Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics and Optimization of Bread with Mori Cortex Radicis Powder Using Response Surface Methodology

상백피 분말 첨가 식빵의 품질특성 및 제조조건 최적화

  • Chung, Minju (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Jeong, Hee Sun (Major in Traditional Dietary Life Food, Graduate school of Professional Studies Traditional Culture and Arts, Sookmyung Women's University) ;
  • Joo, Nami (Department of Food & Nutrition, Sookmyung Women's University)
  • 정민주 (숙명여자대학교 생활과학대학 식품영양학전공) ;
  • 정희선 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학전공)
  • Received : 2013.07.25
  • Accepted : 2013.10.15
  • Published : 2013.10.30
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Abstract

The purpose of this study was to investigate the antioxidative effects of Mori Cortex Radicis powder and to determine the optimal mixing ratio of Mori Cortex Radicis powder and water in the preparation of bread. The optimal sensory composite recipe was determined by producing bread with different levels of Mori Cortex Radicis powder and water. The analysis was performed using response surface methodology and a sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. In terms of the antioxidative effects of Mori Cortex Radicis powder, the $IC_{50}$ for total phenolic content and DPPH free radical scavenging activity were 149.56 GAE/g dry powder and 137.77 /mL respectively. Measurement results of the mechanical properties showed differences in volume (p<0.05), baking loss (p<0.05), yellowness (p<0.01), lightness (p<0.01), redness (p<0.01), hardness (p<0.01) and springiness (p<0.05). The sensory measurements showed significant values for color (p<0.05), appearance (p<0.05), flavor (p<0.01), taste (p<0.01), and overall quality (p<0.01). Overall, based on numerical and graphical methods, the optimal formulation was determined to be 21.16 g of Mori Cortex Radicis powder and 372.47 g of water.

Keywords

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