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http://dx.doi.org/10.9724/kfcs.2011.27.5.589

Quality Characteristics of Bread with Persimmon Peel Powder  

Shin, Dong-Sun (Department of Food Science and Culinary Management, Kyonggi University)
Park, Hye-Young (Department of Agrofood Resources, Rural Development Adminstration)
Kim, Myung-Hee (Department of Food Science and Culinary Management, Kyonggi University)
Han, Gwi-Jung (Department of Agrofood Resources, Rural Development Adminstration)
Publication Information
Korean journal of food and cookery science / v.27, no.5, 2011 , pp. 589-597 More about this Journal
Abstract
This study was performed to evaluate the physiological and sensory properties of breads with different ratios of persimmon peel. Moisture activation of the bread loaf decreased as storage period increased with a smaller range of decrease in the persimmon peel added group. The amount of weight increased, and volume fell to some degree. Adding persimmon peel increased the RVA temperature, whereas maximum decreased. The color change during storage was due to the addition of control and 4% in group a values except there was no significant difference. As the result of measurements using a texture analyzer, hardness, springiness, cohesiveness, gumminess, and chewiness properties decreased. The sensory test results revealed that the 4% and 6% added persimmon peel bread was the best.
Keywords
persimmon; persimmon peel; bread; sensory evaluation;
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Times Cited By KSCI : 18  (Citation Analysis)
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