한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제28권4호
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  • Pages.558-570
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  • 2015
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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새싹땅콩 분말 및 추출물 첨가 식빵의 품질특성과 항산화 활성

Quality Characteristics and Antioxidant Effects of Breads added with Peanut Sprout Extract and Powder

  • 이수정 (부천대학교 식품영양과)
  • 투고 : 2015.06.08
  • 심사 : 2015.08.04
  • 발행 : 2015.08.31
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초록

To develop and industrialize functional foods containing peanut sprout extract (PSE) and powder (PSP), the present study investigated the quality characteristics and antioxidant effects of breads prepared with 0, 0.5, 1, 2, 2.5, 5, 7.5, and 10% PSE and PSP. The expansion ratio of the dough, the quality characteristics such as volume, weight, specific volume, baking loss, color, texture, and sensory preference were evaluated. There were significant differences in the bread volume and specific volume among the control, PSE and PSP groups (p<0.001). Additionally, the weight and baking loss were decreased with an increasing amount of PSP (p<0.001). As the amount of PSE and PSP were increased, the L value of the crumb decreased, whereas the a and b values of the crumb significantly increased (p<0.001), suggesting that the crumb color of the bread may be significancy (p<0.001). As the amount of PSE and PSP increased, the hardness of bread significantly and rapidly increased from 5%. Meanwhile, there was no significance in springiness among the control, PSE and PSP groups. The total resveratrol content and DPPH free radical-scavenging activity of the bread significantly increased depending on the amounts of PSE and PSP (p<0.001). In the overall acceptance test, no significant differences were observed in the color, flavour, or texture, however, the taste and overall acceptance were significantly decreased between the control and the PSE group. All the sensory characteristics in the PSP group were significantly reduced compared with the control. Considering the above results, it can be expected that the suitable amount of PSE and PSP substituted for wheat flour will be from 1.0 to 2.5%. Furthermore, follow-up studies are being carried out continuously.

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