Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Preparation and Evaluation of Physiological Activity of White Bread Containing Korean Blue Mussel

국산 양식 홍합 함유 식빵의 제조 및 생리활성 평가

  • Jo, Min-Ji (Department of Food, Nutrition and Biotechnology, Kyungnam University) ;
  • Kim, Yun-Ah (Department of Food, Nutrition and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Department of Food, Nutrition and Biotechnology, Kyungnam University)
  • 조민지 (경남대학교 식품영양생명학과) ;
  • 김윤아 (경남대학교 식품영양생명학과) ;
  • 이승철 (경남대학교 식품영양생명학과)
  • Received : 2016.07.06
  • Accepted : 2016.09.09
  • Published : 2016.11.30
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Abstract

White breads containing Korean blue mussel (Mytilus edulis) powder were prepared and characterized. WB (white bread without blue mussel) and four different MBs (white breads containing blue mussel; number in front of MB means added % of blue mussel powder per wheat flour) were prepared by the straight dough method. With addition of blue mussel to bread, lightness decreased, whereas redness and yellowness increased. Addition of blue mussel did not significantly affect specific volumes of breads. DPPH and ABTS radical scavenging activities significantly increased with increasing blue mussel content. Addition of blue mussel to breads also increased alcohol dehydrogenase and acetaldehyde dehydrogenase activities. In the sensory test, 1MB acquired relatively high points for taste, flavor, texture, and preference. The results indicate that blue mussel can be applied to white bread to improve physiological functions without reduction of physicochemical characteristics.

우리나라 남해안에서 많이 양식되고 있는 홍합(진주담치)은 다가 고도 불포화지방산을 비롯한 다양한 유용 물질을 함유하고 있으며 이로 인한 항산화능, 항비만능, 알코올분해 효소 촉진능 등의 생리활성이 보고되었다. 본 연구에서는 홍합의 이용성 다양화를 위하여 홍합 분말을 첨가한 식빵(0, 0.25, 0.5, 0.75, 1%, 홍합/밀가루, w/w)을 직접반죽법으로 제조하여 그 특성을 분석하였다. 홍합분말이 첨가될수록 식빵의 명도는 감소하였고, 적색도와 황색도는 증가하였다. 홍합분말의 첨가는 식빵의 비용적에 크게 영향을 주지 않았지만, 항산화능(DPPH 및 ABTS 라디칼 소거능)은 증가시켰다. 또한, 홍합분말의 함량이 증가할수록 알코올 탈수소효소와 아세트알데히드 탈수소효소의 활성도 증가하였다. 관능 검사에서는 홍합분말 1% 첨가 식빵이 맛, 향, 물성과 선호도에서 상대적으로 높은 점수를 얻었다. 이상의 결과는 홍합이 식빵의 경도와 강도에 큰 영향을 주지 않고 생리활성을 향상 할 수 있는 소재로 활용될 수 있음을 의미한다.

Keywords

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