金柑 (Kumquat) 為芸香科 (Rutaceae) 金柑屬 (Fortunella) 為最小的柑橘果實，果皮味甜而果肉酸經常加工製作成蜜餞等休閒食品，近年來休閒食品市場發展急遽增加，消費者選購產品時愈來愈注重食品成分，水果副產物因飽含許多營養成分適合開發、生產滿足消費者期望的食品。本次實驗使用頭城農場-藏酒酒莊所提供之金柑，經破碎榨汁後剩餘之果渣副產物，探討使用不同膠體：果膠及明膠製作金柑軟糖之抗氧化能力成果、物化性質、感官喜好。金柑副產物其水分 83.37%、無氮萃取物 14.86% 為材料主要成分，製作成果膠軟糖其成分為無氮萃取物 80.77%、水分含量 18.87%、水活性 0.54 為低度水活性食品、pH 值 2.37 保持低 pH 值對於高甲氧基果膠的凝膠作用是必要條件；明膠軟糖為無氮萃取物 61.49%、水分含量 32.34%、水活性為 0.67 屬於中度水活性、pH 值 2.92，兩者無氮萃取物比例均最高。金柑副產物製成軟糖產品外觀變化 L*、a*、b* 值均顯著下降 (p<0.05)，果膠與明膠軟糖相比，明膠軟糖較明亮，而果膠軟糖較接近紅色及黃色色度較顯著，故可了解色澤呈現會受加工方式及加熱時間影響。抗氧化成分與抗氧化能力分析顯示，總酚含量 0.67-1.31 mg GAE/g、總類黃酮含量 0.15-0.47 mg QE/g、類胡蘿蔔素0.28-0.40 μg/g、DPPH 自由基清除力 0.52-0.70 mg ascorbic acid/g、鐵離子還原能力 0.90-2.68 mM，果膠軟糖有較高的總酚含量且鐵離子還原能力也顯著大於 (p<0.05) 明膠軟糖。在物性分析結果中，果膠軟糖硬度較高為 8.67 N，而明膠軟糖彈性較大 0.96，因膠體不同物理特性相距甚遠。9分制的感官品評結果顯示，明膠軟糖在硬度、彈性及整體接受度上較果膠軟糖高且皆獲得 6 分以上，而多數受試者給予明膠軟糖表面裹蔗糖粉或蔗糖粉 85% + 檸檬酸粉 15% 的組別有最高評價，明膠軟糖可經由此加工步驟達到遮掩特殊氣味的效果。綜合上述結果，不同膠體其軟糖成品因配方比例及製程差異，無論成分、色澤及物性分析皆有顯著差異，但兩者在抗氧化成分及能力方面皆有一定效果，使用明膠添加金柑副產物製作軟糖在本研究展現應用上的可行性且擁有較高消費者吸引力，不僅提高農產品商業價值促進全果利用還能使農業資源永續發展，在食品工業上具發展潛力。

Kumquat (Fortunella margarita (Lour.) Swingle) is the smallest fruit of the Rutaceae family and Fortunella genus. The peel is sweet and the pulp is sour. It is often processed into preserved fruit and other snacks. In recent years, the food industry has increased rapidly. Consumers pay more and more attention to food composition when purchasing products. Fruit by-products are suitable for the development of the industry, and the production meets consumers’ expectations for its abundant nutrients. In this experiment, the kumquat which provided by Toucheng Leisure Farm-Cang Jiu Winery were the by-products from crushing and juicing during the process of winemaking. This study investigated the differences of antioxidant capacity, physical properties and sensory analysis of kumquat gummies which were made respectively with pectin and gelatin. The main components of kumquat by-products were 83.37% moisture and 14.86% carbohydrates. The main composition of kumquat pectin gummies were 80.77% carbohydrates, 18.87% moisture content, water activity 0.54, pH 2.37. Maintaining low pH is necessary for gelation of high methoxyl pectins. The main components of kumquat gelatin gummies were 61.49% carbohydrates, 32.34% moisture content, 0.67 water activity. The highest ratio in both types of gummies were carbohydrate. The color value of soft candies which was made from kumquat by-products decreased significantly (p<0.05). Gelatin gummies were brighter than pectin gummies, while pectin gummies were closer to red and yellow. Therefore, the appearance was affected in color by the processing method and heating time. Antioxidant composition and antioxidant capacity analysis showed the total phenolic content 0.67-1.31 mg GAE/g, total flavonoid content 0.15-0.47 mg QE/g、total carotenoids content 0.28-0.40 μg/g. DPPH free radical-scavenging activity and ferric reducing antioxidant levels were 0.52-0.70 mg ascorbic acid/g and 0.90-2.68 mM. Pectin gummies had higher total phenolic content and also significantly better ferric reducing antioxidant power than gelatin gummies (p<0.05). In the physical property analysis results, pectin gummies had higher hardness level 8.67 N, while gelatin gummies had higher springiness level 0.96. Due to the different colloids the physical properties were far apart. 9-point sensory evaluation results showed that gelatin gummies scored higher than pectin gummies in hardness, elasticity and overall acceptability with more than 6 points at each properties. Most subjects gave the highest score to the gelatin gummies which were coated with sugar powder or with 85% sugar powder + 15% citric acid powder. In summary, both pectin gummies and gelatin gummies display differently in the composition, color and physical properties. Both have certain effects in terms of antioxidant components and abilities. In this study, kumquat gelatin gummies demonstrated feasibility and high consumer attraction. Therefore, it not only improves the commercial value of agricultural products and the utilization of whole fruits, but also enables the sustainable development of agricultural resources, which has development potential in the food industry.

壹、 前言 1
貳、 文獻回顧 2
一、 金柑資料 2
(一)、 金柑簡介 2
(二)、 金柑分類 2
(三)、 台灣金柑種植狀況 3
(四)、 金柑之生理活性成分 4
二、 軟糖定義 7
三、 食用膠的特性及應用 8
(一)、 果膠 (pectin) 8
1. 果膠的來源 8
2. 果膠的組成和結構 9
3. 果膠的凝膠作用 10
4. 果膠凝膠的影響因子 10
5. 柑橘類中的果膠 11
(二)、 明膠 (gelatin) 11
1. 明膠的來源 11
2. 明膠的組成和結構 11
3. 明膠的凝膠作用 12
4. 明膠凝膠的影響因子 13
四、 質地剖面分析 14
參、 實驗架構 16
肆、 實驗材料與方法 17
一、 實驗樣品與副原料 17
(一)、 實驗樣品 17
(二)、 副原料 17
二、 實驗藥品 17
三、 儀器設備 18
四、 實驗方法 18
(一)、 金柑副產物軟糖製備 18
(二)、 一般成分分析 18
(三)、 水活性 19
(四)、 pH 值 19
(五)、 色差分析 19
(六)、 總酚含量及抗氧化能力分析 19
(七)、 物性分析 21
(八)、 感官品評 21
(九)、 統計分析 22
伍、 結果與討論 23
一、 金柑副產物製成軟糖產品之成分變化 23
二、 金柑副產物製成軟糖產品之外觀變化 25
三、 不同膠體之金柑軟糖成品抗氧化成分與能力分析 26
四、 不同膠體之金柑軟糖成品物性分析 27
五、 金柑軟糖之感官品評 28
陸、 結論 29
柒、 未來發展 30
捌、 參考文獻 31
玖、 圖表 40
壹拾、 附錄 53

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