The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality and Antioxidant Properties of Bread Added with 'Fuji' Apple Juice

'후지' 사과즙을 첨가한 반죽 및 식빵의 품질 특성

  • Cha, Seung-Hyeon (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Shin, Na-ri (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • An, Hye-mi (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Yoo, Do-Il (Dept. of Agricultural Economics, Chungbuk National University) ;
  • Kim, Dae-Il (Dept. of Horticultural Science, Chungbuk National University) ;
  • Hyun, Tae Kyung (Dept. of Industrial Plant Science and Technology, Chungbuk National University) ;
  • Jang, Keum-Il (Dept. of Food Science and Biotechnology, Chungbuk National University)
  • 차승현 (충북대학교 식품생명공학과) ;
  • 신나리 (충북대학교 식품생명공학과) ;
  • 안혜미 (충북대학교 식품생명공학과) ;
  • 유도일 (충북대학교 농업경제학과) ;
  • 김대일 (충북대학교 원예과학과) ;
  • 현태경 (충북대학교 특용식물학과) ;
  • 장금일 (충북대학교 식품생명공학과)
  • Received : 2019.03.04
  • Accepted : 2019.03.13
  • Published : 2019.04.30
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Abstract

In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

Keywords

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Fig. 1. Images for (A) side and (B) inner shapes of bread with increase of 'Fuji' apple juice content.

Table 1. Formula of the bread containing apple juice

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Table 2. Operation conditions of texture analyzer

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Table 3. Physicochemical and antioxidant properties of ‘Fuji’ apple juice

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Table 4. pH and leavening ability of dough with increase of apple juice content

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Table 5. Physicochemical properties of bread with increase of apple juice content

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Table 6. Antioxidant properties of bread with increase of apple juice content

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