Title

添加寡醣或糖醇對文旦柚果醬理化特性及對健康成年人升糖指數的影響

Translated Titles

Effect of oligosaccharide or sugar alcohol addition on the physicochemical properties of shaddock jam and their effect on the glycemic index of healthy adults

Authors

童姝姮

Key Words

寡醣 ; 糖醇 ; 文旦柚 ; 升糖指數 ; oligosaccharide ; sugar alcohol ; shaddock ; glycemic index

PublicationName

中興大學食品暨應用生物科技學系所學位論文

Volume or Term/Year and Month of Publication

2011年

Academic Degree Category

碩士

Advisor

賴麗旭

Content Language

繁體中文

Chinese Abstract

文旦柚為柑橘類屬芸香科的植物。台灣的氣候,很適合柚子的生長。柚子除了新鮮品嚐外,也可以加工成為果醬,然通常須添加多量的糖,才能維持果醬的品質與美味,對於慢性病患者,例如罹患肥胖、糖尿病、心血管疾病等都不太適合品嘗,所以本試驗擬添加較低熱量並對身體有生理功能的異麥芽寡醣、木寡醣以及山梨糖醇,部份或完全取代蔗糖的添加,希望能兼顧柚子果醬的美味與消費者的健康。結果發現,當異麥芽寡醣、木寡醣、山梨糖醇與蔗糖比例為2:1時,柚子果醬在硬度、破裂度、彈性度、凝聚度、膠性度均比不添加蔗糖的組別高,進一步以這些果醬,進行人體升糖指數的試驗,探討寡醣或糖醇文旦柚果醬對健康成年人飯後血糖與升糖指數的影響。招募的試驗者為健康成年人共有25位,男性10位女性15位,年齡介於20~40歲,實驗共5次,每次攝取含碳水化合物50公克的葡萄糖、文旦柚蔗糖果醬、文旦柚異麥芽寡醣果醬、文旦柚木寡醣果醬、文旦柚山梨糖醇果醬,並測量攝取前後血糖的變化。實驗的結果以木寡醣果醬的升糖指數最低 (34.04 ± 17.98),山梨糖醇果醬(52.46±20.70)次之、異麥芽寡醣果醬(87.80 ±35.47)、蔗糖果醬 (91.74±40.75),顯示添加寡醣或糖醇的柚子果醬其升糖指數均低於完全添加蔗糖者。 官能品評方面以九分法進行喜好性試驗,結果發現本實驗試驗的四種果醬,其整體接受性,大部分有達六分以上,且與市售果醬的評分接近,代表消費者對含寡醣或糖醇的文旦柚果醬接受性佳。分項品評僅在香氣喜好性的品評項目以木寡醣果醬有顯著的降低,其餘的文旦柚果醬組別在其它品評項目之間與市售果醬比較無顯著差異。

English Abstract

The shaddock, a kind of citrus plant, belongs to the family of Rutaceous. The climate in Taiwan is very suitable for the growth of shaddock. The fruit of shaddock not only can be consumed directly, but also can be processed to jam. However, during the process of shaddock jam, a large amount of sugar has to be added to maintain the quality and flavor of shaddock jam, resulting in a product which is not suitable for the patients with chronic diseases, such as obesity, diabetes, cardiovascular disease, etc. Therefore, the objective of this study is to develop a healthier shaddock jam by partial replacement of sucrose with isomalto-oligosaccharide (IMO), xylo-oligosaccharide (XOS) and sorbitol. Results from textural profile analysis revealed that when the ratio of IMO, XOS and sorbitol to sucrose was 2:1, the hardness, fracturability, elasticity, cohesiveness and gumminess of shaddock jams were improved as compared with the shaddock jam without sucrose. Therefore, these shaddock jams were used for testing the effect of oligosaccharide or sugar alcohol on the postprandial blood sugar and glycemic index for healthy adults. The 25 healthy adult subjects included 10 male subjects and 15 female subjects aged between 20~40. The human study was conducted at 5 different periods. The tested subjects were asked to take glucose, or shaddock jams with sucrose, IMO, XOS, or sorbitol, which contained 50 g of carbohydrate each time, and their blood sugar level was monitored. The experimental results showed that shaddock jam with XOS had the lowest value of glycemic index (34.04±17.98), followed by shaddock jam with sorbitol (52.46±20.70), IMO (87.80±35.47), and sucrose (91.74±40.75), in an increasing order. These results revealed that the glycemic indexes of shaddock jams with oligosaccharide or sugar alcohol were lower than those with sucrose. Moreover, the nine-point hedonic sensory test was performed on the tested four kinds of shaddock jams with oligosaccharide or sugar alcohol, and results were compared with the commercial shaddock jam. It was found that the overall acceptability scores for most of the tested shaddock jams with oligosaccharide or sugar alcohol were higher than six points, which was close to that for commercial shaddock jam. For the sensory evaluation on other sensory terms, there was no significant difference between shaddock jams with oligosaccharide or sugar alcohol and commercial shaddock jam, except for shaddock jams with XOS, which showed lower scores on aroma evaluation.

Topic Category 農業暨自然資源學院 > 食品暨應用生物科技學系所
生物農學 > 生物科學
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