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Quality Characteristics of Pan Bread with Spirulina Powder  

Kang, Sun-Hee (Dept. of Food & Nutrition, Chungnam National University)
Lee, Ji-Yeon (Dept. of Food & Nutrition, Chungnam National University)
Kim, Hyo-Jin (Dept. of Food & Nutrition, Chungnam National University)
Kim, Hye-Ran (Dept. of Food & Nutrition, Chungnam National University)
You, Bo-Ram (Dept. of Food & Nutrition, Chungnam National University)
Kim, Min-Ji (Dept. of Food & Nutrition, Chungnam National University)
Yang, Ki-Hyun (Dept. of Food & Nutrition, Chungnam National University)
Shim, Eun-Kyoung (Dept. of Food & Nutrition, Chungnam National University)
Kim, Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.1, 2011 , pp. 31-37 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics of bread prepared with spirulina powder (0, 0.4, 0.8, and 1.2%). The volume and specific volume of bread decreased with increasing spirulina powder content. The pH of the bread with 1.2% spirulina powder was the highest. Content of phycocyanin increased with addition of spirulina powder. For color values, increasing spirulina powder content resulted in decreased lightness, redness, and yellowness in the crust. Amylogram showed that spirulina addition increased initial gelatinization temperature, decreased breakdown, and lowered the setback and consistency, which prevented retrogradation. Moreover, the hardness of spirulina bread decreased as spirulina addition increased. Further, springiness, cohesiveness, gumminess, chewiness. and resilience of bread with 0.8% spirulina powder were the lowest. Sensory results showed that the scores of overall preference and buying intention in the bread with 0.8% spirulina were the highest among the control and other groups.
Keywords
Bread; spirulina; amylogram; quality characteristics;
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Times Cited By KSCI : 9  (Citation Analysis)
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