臺灣博碩士論文加值系統

鈣質 (Calcium) 是構成骨骼結構與調節生理機能重要的營養素，綜合國內外許多相關研究顯示，鈣對於骨質有正面影響，卻也是較容易缺乏的營養素。根據 2011年行政院衛生署調查顯示，國人每日平均鈣質攝取量僅達五至六成，顯見國人鈣質攝取有所不足。麵條為亞洲最古老且最受青睞的食品之一，接近一半以上的亞洲國家以麵條為主食，又以方便、營養等優點，逐漸成為世界性食品。本研究係以添加不同含量之鈣鹽 (醋酸鈣、碳酸鈣、檸檬酸鈣、乳酸鈣) 至麵粉製成生鮮麵條，經 45oC 熱風乾燥 5 小時製成乾麵條，探討鈣鹽對麵條品質之影響，以期製成品質良好且富營養價值的麵條。結果顯示麵條中添加鈣鹽可降低其水分含量、水活性，以添加鈣含量0.75% 以上醋酸鈣之麵條水活性低於0.91，具延長麵條儲存期限之潛力。隨著鈣添加量增加，麵條之粗灰分含量亦隨之增加，以乾麵條之粗灰分高於生鮮麵條，無論生鮮麵條或乾麵條，隨著鈣鹽含量增加，表面亮度 L* 亦也增加，而△E值以添加檸檬酸鈣組別差異最小。探討其質地特性，添加鈣鹽的乾麵條其破斷力相對控制組高，控制組乾麵條破斷力為 10.88 N，添加 1% 四種鈣鹽後分別提高至醋酸鈣 23.04 N、碳酸鈣18.43 N、檸檬酸鈣19.37 N及乳酸鈣20.39 N。綜合以上，以添加檸檬酸鈣鹽組別的麵條其烹煮條件及質地特性較其他組佳。以添加不同檸檬酸鈣含量之麵條進行官能品評，發現品評者相較於控制組下，整體而言較喜愛添加檸檬酸鈣之0.50% 鈣含量之組別，並以利用牡蠣殼經酸處理之檸檬酸鈣，添加相同鈣含量製成麵條比較，整體無顯著差異，表示品評者接受性高，未來以其可開發含鈣麵條，且可減低牡蠣殼之堆積汙染。

Calcium constitutes a major part of the skeletal structure and it is vital to the regulation of physiological functions. Previous study confirmed that calcium has a positive effect on bone strength, but many people suffer from calcium deficiency. The 2011 Department of Health survey showed that the average daily calcium intake of Taiwanese people amounts to only 50-60% of recommended daily intake, meaning that many people have inadequate calcium intake. Noodle is Asia's oldest and one of the most popular foods, nearly half of the countries in Asia market noodle-based food. Because of its convenience and nutritious value, noodle has become popular worldwide. In this study, different amounts of calcium (calcium acetate, calcium carbonate, calcium citrate, calcium lactate) were added to flour to make fresh noodle. After drying for 5 hours at 45oC, hot dry noodles were also made to explore the effect of calcium on noodle quality. The results showed that adding calcium to noodles can reduce their water content and water activity. The addition of 0.75% or more calcium acetate lowered the water activity of noodles to below 0.91. This may help extend the shelf-life of noodles. The crude ash content of noodles increased with increasing amount of calcium addition. The crude ash content of dry noodles was higher than fresh pasta. The surface brightness L* of fresh or dry noodles increased with increasing calcium content. The value of △E for the group containing calcium citrate showed the smallest difference. The noodles with calcium salts have a breaking strength much higher than the control group. The control group had a breaking force of 10.88 N for dry noodles. After adding 1% salt the breaking force increased to 23.04 N for calcium acetate, to 18.43 N for calcium carbonate, to 19.37 N for calcium citrate, and 20.39 N for calcium lactate, respectively. Based on the above, the calcium citrate group noodle had texture characteristics and cooking conditions better than other groups. Different levels of calcium citrate were added into noodles for sensory evaluation. Sensory panelists found that noodles with 0.50% calcium citrate showed higher overall scores when compared with the control group. The noodles containing calcium citrate made from oyster shells showed no significant difference from the noodles made with commercial calcium citrate. These results suggest that calcium salts made from oyster shells may have a potential to become an additive for making calcium fortified noodles. The recovery of calcium salts from oyster shells may help reduce the environmental pollution problem caused by oyster shell waste.

中文摘要 I
Abstract II
圖目次 V
表目次 VI
壹、 研究背景及目的 1
貳、 文獻回顧 2
一、 麵條 2
1.1 麵條歷史 2
1.2 麵條加工原料 2
1.3 麵條特性與麵糰相關性之比較 4
1.4 機能或保健性麵條發展前景 4
二、 牡蠣殼 5
2.1 牡蠣殼之結構與組成 5
2.2 牡蠣殼之應用與開發 6
三、 鈣 6
3.1 鈣對人體之生理功能 6
3.2 影響鈣吸收之因子 6
3.3 不同年齡所需鈣含量 7
3.4 鈣質補充劑之種類 7
3.5 鈣鹽對麵條之相關研究 8
參、 材料與方法 9
一、 實驗流程 9
二、 實驗方法與步驟 10
2.1 粒徑測定 10
2.2 麵條製作 10
2.3 鈣鹽製備及分析 11
2.4 一般成分測定 12
2.5 水活性測定 13
2.6 酸鹼值測定 13
2.7 鈣含量分析 13
2.8 烹煮特性測定 14
2.9 色澤測定 14
2.10 質感組織測定 15
2.11 官能品評 15
2.12 統計分析 16
肆、 結果與討論 17
一、 鈣鹽粒徑分析 17
二、 不同類型鈣鹽添加量對生鮮麵條 (Fresh Noodle) 之影響 17
2.1 化學性質分析 17
2.1.1 水分含量 17
2.1.2 粗灰分含量 17
2.1.3 水活性 17
2.1.4 pH值 18
2.2 物理性質分析 18
2.2.1 烹煮特性 18
2.2.2 色澤差異 18
2.2.3 質地測試 19
三、 不同類型鈣鹽添加量對乾麵條 (Dried Noodle) 之影響 19
3.1 化學性質分析 19
3.1.1 水分含量 19
3.1.2 粗灰分含量 19
3.1.3 鈣含量 20
3.1.4 水活性 20
3.1.5 pH值 20
3.2 物理性質分析 20
3.2.1 烹煮特性 21
3.2.2 色澤差異 21
3.2.3 質地測試 21
3.2.4 官能品評 21
四、 添加市售鈣鹽與牡蠣殼自製鈣鹽之麵條差異 22
4.1 牡蠣殼自製鈣鹽分析 22
4.2乾白麵條及不同類型檸檬酸鈣製成麵條之分析 22
4.3 官能品評 23
伍、 結論 24
陸、 參考文獻 25
柒、 圖表 29
捌、 附錄 62

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