添加柳橙皮果渣粉末對麵包品質特性之影響

高纖飲食已是現代人追求健康飲食的重點，如何從不同食材中尋找膳食纖維的來源，或添加於食品中補充飲食所需，並能保持良好的品質及口感，是很多研究所關注的。柳橙果皮中含有許多機能性成分，且富含膳食纖維，但經常被廢棄。為環保零剩食及高纖飲食之考量，本研究利用榨汁後廢棄的柳橙皮果渣，分別先經洗淨、殺菁（100°C，5min）及鹽漬（皮重：鹽重＝9：1，2 hr）三種處理方式，再經乾燥製成粉末，找出在色澤、香氣及儲存性最佳且有效降低苦味的處理方式；再分別將柳橙皮果渣粉末以3%、6%及9% 的比例取代麵粉添加至麵糰中，製備柳橙皮果渣麵包，探討添加果渣對產品品質特性及嗜好性感官品評之影響，期待能找出柳橙皮果渣粉末添加於麵包的最適比例。研究結果顯示，柳橙皮果渣粉末整體製成率約21-23%，水分含量約12%，達一般乾粉及穀類含水量標準，適合室溫儲存。柳橙皮果渣粉末以鹽漬處理方式在色澤的保存及試驗型感官品評香氣、整體喜好度上，皆較洗淨處理及殺菁處理顯著為佳，且能有效降低柳橙皮果渣的苦味（p<0.05）。因此本研究以鹽漬為柳橙皮果渣粉末的處理方式，添加至麵糰中取代部分麵粉製成鹽漬柳橙皮果渣麵包。鹽漬柳橙皮果渣粉末分別以3%、6%及9%的比例取代麵粉製成的麵包，在硬度上，隨柳橙皮果渣取代量增加，硬度顯著增高（p<0.05）。在色澤方面，隨添加比例的增加，L 值降低，b 值顯著增（p<0.05）。果渣粉末添加至 9 %時，色澤與控制組的色差值高達 11.13，顯示果皮的添加，會明顯改變麵包的色澤。在嗜好性品評上，色澤、風味及喜好度，以6%組顯著高於其他各組（p<0.05）。添加至9%時，各感官品評因子喜好度皆顯著下降（p<0.05）。因此，若以感官品質及膳食纖維的最大添加量考量，本研究建議以6%的鹽漬柳橙皮果渣粉末取代部分麵粉製成麵包，是較為理想的比例，除了能維持產品品質且符合消費者的感官喜好度。

關鍵字

柳橙皮；膳食纖維；麵包；感官品評

並列摘要

High-fiber diet has become the important part of modern healthy diet. Looking for different dietary fiber sources adding to our foods is the concern of many research. Orange peel contains many functional ingredients and is rich in dietary fiber, but it is often discarded. In this study, the orange peels were dried and meshed into powder after juice extraction. Then, they were separated into three groups, washed, blanched (100°C, 5 min), and salted (peel weight: salt weight = 9:1) to find the best treatment in terms of reducing bitterness and maintaining color, aroma, during storage. The results showed that the salted orange peel powder had better performance in color, the aroma and overall preference in sensory evaluation during storage (p<0.05), and bitterness was effectively reduced (p < 0.05). Therefore, salted orange peel powder was considered to be the best treatment to prepare orange peel powder. The salted orange peel powder was then added to the bread dough at 3%, 6%, and 9% separately to replace total amount of flour to make bread. The physical and chemical properties of the product and the consumer’s sensory preferences were conducted to find out the most suitable ratio of orange peel powder to be added to the bread. The results indicated that the hardness of bread increased significantly (p<0.05) with on increase in the amount of orange peel pomace substitution. As for the color of the bread, the L value decreased and the b value increased significantly with on increase in the percentage of orange peel powder addition, and the color difference between the 9% bread and the control group was up to 11.13 (p<0.05). In terms of consumer sensory evaluation, the color, flavor preference and overall preference were significantly higher at 6% than all groups (p<0.05). In conclusion, in terms of sensory qualitynutritional value as well as the maximum amount of addition, this study suggests that 6% of salted orange peel powder should be considered as is most suitable substation percentage for maintaining the product quality and consumer sensory evaluation results.