植物乳桿菌（LUC 1572）發酵木鱉果酸麵糰麵包的抗氧化活性及結構分析

The Antioxidant Activity and Structural Analysis of Momordica cochinchinensis Sourdough Bread Fermented by Lactobacillus plantarum

木鱉果（Momordica cochinchinensis）是一種原產於東亞和東南亞的熱帶水果。木鱉果的營養成分非常豐富，尤其是它的抗氧化活性。酸麵糰麵包內不僅有酵母發酵也含其他細菌，尤其是乳酸菌（LAB）。植物乳桿菌（Lactobacillus plantarum）可提高產品的抗氧化力並改善麵包的結構。本實驗含木鱉果酸麵糰內有含量0%、10%、20%和含量30%等樣品，分析木鱉果酸麵糰麵包內的抗氧化活性ABTS、DPPH、總酚含量、重量、體積、孔徑大小。實驗顯示，木鱉果酸麵糰的濃度越高，麵包的氣孔的數量就越多，麵包的體積越小。木鱉果酸麵糰麵包以含30%的抗氧化能力、總酚含量最高。綜合上述結果，最好的配方是含量20%的木鱉果酸麵糰麵包，它的抗氧化活性較高，重量、大小和孔隙等外觀都是可被接受的。

Momordica cochinchinensis is a tropical fruit native to East Asia and Southeast Asia, known for its rich nutritional profile, particularly its antioxidant activity. Sourdough bread contains not only yeast but also various bacteria, with lactic acid bacteria (LAB) playing a significant role. Lactobacillus plantarum, a type of LAB, has been shown to enhance the antioxidant capacity and improve the structure of bread. This study investigated the incorporation of Momordica cochinchinensis powder into sourdough, with concentrations of 0%, 10%, 20%, and 30%, to analyze its effects on antioxidant activity (measured by ABTS and DPPH assays), total phenolic content, weight, volume, and pore size of the bread. The results indicated that higher concentrations of Momordica cochinchinensis powder increased the number of pores in the bread while decreasing its volume. The bread containing 30% Momordica cochinchinensis powder exhibited the highest antioxidant capacity and total phenolic content. Based on a comprehensive analysis of these parameters, the optimal formulation is the sourdough bread with 20% Momordica cochinchinensis powder, which provides a balanced combination of high antioxidant activity, acceptable weight, size, and pore structure.