참죽 분말을 첨가한 식빵의 품질 특성 및 항산화 활성Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis Powder
- Other Titles
- Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis Powder
- Authors
- 김민아; 이은지; 진소연
- Issue Date
- Feb-2014
- Publisher
- 한국식생활문화학회
- Keywords
- Antioxidant activity; Cedrela sinensis; bread; textual characteristics; sensory evaluation
- Citation
- 한국식생활문화학회지, v.29, no.1, pp 111 - 118
- Pages
- 8
- Journal Title
- 한국식생활문화학회지
- Volume
- 29
- Number
- 1
- Start Page
- 111
- End Page
- 118
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/11127
- DOI
- 10.7318/KJFC/2014.29.1.111
- ISSN
- 1225-7060
2288-7148
- Abstract
- Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color ‘a’ value decreased, and ‘b’ value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.
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