Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Quality Characteristics and Antioxidant Activities of Morning Bread- Containing Aronia Sourdough Starter

아로니아 sourdough starter를 이용한 모닝빵의 품질특성 및 항산화 활성

  • Sim, Sol (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University) ;
  • Park, Yeong-Ju (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University) ;
  • Lee, Jin-Ho (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University) ;
  • Jeong, So-Yeon (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University) ;
  • Lim, Ju-Jin (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University) ;
  • Yu, Ga-Hyun (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University) ;
  • Kim, Eun-Gyeom (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University) ;
  • Suh, Hee-Jae (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
  • 심솔 (선문대학교 식품과학과, 식품바이오융합 연구소) ;
  • 박영주 (선문대학교 식품과학과, 식품바이오융합 연구소) ;
  • 이진호 (선문대학교 식품과학과, 식품바이오융합 연구소) ;
  • 정소연 (선문대학교 식품과학과, 식품바이오융합 연구소) ;
  • 임주진 (선문대학교 식품과학과, 식품바이오융합 연구소) ;
  • 유가현 (선문대학교 식품과학과, 식품바이오융합 연구소) ;
  • 김은겸 (선문대학교 식품과학과, 식품바이오융합 연구소) ;
  • 서희재 (선문대학교 식품과학과, 식품바이오융합 연구소)
  • Received : 2019.07.29
  • Accepted : 2019.09.18
  • Published : 2019.10.30
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Abstract

This study investigated the quality characteristics and antioxidant activities of morning bread containing various amounts of aronia sourdough starter. Morning breads were prepared with different volumes (0% (AS0), 15% (AS1), 25% (AS2), and 35% (AS3)) of aronia sourdough starter based on wheat flour. In AS3 group (35% added group), the specific volume and baking loss rate were the highest but the bread height was the lowest. When the aronia sourdough starter was added up to 25%, the expansion power, specific volume, and bread height were significantly increased (P<0.05). According to the added amount of sourdough starters, the lightness and yellowness of the morning bread were decreased, however, redness was increased (P<0.05). In the rheology analysis, hardness, gumminess, and chewiness were significantly decreased with increasing amounts of aronia sourdough starters (P<0.05). However, cohesiveness was the highest in the AS2 group (25% added group). In consumer preference, the highest scores were shown in AS2 group (25% added group) in color, texture, and appearance. The total polyphenol and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability were both significantly increased along with aronia sourdough content (P<0.05). In conclusion, morning bread with 25% aronia sourdough starter showed the best quality characteristics and antioxidant activities.

본 연구는 아로니아 천연 발효종을 사용하여 sourdough starter를 만들고, sourdough starter 첨가량을 0%, 15%, 25%, 35%로 증가하며 모닝빵을 제조할 때 starter 첨가량에 따른 품질특성, 항산화력, 소비자 선호도를 비교하기 위해 수행하였다. 아로니아 sourdough starter 함량이 증가할수록 모닝빵의 pH는 감소하였고, 총산도와 수분함량은 증가하였다. 비용적과 굽기 손실율 또한 sourdough starter 첨가량에 따라 유의적으로 증가하여 35% 첨가군(AS3)에서 가장 큰 굽기 손실율을 나타내었으나(P<0.05), 높이는 25% 첨가군(AS2)이 가장 높고 35% 첨가군에서 급격히 감소하였다. 발효 팽창력의 경우 0-25% 첨가군(AS0, AS1, AS2) 모두 45분까지 유의적으로 증가하였으나(P<0.05), 35% 첨가군은 30분까지만 팽창력이 증가하다가 30분 이후에는 급격히 감소하는 것으로 나타났다. 모닝빵의 총 페놀 함량과 DPPH 라디칼 소거능은 아로니아 sourdough starter 첨가량이 증가함에 따라 유의적으로 향상되었으며(P<0.05), 색도는 첨가량이 증가할수록 밝기($L^*$)와 황색도($b^*$)는 감소하고, 적색도는($a^*$) 증가하였다(P<0.05). 모닝빵의 조직감 측정 결과 응집성(cohesiveness)은 25% 첨가군이 가장 높고, 경도(hardness), 검성(gumminess), 씹힘성(chewiness)은 아로니아 sourdough starter 첨가량이 증가할수록 유의적으로 낮게 측정되었다(P<0.05). 소비자 선호도 조사에서는 35% 첨가군의 색에 대한 선호도가 가장 낮았고, 15%와 25% 첨가군이 조직감과 전반적인 기호도가 좋은 것으로 나타났다(P<0.05). 이상의 결과에서 아로니아 sourdough starter를 첨가한 모닝빵의 품질특성, 항산화 활성, 소비자 선호도를 모두 고려할 때에 sourdough starter는 밀가루 대비 25%를 첨가하는 것이 가장 우수하다는 것을 알 수 있었다.

Keywords

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