以香蕉粉取代澱粉於鹹粿之可行性分析

Feasibility Analysis of Replacing Starch with Banana Powder in Savory Rice Cakes

本研究旨在探討以綠香蕉粉取代部分傳統澱粉應用於鹹粿製作之可行性，並分析不同添加比例對產品感官接受度之影響。綠香蕉富含抗性澱粉與膳食纖維，具有穩定血糖、增加飽足感及促進腸道健康等特性，符合現代健康飲食趨勢。本研究以無添加香蕉粉為對照組，並設計20%、40%、60%三種香蕉粉取代比例作為實驗組，透過實際產品製作與感官品評進行分析。研究對象為48位一般民眾及大學生，針對口感、風味、彈性及整體接受度進行問卷調查與統整分析。研究結果顯示，不同香蕉粉添加比例會影響鹹粿之口感與風味，其中以20%香蕉粉比例之產品最受受試者喜愛，在整體接受度與口感表現上具有較佳平衡。研究結果顯示，綠香蕉粉具有取代部分澱粉之可行性，不僅可提升產品營養價值，亦能增加香蕉格外品利用價值，具健康飲食與市場發展潛力。

This study aimed to investigate the feasibility of replacing part of traditional starch with green banana powder in savory rice cakes and to analyze the effects of different substitution ratios on sensory acceptance. Green bananas are rich in resistant starch and dietary fiber, which help stabilize blood sugar, increase satiety, and promote intestinal health, aligning with current healthy eating trends. In this study, four formulations were designed, including a control group without banana powder and experimental groups with 20%, 40%, and 60% substitution ratios. Product preparation and sensory evaluations were conducted to assess product quality and acceptability.
A total of 48 participants, including university students and members of the general public, participated in the questionnaire survey evaluating texture, flavor, elasticity, and overall preference. The results indicated that different substitution ratios significantly affected the texture and flavor of savory rice cakes, with the 20% substitution group receiving the highest overall acceptance due to its balanced texture and flavor performance. The findings suggest that green banana powder has potential as a partial starch substitute, while also enhancing nutritional value and increasing the utilization of agricultural by- products, demonstrating potential for healthy food development and market applications.