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Quality characteristics of the breads added with freeze dried old pummkin powders  

문혜경 (상주대학교 지역기술혁신센터)
한진희 ((주)삼아벤처 기술연구소)
김준한 (상주대학교 식품영양학과)
김종국 (상주대학교 식품영양학과)
강우원 (상주대학교 식품영양학과)
김귀영 (상주대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.20, no.2, 2004 , pp. 126-132 More about this Journal
Abstract
To develop health food using old pumpkin, freeze-dried old pumpkin powders were added into wheat flour in the ratio of 0, 1, 2, 4, and 8% and the quality characteristics of the baked products were investigated. Moisture content and water activity of breads with added pumpkin powders were raised from 42.22 and 0.528 in 1% addition ratio to 0.576 and 44.39% in 9% addition ratio compared to 40.69% and 0.521 in the bread of non-added, respectively and these increases were due to the effect of the added pumpkin powders. Water holding capacity of the added pumpkin powders raised the weight of the breads while the specific volume was decreased at that time. In the Hunter's color values, as the pumpkin powders content increased, 'L' and 'a' values were decreased while 'b' value was increased from ＋29.44 in 1% addition ratio to ＋45.58 in 8% addition ratio of freeze-dried old pumpkin powders compared to ＋12.65 in the bread of non-added. In the texture properties, hardness, fracturability, springiness, cohesiveness, gumminess and chewiness were increased by the added content of pumpkin powders hardness to 561 g in the bread withof 8% added pumpkin powders from 248 g in the bread of non-added. Judging from texture, taste and overall acceptability of the product, the recommended substitution level for freeze-dried old pumpkin powders in bread was 4% or less
Keywords
Pumpkin powders; Water holding capacity; Hunter's color values; Texture properties;
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Times Cited By KSCI : 1  (Citation Analysis)
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