Browse > Article
http://dx.doi.org/10.3746/pnf.2012.17.1.053

Optimization of Pan Bread Prepared with Ramie Powder and Preservation of Optimized Pan Bread Treated by Gamma Irradiation during Storage  

Lee, Hee-Jeong (Department of Food and Nutrition, Sookmyung Women's University)
Joo, Na-Mi (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Preventive Nutrition and Food Science / v.17, no.1, 2012 , pp. 53-63 More about this Journal
Abstract
This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed significant differences in flavor (p<0.05), appearance (p<0.01), color (p<0.01), moistness (p<0.01), and overall quality (p<0.05) based on the amount of ramie powder added. As a result, the optimum formulations by numerical and graphical methods were calculated to be as follows: ramie powder 2.76 g (0.92%) and water 184.7 mL. Optimized pan bread with ramie powder and white pan bread were irradiated with gamma-rays at doses of 0, 10, 15, and 20 kGy. The total bacterial growth increased with the longer storage time and the least amount of ramie powder added. Consequently, these results suggest that the addition of ramie powder to pan bread provides added value to the bread in terms of increased shelf life.
Keywords
ramie; optimization; response surface methodology (RSM); gamma-irradiation; DPPH radical scavenging activity;
Citations & Related Records
Times Cited By KSCI : 22  (Citation Analysis)
연도 인용수 순위
1 Lee JH, Kwak EJ, Kim JS, Lee KS, Lee YS. 2007. A study on quality characteristics of sourdough breads with addition of red eye at rice. J Korean Soc Food Sci Nutr 36: 789-793.
2 Lee JW, Yoon YH. 2010. Use of irradiation in food processing as green technology. Food Science and Industry 43: 53-63.   과학기술학회마을
3 Park JG, Kim JH, Byun MW, Jeon YE, Kang IJ, Hwang HJ, Lee JW. 2011. Subacute toxicity study of 40 kGy irradiated ready-to-eat bulgogi. J Food Sci Nutr 16: 83-88.   과학기술학회마을   DOI   ScienceOn
4 Choi HY, Oh SY, Lee YS. 2009. Antioxidant activity and quality characteristics of perilla leaves (Perilla frutescens var. japonica HARA) cookies. Korean J Food Cookery Sci 25: 521-530.
5 Lee JR, Han YJ, Lee TW, Song YM, Jin SK, Kim IS, Hah K, Kwak SJ. 2002. Physcio-chemical and sensory properties of emulsified sausages containing mulberry and persimmon leaf powder. Korean J Food Sci Anim Resour 22: 330-336.   과학기술학회마을
6 Han IJ, Kim RY, Kim YM, Ahn CB, Kim DW, Park KT, Chun SS. 2007. Quality characteristics of white bread with red ginseng marc powder. J East Asian Soc Dietary Life 17: 242-249.   과학기술학회마을
7 Kim HJ, Feng H, Toshkov SA, Fan X. 2005. Effect of sequential treatment of warm water dip and low-dose gamma irradiation on the quality of fresh-cut green onions. J Food Sci 70: 179-185.
8 AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA.
9 Joo NM, Lee SM, Jeong HS. 2009. Optimization of jelly made with Rubus coreanus (Bokbunja) using response surface methodology. J Food Sci Nutr 14: 148-155.   과학기술학회마을   DOI   ScienceOn
10 Pyler EJ. 1979. Physical and chemical test method, baking science and technology. Sosland pup Co., Kansas, MO, USA. p 891.
11 Kim SI, An MJ, Han YS, Pyeun JH. 1993. Sensory and instrumental texture properties of rice cakes according to the addition of songpy (pine tree endodermis) or mosipul (China grass leaves). J Korean Soc Food Nutr 22: 603- 613.   과학기술학회마을
12 Yoon SJ, Jang MS. 2006. Characteristics of quality in jeolpyun with different amounts of ramie. Korean J Food Cookery Sci 23: 636-641.   과학기술학회마을
13 Park SS. 2010. Antioxidative activity and quality characteristics of Sulgidduk added ramie leaf powder. MS Thesis. Sookmyung Woman's University, Seoul, Korea.
14 Lee SR, Kim SJ, Kim GH. 2001. Qulity characteristics of Adenophora remotiflora for increasing the value as a food resource. Annals of Plant Resources Research 7: 117-124.
15 Niemira BA. 2011. Influence of refrigerated storage time on efficacy of irradiation to reduce Salmonella on sliced roma tomatoes. J Food Prot 74: 990-993.   DOI   ScienceOn
16 Park JH, Lee JM, Lee SC. 2006. Effect of electron-beam irradiation on the characteristics of green tea (Camellia sinensis L). J Korean Soc Food Sci Nutr 35: 774-779.   과학기술학회마을   DOI   ScienceOn
17 Niemira BA, Cooke PH. 2010. Escherichia coli O157:H7 biofilm formation on romaine lettuce and spinach leaf surfaces reduces efficacy of irradiation and sodium hypochlorite washes. J Food Sci 75: 270-277.   DOI   ScienceOn
18 Kim YS, Kim HJ, Yoon YH, Shin MG, Kim CJ, Sin MH, Lee JW. 2010. Antimicrobial effects of retort and gamma irradiation on bacterial populations in spicy chicken sauce. Korean J Food Sci Ani Resour 30: 141-147.   과학기술학회마을   DOI   ScienceOn
19 Jung SY, Seog EJ, Lee JH. 2006. Quality bread as influenced by sweet pumpkin powder. J Food Sci Nutr 11: 339-343.   과학기술학회마을   DOI   ScienceOn
20 Bae JY, Park LY, Lee SH. 2008. Effect of Salicornia herbacea L. powder on the quality characteristics of bread. J Korean Soc Food Sci Nutr 37: 1196-1201.   과학기술학회마을   DOI   ScienceOn
21 Min SH, Lee BR. 2008. Effect of Astragalus membranaceus powder on yeast bread baking quality. Korean J Foodculture 23: 228-234.   과학기술학회마을
22 Jo CR, Byun MW. 2003. Effect of storage temperature and antioxidant additives on the color and physiological activity of gamma irradiated green tea leaf extract. Nutraceuticals and Food 8: 113-218.   DOI   ScienceOn
23 Lim EJ, Lee YH, Huh CO, Kwon SH, Kim JY, Han YB. 2007. Rheological properties of bread dough added with Enteromorpha intenstinalis. Korean J Food Sci Technol 39: 652-657.   과학기술학회마을
24 Shin JW, Shin GM. 2008. Rheological properties of dough with added Corni fructus flour. Korean J Food Preserv 15: 390-395.   과학기술학회마을
25 Kang WW, Kim GY, Kim KJ, Oh SL. 2000. Quality characteristics of the bread added persimmon leaves powder. Korean J Soc Food 16: 336-341.   과학기술학회마을
26 Im JG, Kim YH. 1999. Effect of green tea addition on the quality of white bread. Korean J Soc Food Sci 15: 395-400.   과학기술학회마을
27 Jung IC. 2006. Rheological properties and sensory characteristics of white bread with added mugwort powder. J East Asian Soc Dietrary Life 16: 332-343.   과학기술학회마을
28 Shin SR, Shin S, Shin GM. 2008. Quality characteristics of white pan bread by pomegranate with added pomegranate powder. Korean J Food & Nutr 4: 492-498.   과학기술학회마을
29 Lee YJ, Woo KS, Jeong HS, Kim WJ. 2010. Quality characteristics of muffins with added Dukeum (pan-fried) ramie leaf (Boehmeria nivea) powder using response surface methodology. Korean J Food Culture 25: 810-819.   과학기술학회마을
30 Paik JE, Bae HJ, Joo NM, Lee SJ, Jung HA, Ahn EM. 2010. The quality characteristics of cookies with added Boehmeria nivea. Korean J Food & Nutr 23: 446-452.   과학기술학회마을
31 Kim YS, Kim MY, Shun SS. 2008. Quality characteristics of domestic wheat white bread with substituted Nelumbo nucifera G. tea powder. Korean J Food & Nutr 21: 448- 456.   과학기술학회마을
32 Kim IS. 2008. Antibacterial, antioxidant activities and cell viability against cancer of Adenophora remotiflora leaves. PhD Dissertation. University of Wonkwang, Jeonbuk, Korea.
33 Lee YR, Nho JW, Hwang IG, Kim WJ, Lee YJ, Jeong HS. 2009. Chemical composition and antioxidant activity of ramie leaf (Boehmeria nivea L.). Food Sci Biotechnol 18: 1096-1099.
34 Lee SJ (Li Shihchen). 1578. Bonchokangmok (Pents'ao kangmu). China.