南瓜粉製造與其加工之研究

市售南瓜及農試所育成之6種南瓜品系以熱風乾燥及低濕乾燥法進行南瓜粉之製作，以增加南瓜多元化利用性，並以色澤、粉體密度、水溶性及吸水性指標進行粉體物化性質分析，篩選最佳製粉品系及建立最適乾燥條件。結果顯示，在一般組成分分析，市售品種與6種農試所育成品系間還原糖含量差異相當大，熱風乾燥和低濕乾燥法製作南瓜粉之操作條件分別以80℃、8小時和80℃、4小時為佳；粉體色澤及理化性質因不同品系而異，不同乾燥方式並非其決定性因子，以23號品系所產製之南瓜粉色澤最為亮麗，所製成之南瓜土司，體積和高度隨南瓜取代麵粉量之增加而降低，整體感官品評以15%取代量者最為消費者所接受。

關鍵字

南瓜粉；熱風乾燥；低濕乾燥

並列摘要

One commercial cultivar and six breeding lines of pumpkin (Cucurbita spp.) planted in Taiwan Agricultural Research Institute (TARI), Council of Agriculture were used to study effect of pumpkin lines and manufacturing process on quality of pumpkin flour. Pumpkin flours were prepared from fruits by the hot air-drying technique or the dehumidification drying technique. They were analyzed for flours chemical compositions and physical properties, including color, flour density, water solubility index, and water adsorption index. Results showed that content of reducing sugar was significantly (P＜0.05) different among the pumpkin lines/cultivar tested. Quality of pumpkin flour was the best by the hot air-drying treatment at 80℃ for 8 hours or the dehumidification drying treatment at 80℃ for 4 hours. Color and physical properties of pumpkin flour were affected by pumpkin lines/cultivar but were unaffected by was different drying methods of pumpkin flour. Among the seven pumpkin lines/cultivar tested, the flour quality was best for line no. 23, showing shinny flour color. When the pumpkin flour of line no. 23 was used to substitute wheat flour for making pumpkin bread, the loaf volume and loaf height of the pumpkin bread decreased as the substitution rate of pumpkin flour increased. The texture of bread was influenced by the substitution rate of pumpkin flour and, based on consumer panel sensory evaluations, the best substitution rate of pumpkin flour the was 15%.

並列關鍵字

Pumpkin ； Cucurbita spp. ； Pumpkin flour ； Hot air drying ； Dehumidification drying

國際替代計量

南瓜粉製造與其加工之研究

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