餅乾是全世界最受歡迎的烘焙產品之一，而烤焙過程是形成其特殊感官特性之重要步驟，其中梅納反應能提供烘焙產品所需的顏色、香氣和風味。然而梅納反應會產生部分具有健康隱憂的物質，如丙烯醯胺(acrylamide)。丙烯醯胺被國際癌症研究中心歸類為2A 級致癌物。為了減少黑糖餅乾中之不良產物，本篇將以不同丙烯醯胺含量之黑糖做為原料，分別添加幾丁寡醣、幾丁聚醣或碳酸鈣，探討對餅乾中丙烯醯胺生成之影響。首先測量原料糖中丙烯醯胺含量，砂糖未檢測出丙烯醯胺含量，低丙烯醯胺含量黑糖含有 140 ppb，高丙烯醯胺含量黑糖含有 908 ppb。結果顯示原料中丙烯醯胺含量越高，其餅乾中丙烯醯胺生成量也越高，且使用以上三種添加物無法降低餅乾之丙烯醯胺生成，推測黑糖中多酚類物質影響了梅納反應的進行，同時，添加物的比例過低，無法有效減少丙烯醯胺生成。在羥甲基糠醛測定部分顯示，使用砂糖組別之羥甲基糠醛含量低於黑糖組，且幾丁寡醣會使羥甲基糠醛含量上升。這是由於黑糖中還原糖含量高於砂糖，且黑糖中含有丙烯醯胺和羥甲基糠醛，經烘烤加熱時，易經由梅納反應產生較大量丙烯醯胺。同時，經焦糖化反應產生羥甲基糠醛。在餅乾外觀及色差方面可以發現，添加黑糖之餅乾 L 值較低，其中添加幾丁寡醣組別的顏色較焦黑，推測添加幾丁寡醣會使梅納反應和焦糖化反應更劇烈。最終經由餅乾官能品評可以發現，使用黑糖或砂糖製作餅乾感官得分相近，整體可接受度得分依序為低丙烯醯胺黑糖餅乾 (7.1)、砂糖餅乾 (6.8)、高丙烯醯胺黑糖餅乾(6.6)，得知使用黑糖或砂糖不會直接影響餅乾可接受度，但是經由群集分析可發現，約 39% 受試者較喜歡黑糖風味餅乾，因此，為了顧及喜歡黑糖風味之消費者族群，應謹慎選擇丙烯醯胺含量較低之黑糖作為原料，避免成品含有過多不良產物。

Cookies are one of the most popular bakery products in the world. The baking process is an important step in the formation of its special organoleptic properties, in which the Maillardreaction provides the color, aroma, and flavor that are required for baked goodts.However, the Maillard reaction produces acrylamide which is classified by the International Cancer Research Center as a Group 2A carcinogen. In order to reduce contaminants in brown sugar cookies,brown sugar was used as a raw material, and thenchitosan, chitosanoligosaccharides, or calcium carbonate were added to investigate theeffect on acrylamide formation in brown sugar cookies.First of all, the content of acrylamide in raw sugar was measured. The content of acrylamide was not detected in granulated sugar. The acrylamide content of low acrylamine brown sugar contained 140 ppb and the acrylamide content of high acrylamine brown sugar contained 908 ppb. The results showed that the higher the content of acrylamide in the raw material, the higher the amount of acrylamide produced in cookies. The addition of the three kinds of additivesabove did not reduce the acrylamide formation of the cookie. Additionally, the content of HMF in the granulated sugar group was lower than that in the brown sugar group, and chitosan oligosaccharides increased the content of HMF. This is due to the fact that the content of reducing sugar in brown sugar is higher than that ingranulated sugar, and brown sugar contains acrylamide and HMF. When baked and heated, brown sugar easily produces a large amount of acrylamide through the Maillard reaction. At the same time, the caramelization reaction produces HMF. In terms of cookieappearance and color difference, it can be found that the L value of the brown sugar biscuit is lower and the color of the chitosanoligosaccharides group is more charred, so it is presumed that the addition of chitosan oligosaccharides will make the reaction of Maillard reaction and caramelization more intense. Finally, through the cookiesensory evaluation, it can be found that using brown sugar or granulated sugar to make cookies has similar sensory scores, and the overall acceptability scores are low-acrylamide brown sugar cookies (7.1), granulated sugar cookies (6.8), and high-acryl amine brown sugar cookies (6.6). It is known that using brown sugar or granulatedsugar does not directly affect the acceptability of cookies, but through cluster analysis, about 39% of subjects prefer brown sugar flavored biscuits. Therefore, in order tocare for consumer groups that like the brown sugar flavor, company should choose alower content of acrylamide of brown sugaras a raw material to prevent the final product from containing too many contaminants.

中文摘要 I
Abstract II
圖目錄 VI
表目錄 VII
附錄 VIII
壹、前言 1
貳、文獻回顧 2
一、餅乾 2
1.1 餅乾的分類 2
1.2 烘烤過程變化 2
1.3 餅乾主要成分 2
二、丙烯醯胺 5
2.1 物化特性及用途 5
2.2 丙烯醯胺的毒性 6
2.3 食品中的丙烯醯胺 7
2.4 減少食品中丙烯醯胺形成的方法 9
三、鈣 10
3.1 鈣的生理功能 10
3.2 國人鈣質攝取狀況 11
3.3 缺乏鈣質之影響 11
3.4 碳酸鈣 11
3.5 碳酸鈣之使用標準 12
四、幾丁聚醣及幾丁寡醣 12
4.1 幾丁聚醣及幾丁寡醣特性 12
4.3 幾丁聚醣抑菌能力 12
4.4 幾丁聚醣之應用 13
4.6 幾丁聚醣安全性與法規 14
参、實驗流程 15
肆、實驗器材與方法 16
一、實驗器材 16
1.1 材料 16
1.2 試藥 16
1.3 儀器 17
二、實驗方法 17
2.1 餅乾製備 17
2.3 酸鹼值 18
2.4 還原糖 18
2.5 天門冬醯胺含量 19
2.6 丙烯醯胺含量 20
2.7 羥甲基糠醛含量 22
2.8 抗氧化分析 23
2.9 餅乾質地 24
2.10 餅乾擴散係數 24
2.11 餅乾色澤分析 25
2.12 感官品評 25
2.13 統計分析 25
伍、結果與討論 26
一、挑選不同之黑糖作為原料 26
二、餅乾及其半成品之化學性質分析 26
2.1 酸鹼值 26
2.2 還原糖 26
2.3 天門冬醯胺 27
2.3 丙烯醯胺 27
2.4 羥甲基糠醛 28
2.5 動力學模型探討 29
2.5 清除 DPPH 自由基能力 29
2.6 還原力 30
2.7 亞鐵離子螯合能力 30
三、餅乾之物理特性分析 30
3.1 餅乾擴散率及硬度 30
3.3 餅乾外觀及色差值 31
四、餅乾感官品評 31
五、相關性分析 32
陸、結論 33
柒、參考文獻 34
捌、圖表 45
玖、附錄 60

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