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http://dx.doi.org/10.9799/ksfan.2015.28.4.571

Quality Characteristics of Bread Manufactured with Sweetpotato Leaf Powder  

Han, Seon-Kyeong (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
Kang, Chon-Sik (Crop Breeding Research Division, National Institute of Crop Science, Rural Development Administration)
Kim, Jae-Myeong (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
Yang, Jung-Wook (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
Lee, Hyeong-Un (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
Hwang, Um-Ji (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
Song, Yeon-Sang (International Potato Center)
Lee, Joon-Seol (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
Nam, Sang-Sik (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
Lee, Kyeong-Bo (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.4, 2015 , pp. 571-578 More about this Journal
Abstract
This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.
Keywords
sweetpotato leaf powder; bread; quality characteristics; sensory evaluation;
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Times Cited By KSCI : 12  (Citation Analysis)
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