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題名 | 油脂取代物柑橘纖維應用於麵包之研究與開發=Research and Development of Fat Replacer Citrus Fiber Applied in Bread |
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作者 | 徐永鑫; 蘇醇浩; 黃湞鈺; | 書刊名 | 餐旅暨觀光 |
卷期 | 14:3 2017.09[民106.09] |
頁次 | 頁171-183 |
分類號 | 473.25 |
關鍵詞 | 油脂取代物; 柑橘纖維; 麵包; Fat replacer; Citrus fiber; Bread; |
語文 | 中文(Chinese) |
中文摘要 | 近年來烘焙產品研發趨勢朝向高纖、低油、低熱量,為了減少烘焙食品中的油脂含量及有效降低肥胖症、高血脂、心血管疾病、結腸癌等發病風險,本研究以油脂替代物柑橘纖維(Citrus fiber)不同取代比例,探討其在麵包之開發應用潛力。結果顯示,隨著油脂替代物柑橘纖維取代量之增加其麵包體積呈下降趨勢;感官品評結果顯示,整體取代比例為2%及4%時與單獨使用油脂無明顯差異,且取代比例2%、4%、6%均可被品評者接受。以柑橘纖維取代不僅可以降低麵包油脂之添加量,亦可提高膳食纖維之攝取量,符合現代烘焙的健康趨勢,具有實際應用於麵包相關產品之潛力。 |
英文摘要 | In recent years, high fiber, low fat and low calorie are the major research trends in baking industry. Decreasing the oil content in baking products could lower the risk of obesity, hyperlipidemia, cardiovascular diseases and colon cancer. In this study, citrus fiber was used to replace baking lipids for the development of baking products, and we aimed to develop bread products using fat replacer citrus fiber. Results showed that bread volume would decrease when the citrus fiber replacing ratio increased. The sensory evaluation indicated that there was no significant difference in products with fat only and fat replaced with 2% and 4% citrus fiber; besides, fat replaced with 2%, 4% and 6% citrus fiber were acceptable for evaluators. Therefore, using fat replacer citrus fiber to replace fat could not only reduce the use of fat but also increase the intake of dietary fiber, which corresponds to the trend of baking industry to produce healthy products, suggesting that the fat replacer citrus fiber has the potential to be applied in the bread-related products. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。