不同形式香蕉和水膠體混合物對乾果泥製備巧克力餡料之影響

Effects of different forms of banana and hydrocolloids mixture on dried jelly preparation as chocolate product fillings

安吉亞(Asasia Putu Anggia Ayu)

指導教授 ： 楊季清

國立屏東科技大學/國際學院/食品科學國際碩士學位學程/碩士(2020年)

https://doi.org/10.6346/NPUST202000354

摘要

香蕉是良好的營養來源，全世界每年的產量約為9800萬噸。因此，香蕉是個具有潛力的加工食品。香蕉與巧克力結合是提高巧克力營養價值的方法之一。但是，香蕉中的水分含量高，很難與巧克力混合。因此，本研究將香蕉製成乾果凍以填充巧克力。這項研究的目的為評估不同形式的香蕉和水狀膠體對巧克力凍乾果凍製品質量的影響，並改善香蕉乾果凍的流變性。使用的方法為雙變因的隨機塊設計因數。因子I為不同香蕉原料（醬、粉、混合物）。因子II為不同類型的水膠體（瓊脂/關華豆膠、瓊脂/黃原膠和瓊脂/羧甲基纖維素）。通過單因子變異數分析（ANOVA），選擇Duncan多變異分析法分析實驗數據。實驗中分析了香蕉乾果凍之物理性質（流變性質、顏色與產率）、化學特性（水分、pH值、總可溶性固形物、纖維、抗氧化性及水活性）。在這項研究中，不同形式的香蕉對pH值、水分、抗氧化性、流變性質（硬度、膠質、耐嚼性、剪切力值）、顏色（L *和a *）有顯著影響。不同的水膠體對水膠體、水分、纖維、抗氧化劑、流變性質（硬度、膠質、咀嚼度和剪切力值），顏色（L *和b *）有顯著影響。不同香蕉形式和水膠體類型在水分和流變性質（硬度，膠質，耐嚼性，剪切力值）上具交互作用。根據流變特性，對香蕉乾果凍的最
佳處理方法是將香蕉粉與黃原膠混合，其具有最低流變特性（硬度為8.32N，黏性為4.19 N，耐嚼性為4.07 N，剪切力值為4.41 N）。另外，就顏色而言， ΔE值（20.11）; 抗氧化活性94.87％； 水分14.50％; pH值4.24； 產率62.33％； 水分活度0.64； 纖維0.19％; 總可溶固體7.40 °Brix 。香蕉乾果凍和填充香蕉乾果凍之巧克力在7分制品評中獲得4.70喜好值，為“略微喜歡”。充填香蕉乾果凍之巧克力不僅能有效利用盛產之香蕉，且具開發健康零食之潛力。

關鍵字

香蕉 ； 水狀膠體 ； 果凍 ； 巧克力

並列摘要

Banana is a good source of nutrient value and its production about 98 million tons annually in the world. Thus, it makes banana have good potential to process in the valuable food product. Combining banana with chocolate is one of the ways to improve nutrient value of chocolate. However, the problem is high water content in banana which make it hard to mix with chocolate. Therefore, the solution in this study is making banana into dried jelly for chocolate filling. The objective of this study to evaluate the effect of different banana forms and hydrocolloids on the quality of dried jelly preparation for chocolate fillings and improving rheological properties of banana dried jelly. The method that being used was Randomized Block Design Factorial with 2 factors. Factor I was the different type of banana (puree, powder, mix). Factor II was the different type of hydrocolloid (Agar/Guar gum, Agar/Xanthan Gum, Agar/Carboxyl Methyl Cellulose). The results were analyzed by Analysis of
Variance (ANOVA) and tested with Duncan. Physical properties (rheological properties, color, yield), chemical properties (moisture, pH, total soluble solid, fiber, antioxidant, water activity) were analyzed. In this study, different banana forms showed significant effect on pH, moisture, antioxidant, rheological properties (hardness, gumminess, chewiness, shear force value), color (L* and a*). Different hydrocolloids showed significant effect on hydrocolloids, moisture, fiber, antioxidant, rheological properties (hardness, gumminess, chewiness, shear force value), color (L* and b*). Between different banana forms and hydrocolloids type showed interaction on moisture, rheological properties (hardness, gumminess, chewiness, shear force value). Based on the rheological properties, best treatment of banana dried jelly was banana powder with agar / xanthan gum with the lowest value for rheological properties (Hardness 8.32N, Gumminess 4.19 N, Chewiness 4.07 N, Shear Force value 4.41 N). In addition, in terms of color, ∆E (20.11); ∆E value (20.41); Antioxidant activity 94.87%; moisture content 14.50%; pH 4.24; Yield 62.33%; Water activity 0.64; Fiber 0.19%; Total soluble solid 7.40 °Brix. The overall acceptability of banana dried jelly and chocolate filled with banana dried jelly around 4.70 “Like slightly” in 7 points hedonic scale. This chocolate filled with banana dried jelly may be useful for developing healthy snack and one of the ways to utilize abundant amount of banana production.

並列關鍵字

Banana ； Hydrocolloid ； Dried Jelly ； Chocolate

參考文獻

Achumi L. V., Peter E. S., & Das A. (2018). Studies on preparation of gummy candy using pineapple juice and carrot juice. International Journal of Chemical Studies, 6(5),1015-1018.

Adinugraha M. P., & Marseno D. W. (2005). Synthesis and characterization of sodium carboxymethylcellulose from cavendish banana pseudo stem (Musa cavendishii LAMBERT). Journal of Carbohydrate Polymers, 62, 164-169.

Akkarachaneeyakorn, S., & Tinrat, S. (2015). Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready‐to‐drink mulberry fruit juice. Food science & nutrition, 3(3), 213-220.

Ale, M. T., & Meyer, A. S. (2013). Fucoidans from brown seaweeds: An update on structures, extraction techniques and use of enzymes as tools for structural elucidation. Royal Society of Chemistry Advances, 3(22), 8131-8141.

Anderson, E. (1949). Endosperm mucilages of legumes. Industrial & Engineering Chemistry, 41(12), 2887-2890.