder (high fiber banana powder; HF-BP). The two powder samples were replaced by a certain percentage (10%, 20%, 30%, 40%) to make bread, and the effect on bread composition and appearance was investigated. The large particles which could not be sifted are the residual banana powder(R-BP), which also were replaced flour respectively by 10%, 20%, 30%, 40% to prepare cookies. The results found that breads with BP and HF-BP were significantly lower in ability of fermentation, and in the amount of protein and lipid. The fermentation ability decreased as the amount of substitution increased. The BP and HF-BP breads were compared, and the latter had lower ability of fermentation, moisture, protein, and lipid than the same replacement ratio of BP bread. Dietary fiber and resistant starch increased as the amount of substitution increased. The whiteness index of bread color decreased with the increase of BP and HF-BP substitutions. In the sensory evaluation of the bread, the acceptance of the 10% BP bread was the highest, and that of the 40% HF-BP bread was the lowest. The ash and crude fat content of the R-BP cookies were significantly lower than those of the control, and the moisture and crude protein content were significantly higher. Dietary fiber of cookies increased with the amount of substitution. The scores of the R-BP cookies in various sensory evaluation were lower than those in the control. In conclusion, no matter whether it is BP or HF-BP bread, the substitution amount cannot exceed 20%; and in the cookies, the substitution amount is recommended to be less than 10%. |
