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http://dx.doi.org/10.9799/ksfan.2017.30.5.1096

Quality Characteristics of Pan Bread containing Red Ginseng Jung Kwa By-Product  

Lee, Eui-Seok (Dept. of Food Science and Technology, Chungnam National University)
You, Kwan-Mo (Dept. of Food Science and Technology, Chungnam National University)
Jeong, Young-Nam (Dept. of Culinary Arts, Woosong College)
Jeon, Byeong-Seon (R&D Research Center, Daedong Korea Ginseng Co. Ltd.)
Ko, Bong-Soo (Research and Development Center, Namyang Dairy Products Corporation)
Hong, Soon-Taek (Dept. of Food Science and Technology, Chungnam National University)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.5, 2017 , pp. 1096-1104 More about this Journal
Abstract
This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.
Keywords
red ginseng Jung Kwa by-product; specific loaf volume; sensory evaluation;
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Times Cited By KSCI : 19  (Citation Analysis)
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