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Study on Quality Characteristics of Pan Bread containing Blueberry Fruit Powder  

Lee, Eui-Seok (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
Jeong, Yong-Nam (Dept. of Culinary Arts, Woosong College)
Moon, Young-Ja (Dept. of Food Nutrition & Cookery, Woosong College)
Hong, Soon-Taek (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.24, no.5, 2014 , pp. 621-630 More about this Journal
Abstract
This study presents the quality characteristics of blueberry bread. Blueberry fruit powder was added to bread dough at various concentrations ranging from 3~9%, after which physicochemical properties of dough and bread containing blueberry fruit powder were determined. The pH, loaf volume, specific loaf volume, dough volume and baking loss decreased with increasing amount of blueberry fruit powder in bread, whereas loaf weight and hardness were reduced. In particular, hardness appeared to be 1.98 times higher in the control without blueberry powder compared to the bread containing 9% blueberry powder. For color, increasing the amount of blueberry fruit powder reduced L and b values, whereas a value was increased. In the sensory evaluation, the highest overall preference score was observed in bread containing 6% blueberry powder, whereas the lowest score was observed in bread with 9% blueberry powder. From these results, blueberry bread with good acceptability has an optimum blueberry powder concentration of 6%.
Keywords
Blueberry fruit powder; hardness; specific loaf volume; sensory score;
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Times Cited By KSCI : 18  (Citation Analysis)
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