The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Bread Manufactured with Sweetpotato Leaf Powder

고구마(Ipomoea batatas (L.) Lam) 잎 분말을 첨가한 식빵의 품질 특성

  • Han, Seon-Kyeong (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Kang, Chon-Sik (Crop Breeding Research Division, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Jae-Myeong (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Yang, Jung-Wook (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Hyeong-Un (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Hwang, Um-Ji (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Song, Yeon-Sang (International Potato Center) ;
  • Lee, Joon-Seol (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Nam, Sang-Sik (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Kyeong-Bo (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
  • 한선경 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 강천식 (농촌진흥청 국립식량과학원 작물육종과) ;
  • 김재명 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 양정욱 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 이형운 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 황엄지 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 송연상 (국제감자연구소) ;
  • 이준설 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 남상식 (농촌진흥청 국립식량과학원 바이오에너지작물연구소) ;
  • 이경보 (농촌진흥청 국립식량과학원 바이오에너지작물연구소)
  • Received : 2015.06.19
  • Accepted : 2015.08.11
  • Published : 2015.08.31
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Abstract

This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.

수확과정에서 버려지고 있는 고구마 잎을 이용한 기능성 식품소재로서 활용가능성을 검토하고자, 밀가루 중량 대비 고구마 잎 분말을 2, 3, 5, 7%의 비율로 첨가하여 식빵을 제조하고, 반죽 및 제빵 특성, 생리활성 및 기능성분 등을 조사하였다. 반죽의 수분흡수량은 7% 첨가 시 가장 높았고, 반죽시 간은 유의적인 차이를 보이지 않았으며, 반죽의 저항도는 2~3% 첨가할 때가 가장 안정적이었다. 식빵의 수분 함량은 첨가량이 증가하여도 큰 차이를 보이지 않았고, 식빵의 내부색은 첨가량이 증가할수록 L값과 a값은 감소하였으나, b값은 증가하였다. 식빵의 부피와 비용적 및 굽기 손실률은 첨가량이 증가할수록 감소하였으나, 항산화 활성과 총 폴리페놀, 루테인 및 베타카로틴 함량은 증가하였다. 관능평가의 결과, 고구마 잎 분말의 2~3% 첨가 시 맛과 색깔, 조직감, 입안에서의 씹힘성과 종합적인 기호도에서 가장 우수한 값을 얻었다. 이상의 결과에서 고구마 잎 분말의 2~3% 첨가 시, 제빵 적성과 기능성, 상품성이 우수한 식빵을 제조할 수 있었다.

Keywords

References

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