微波濃縮及微晶纖維素的添加對椪柑果醬物性之影響

Abstract

椪柑( Citurs reticulate Blanco Var. Ponkon )是柑橘亞科 ( Aurantiodeae )的一群植物，原產印度中部Suntara之古老柑桔品種。由於椪柑含有豐富的果膠及許多機能性成分，亦為台灣人所喜好的水果之一，故本研究利用微波加熱( 900W和600W )將椪柑果汁進行濃縮，並搭配異麥芽寡糖( IMO )的添加來部分或完全取代蔗糖以及探討添加1 % 和2 % 的微晶纖維素( microcrystalline cellulose ; MCC )對椪柑果醬之物性影響，並觀察果醬儲存於4 ℃期間的變化。結果發現，在不同的微波強度及糖漿對椪柑果醬的影響方面，當異麥芽寡糖取代蔗糖的比例較多時，果醬之物性表現(包括模量值、黏稠度、硬度、脆度、膠性度和彈性等)皆愈高，而其中600W處理之果醬在物性方面高於900W處理組之果醬。在添加微晶纖維素方面，發現IMO組別的果醬添加1%的MCC即可提高果醬之物性表現，而IMO/sucrose比為2/1之組別的果醬須添加2%的MCC才會有效應。在儲存期間方面，發現所有組別之果醬儲存一段時間後，結構會增強至更穩定的狀態。在官能品評結果方面，發現以IMO/Sucrose比為2/1組別之果醬的品評結果表現最好，與市售果醬品評的結果相接近，顯示IMO與蔗糖在適當比例下以及搭配MCC的添加是具有開發潛力之椪柑果醬配方。

Ponkon is one of the plants from Aurantiodeae. It is originated from Suntara in the middle of India. Ponkon is not only full of pectin and many functional constituents but the main consumption of fruit in Taiwan. The objective of this study is to evaluate the effect of adding isomaltooligosaccharide ( IMO ) to replace sucrose by different ratio and 1 % or 2 % microcrystalline cellulose ( MCC ) addition on physical properties of jams concentrated by microwave heating by using 900W and ( or ) 600W ,and then observe the physical properties of jams during storage at 4 ℃. The results showed that the physical properties ( including modulus, viscosity, hardness, fracturability, gumminess and springiness ) of Ponkon orange jams are generally increased with increasing IMO ratio in the syrup. Ponkon jams are concentrated by microwave heating at 600W generally showed higher modulus, viscosity, hardness, fracturability, gumminess and springiness than those concentrated by microwave heating at 900W. The results on effect of addition of MCC showed when 1% MCC added into Ponkon jams with IMO, the physical properties of Ponkon jams would be increased. However, the increase effect of addition of MCC is for Ponkon jam with 2:1 IMO/S needed 2% MCC. The results on storage at 4 ℃ showed that the jams stored during a period of time, the structure of the jams would became stronger to achieve a better state. With regard to the hedonic scores in sensory evaluation, the jam with 2:1 IMO/S was the best of all and closed to the commercial jam. It represented that a suitable proportion of IMO/Sucrose and addition of MCC is available.