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http://dx.doi.org/10.3746/jfn.2006.11.4.339

Quality Bread as Influenced by Sweet Pumpkin Powder  

Yoo, Jung-Sang (Division of Food Engineering, Daegu University)
Seog, Eun-Ju (Division of Food Engineering, Daegu University)
Lee, Jun-Ho (Division of Food Engineering, Daegu University)
Publication Information
Preventive Nutrition and Food Science / v.11, no.4, 2006 , pp. 339-343 More about this Journal
Abstract
Physicochemical properties of bread as influenced by the addition of sweet pumpkin powder (SPP) were investigated. Freeze-dried sweet pumpkin was ground, sieved through a laboratory sieve and a fraction with particles less than $250\;{\mu}m$ was used. Amount of SPP added to the bread was found to affect the bread quality significantly (p<0.05). Loaf volume and weight of the control were significantly higher than others (p<0.05) and decreased significantly (p<0.05) with the addition of SPP. In other words, the enrichment of product with SPP decreased bread volume and weight without significant changes in the moisture content. There were distinctive color changes with the addition of the powder: L- and a-values were reduced but b-value was significantly increased (p<0.05). The hardness, springiness, and gumminess of bread were found to increase with the addition of the powder. Consumer test indicated that bread contained with 3% SPP had the highest overall acceptability score while 1 or 5% addition produced an acceptable quality for the bread.
Keywords
sweet pumpkin powder; breadmaking; quality; consumer test;
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Times Cited By KSCI : 7  (Citation Analysis)
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