Browse > Article
http://dx.doi.org/10.9724/kfcs.2012.28.4.431

Quality Characteristics and Storage Stability of Bread with Cabbage Powder  

Kim, Se-Hee (Department of Food & Nutrition, Sookmyung Women's University)
Lee, Hee-Jeong (Department of Food & Nutrition, Sookmyung Women's University)
Paik, Jae-Eun (Department of Food & Nutrition, Bucheon University)
Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
Publication Information
Korean journal of food and cookery science / v.28, no.4, 2012 , pp. 431-441 More about this Journal
Abstract
The purpose of this study was to determine the optimal mixing conditions, storage, and irradiation characteristics by two different amounts of cabbage powder and water in bread prepared with cabbage powder. A significant increase or decrease in dough pH (p<0.01), sweetness (p<0.05), water content (p<0.001), L-value (p<0.01), a-value (p<0.001), b-value (p<0.001), hardness (p<0.05), springiness, and chewiness (p<0.05) was observed. Sensory measurements showed a significant improvement in appearance, flavor, color, taste (p<0.05), texture, moisture (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation obtained by numerical and graphical methods was 37.04 g cabbage powder and 385.3 g water. The optimized and control breads were irradiated and their DPPH radical scavenging activities and total plate counts were evaluated over 6 days. The result showed the antioxidant and antibiotic action of the bread with cabbage powder.
Keywords
cabbage powder; bread; response surface methodology (RSM); optimization; irradiation;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 배종호, 배만종, 정인창, 신영자, 이봉희, 권오진, 황경수. 2000. 제과제빵학. 형설출판사. 서울. pp 52-54
2 Ahn JJ, Kim KH, Park SH, Kwon JH. 2009. Screening of sterilized ramen soup by DEFT/APC method and its quality properties as affected by irradiation. Korean J Food Sci Technol. 41(5):515-521   과학기술학회마을
3 Jang HH, Nam HS, Ly SY. 2004. Changes in antioxidant nutrients and vitamin B1 contents of gamma irradiated foods consumed most frequently in Korea. Korean J Nutr 37(1):38-44
4 Kang CO. 2002. Effect of the addition of powdered-bamboo leaves on the quality and preservations of breads. Masters of degree thesis. Chonnam National University. pp 30-45
5 Kim HK, Do JR, Hong JH, Lee GD. 2005. Optimization for function properties of cabbage extracts. Korean J Food Preserv 12:591-599
6 Kim MT, Kim JH, Wi DS, Na JH, Sok DE. 1999. Volatile sulfur compounds, proximate components, minerals, vitamin C content and sensory characteristics of the juices of kale and broccoli leaves. J Korean Soc Food Sci Nutr 28(5): 1201-1207   과학기술학회마을
7 Kim MR, Yang YH, Oh SH, Kwon OY, Byun MW, Lee JU, Park SC. 2007. Effect of gamma irradiation on the microbial and phycochemical properties of Ong-keun jook(Korean whole rice porridge). J East Asian Soc Dietary Life 17(1):130-135
8 Kim WM. 2005. Effects of black glutinous rice flour and green tea powder on the antioxidative properties and bread making quality characteristics. Doctorate thesis. Hannam University. pp. 12-21
9 Kim YS. 2002. The effects of arrowroot juice on the quality characteristics of white bread. Masters of degree thesis. Dong Eui University. pp 25-36
10 Kyung KH, Han DC, Fleming HP. 1997. Antibacterial activity of heated cabbage juice S-methyl-L-cysteine sulfoxide and methyl methanethiosulfonate. J Food Sci 62(2):406-409   DOI   ScienceOn
11 Lee HJ, Joo NM. 2012. Optimization of pan bread prepared with Ramie powder and preservation of optimized pan bread treated by gamma irradiation during storage. Prew Nutr Food Sci 17:53-63   과학기술학회마을   DOI   ScienceOn
12 Lee KS. 2007. Quality characteristics of the sweet pumpkin added white bread and sponge cake. Masters degree thesis. Uiduk University. pp 34-50
13 Lee SH. 2010. Effect of cabbage powder on baking properties of white breads. Korean J Food Preserv. 17(5):674-680   과학기술학회마을
14 Pyler EJ. 1979. Physical and chemical test methods. Baking science and technology, Col. II, Sosland Pub. Co. Manhattan Kansas. USA. pp 891-895
15 Lee YS, Jang WS, Eui MJ, Lee SJ, Jang JJ. 1990. Inhibitory effect of Chinese cabbage extract on diethylnitrosamine-induced hepatic foci in Sparague-Dawley rats. J Korean Cancer Assoc 22:355-359
16 Oh JH, Kim EH, Kim JL, Moon YI, Kang YH, Kang JS. 2004. Study on antioxidant potency of green tea by DPPH method. J Korean Soc Food Sci Nutr 33(7):1079-1084   과학기술학회마을   DOI   ScienceOn
17 Owen RF. 1996. Food Chemistry-3rd edition. Marcel Dekker, Inc. pp 337-339
18 Shin GM, Kim DY. 2008. Quality Characteristics of white pan bread by Angelicagigasnakai powder. Korean J Food Preserv 15(4):297-504
19 Yang MO. 2009. Quality Characteristics of Sulgidduk added with cabbage powder. J East Asian Soc Dietary Life 19:729-735   과학기술학회마을
20 Yoon YH, Lee JU. 2010. Use of Irradiation in food processing as green technology. Food Sci Industry 43(1):53-63   과학기술학회마을