Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Antioxidant Activities and Quality Characteristics of Bread Added with Dried Mulberry Pomace

오디박 첨가 모닝빵의 품질특성 및 항산화성

  • Kim, Hyun Jeong (Department of Food & Nutrition, Chungnam National University) ;
  • Shin, Suk Kyung (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
  • 김현정 (충남대학교 식품영양학과) ;
  • 신숙경 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2013.08.07
  • Accepted : 2013.12.06
  • Published : 2013.12.31
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Abstract

The purpose of this study was to develop functional bread added with dried mulberry pomace. The effect of dried mulberry pomace (0, 1, 3 or 5%) on the quality characteristics of breads was evaluated. The weight, volume and height were higher in bread added with dried mulberry pomace, compared with control bread. As the concentration of the dried mulberry pomace increased, decreased in pH and increased in acidity. The sugar concentration($^{\circ}Brix$) and reducing sugar(%) increased with the amount of dried mulberry pomace. The hunter color system L(lightness) and b(yellowness) value of the crumb of breads with increasing dried mulberry pomace were decreased, but the a(redness) value was increased. Contents of total phenol increased with addition amount of dried mulberry pomace. The antioxidant activities such as DPPH and hydroxy radical scavanging activity of the dried mulberry pomace increased with increase of dried mulberry pomace amount. The sensory results showed that scores of over-all preference of the breads added with dried mulberry pomace were higher than that of control.

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References

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