在台灣，稻米與香蕉皆是重要的農作物，因富含多種維生素、營養素與植物化學物質，是健康的食材。由於西方速食文化的導入，台灣人飲食隨著時代變遷而改變了習慣，使得米食消費量逐漸下滑；又因近年來香蕉產量過剩，造成蕉農嚴重的經濟損失。因此，如何解決稻米與香蕉消費量是當務之急的重要議題。此外，運用香蕉與稻米結合研發中式米食加工產品則極為罕見。為此，本研究第一階段首先探討三種不同品種成熟(儲存12天帶皮)、未成熟(儲存1天帶皮)香蕉:北蕉(Pei Chiao; PC)、寶島蕉(Fomosana; FS)、台蕉(Tai Chiao; TC)之物理及化學性質(水活性、水分含量、硬度、色澤、pH值、糖度、快速黏度分析、溶解度、膨潤力、總澱粉與直鏈澱粉及抗性澱粉含量)；第二階段研究則使用國產香蕉搭配國產秈米-台中秈17 號(Taichung Sen 17, TCS 17)、稉米-高雄147號(Kaohsiung 147, KS 147)和糯米-高雄秈糯8號(Kaohsiung Sen Glutinous 8, KSG 8)為原料，探討直鏈澱粉、總澱粉和抗性澱粉含量(Resistant starch content, RSC)，再以中式米食加工技術，開發香蕉-米粄條、香蕉-寧波年糕、香蕉-韓式年糕等製品，並分析(水活性、水分含量、色澤、質地剖面分析、快速黏度分析、蒸煮流失率、溶解度、膨潤力、總澱粉與直鏈澱粉含量和RSC及感官品評)。
在第一階段:未成熟香蕉的水分、硬度、L值、pH值、膨潤力、總澱粉和直鏈澱粉含量及RSC均顯著高於成熟香蕉(P < 0.05)，但在水活性、a和b值、糖度、快速黏度分析與溶解度則否(P > 0.05)。第二階段:直鏈澱粉含量，以TCS17 (Taichung Sen 17) (28.66%)最高、其次為KS147 (Kaohsiung 147) (12.17%)、最低 KSG 8 (Kaohsiung Sen Glutinous 8 ) (5.07%) (P < 0.05)；總澱粉含量，以KSG 8 (95.70%)最高、其次為KS 147 (82.95%)、最低TCS 17 (77.99%) (P < 0.05)；RSC方面，以TCS17 (31.76%)最高、其次為KS 147 (13.60%)、最低KSG 8 (5.07%) (P < 0.05)；三種不同品種成熟北蕉(Ripe Pei Chiao; RPC)、成熟寶島蕉(Ripe Fomosana; RFS)、成熟台蕉(Ripe Tai Chiao; RTC)和未成熟 北蕉(Unripe Pei Chiao; UPC)、未成熟寶島蕉(Unripe Fomosana; UFS)未成熟台蕉(Unripe Tai Chiao; UTC)製成香蕉-米粄條、香蕉-寧波年糕及香蕉-韓式年糕，在水活性則無明顯差異(P > 0.05)，而水分含量均明顯低於控制組(P < 0.05)，在 L 值方面，未成熟香蕉都明顯高於成熟香蕉(P < 0.05)；對於 a 和 b 值及蒸煮流失率，觀察到相反的趨勢；質地剖面分析與快速黏度分析則否；溶解度和膨潤力方面，使用成熟香蕉(RPC、RFS和RTC)顯著高於未成熟香蕉(UPC、UFS和UTC) (P < 0.05)。在總澱粉與直鏈澱粉含量方面，使用成熟香蕉(RPC、RFS和RTC)均顯著低於未成熟香蕉(UPC、U FS和UTC) (P < 0.05)，在香蕉-米粄條、香蕉-寧波年糕及香蕉-韓式年糕，均以未成熟香蕉RSC最高(P < 0.05)，以未成熟北蕉(UPC) (12.83、15.13、8.86%)最高，成熟台蕉(RTC) (11.33、13.66、7.36%)最低，使用成熟和未成熟香蕉的RSC均顯著高於對照組(10.50、13.60、6.67%) (P < 0.05)，且未成熟香蕉顯著高於成熟香蕉(P < 0.05)。在感官品評的結果顯示，成熟香蕉-米粄條中以成熟北蕉粄條與控制組非常接近；成熟香蕉-寧波年糕中以成熟寶島蕉寧波年糕與控制組非常接近；成熟香蕉-韓式年糕中以成熟台蕉韓式年糕與控制組非常接近。

Rices and bananas are all important crops in Taiwan. They are rich in a variety of vitamins, nutrients and phytochemicals, so they are healthy food materials. Due to the introduction of the western fast food culture, Taiwanese diet habits have changed along with time, and resulted in the gradual decline in the consumption of rice foods. Recently, the excess production of bananas has caused serious economic losses to banana farmers. Therefore, how to solve the consumption problem of rice and bananas is a top priority. In addition, it is extremely rare to use the fusion of bananas and rice to develop Chinese-style rice processed products.
For this reason, the first stage of this study explored three different varieties of ripe (stored for 12 days with skin on) and unripe (stored for 1 day with skin on) bananas:Pei Chiao (PC), Fomosana (FS) and Tai-Chiao (TC), whose physicochemical properties were water activity, moisture content, hardness, colors, pH value, sugar content, rapid viscosity analysis, solubility, swelling power, total starch content, amylose content, and resistant starch content. The second stage of the study used domestic bananas pairing with domestic Indica rice-Taichung Sen 17 (TCS 17), Japonica rice-Kaohsiung 147 (KS 147) and Waxy rice-Kaohsiung Sen Glutinous 8 (KSG 8) as the raw materials to explore the amylose content, total starch content and resistant starch content (Resistant starch content, RSC). Then the Chinese rice foods processing technology was used to develop Banana-Flat Rice Noodles, Banana-Ningbo Rice Cake, and Banana-Korean Rice Cake.Their physicochemical properties, water activity, moisture content, color, texture profile analysis, rapid viscosity analysis, cooking loss, solubility, swelling power, total starch content, amylose content, RSC and sensory evaluation, were studied.
In the first stage: the moisture content, hardness, L value, pH value, swelling power, total starch content and amylose content and RSC of unripe bananas were significantly higher than those of ripe bananas (P<0.05), whereas the water activity, a and b value, Brix, rapid viscosity analysis and solubility were not significant (P>0.05). In the second stage: the highest amylose content was in TCS 17 (28.66%), followed by KS 147 (12.17%), and the lowest in KSG 8 (5.07%); the total starch content was the highest in KSG 8 (95.70%), followed by KS 147 (82.95%), TCS 17 (77.99%) was the lowest; in terms of RSC, TCS 17 (31.76%) was the highest, followed by KS 147 (13.60%), and KSG 8 (5.07%) was the lowest; three different varieties of ripe and unripe bananas were made into Bananas-Flat Rice Noodles, Banana-Ningbo Rice Cake and Banana-Korean Rice Cake which had no significance in water activity (P > 0.05); the water content was lower than that of the control group (P < 0.05); in terms of L value, unripe bananas were higher than ripe bananas (P < 0.05); the opposite trends were observed for a and b values and for cooking loss rate; however, texture profile analysis and rapid viscosity analysis were the other way around; for solubility and swelling power, using ripe bananas (Ripe Pei Chiao; RPC, Ripe Fomosana; RFS and Ripe Tai-Chiao; RTC) was significantly higher than unripe bananas (Unripe Pei Chiao; UPC, Unipe Fomosana; UFS and Unripe Tai-Chiao; UTC) (P < 0.05). In terms of the total starch and amylose content, the use of ripe bananas (RPC, RFS and RTC) was significantly lower than that of unripe bananas (UPC, UFS and UTC) (P < 0.05); in Banana-Flat Rice Noodles, Banana-Ningbo Rice Cake and Banana-Korean Rice Cake, the RSC of unripe bananas was the highest (P < 0.05). The RSC of both ripe and unripe bananas was higher than that of the control group (10.50, 13.60, 6.67%) (P < 0.05). The RSC of Unripe Pei Chiao (UPC) (12.83, 15.13, 8.86%) was the highest, that of Ripe Tai-Chiao (RTC) (11.33, 13.66, 7.36%) was the lowest, and the RSC of the unripe bananas were higher than that of the ripe banana (P < 0.05). The results of sensory evaluation showed that among the Ripe Banana-Flat Rice Noodles, Ripe Pei Chiao Banana-Flat Rice Noodles were very close to the control group; among the Ripe Banana-Ningbo Rice Cakes, Ripe Fomosana Banana-Ningbo Rice Cakes were very close to the control group; among the Ripe Banana-Korean Rice Cakes, Ripe Tai-Chiao Banana-Korean Rice Cakes were very close to the control group.

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