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http://dx.doi.org/10.9799/ksfan.2014.27.1.022

Effects of Hemicellulase on Purple Sweet Potato Bread  

Kim, Yeon-Ok (Dept. of Food & Nutrition, Sunchon National University)
Kim, Mun-Yong (MILDAWON Co.)
Bing, Dong-Joo (Dept. of Food & Nutrition, Sunchon National University)
Yoon, Eun-Ju (Dept. of Food Science and Nutrition, Dong-A University)
Lee, Young-Ju (Division of Food Science and Aqualife Medicine, Chonnam National University)
Chun, Soon-Sil (Dept. of Food & Nutrition, Sunchon National University)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.1, 2014 , pp. 22-30 More about this Journal
Abstract
In this study, purple sweet potato bread was prepared by the addition of 0.005%, 0.010%, 0.015% and 0.020% hemicellulase. It's effect on product quality and consumer evaluation were examined. The results showed that the dough pH and total titratable acidity were not significantly different between samples. In the fermentation power of dough expansion, a 0.015% addition sample was the highest between the samples. The bread pH decreased significantly as hemicellulase was increased, whereas. Bread total titratable acidity was significantly decreased. The addition of hemicellulase samples were significantly higher in specific volume and baking loss than the control sample. The moisture content was not significantly different between samples. In colors, the lightness of the control sample was the highest, the redness of the 0.020% addition sample was the lowest while the yellowness of the control was the lowest. The hardness and the fracturability decreased significantly as hemicellulase was increased. The resilience indicated reverse effects. In consumer evaluation, the color and softness were not significantly different between samples. And the hemicellulase addition of samples was higher in flavor than that of the control sample. The overall acceptability was the highest at 5.67 with a 0.010% addition sample. According to these results, the addition of 0.010% hemicellulase in purple sweet potato bread would be the optimum level.
Keywords
white bread; sweet potato powder; hemicellulase; fermentation power; sensory evaluation;
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Times Cited By KSCI : 20  (Citation Analysis)
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