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http://dx.doi.org/10.5657/KFAS.2021.0890

Quality Characteristics and Antioxidant Effects of Bread Containing Codium fragile Powder  

Lee, Dong Hee (Institute of Marine Industry/Department of Seafood Science and Technology, Gyeongsang National University)
Jeon, Eun Bi (Institute of Marine Industry/Department of Seafood Science and Technology, Gyeongsang National University)
Kim, Ji Yoon (Institute of Marine Industry/Department of Seafood Science and Technology, Gyeongsang National University)
Song, Min Gyu (Institute of Marine Industry/Department of Seafood Science and Technology, Gyeongsang National University)
Kim, Ye Youl (Institute of Marine Industry/Department of Seafood Science and Technology, Gyeongsang National University)
Park, Shin Young (Institute of Marine Industry/Department of Seafood Science and Technology, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.6, 2021 , pp. 890-895 More about this Journal
Abstract
This study investigated the quality characteristics and antioxidant activity of bread containing Codium fragile powder (CFP; 1, 3, 5%). As the CFP content increased, the fermentation expansion (%) of the dough significantly decreased (P<0.05). No significant difference (P>0.05) was observed in the moisture content (%) of bread as the CFP content increased, but the pH and weight significantly increased (P<0.05). The bread volume, specific volume, and baking loss significantly decreased (P<0.05) as the CFP content increased. The L, a and b Hunter colors on the bread crust showed a tendency to decrease (P<0.05) as the CFP content increased. Compared with the control, the bread crumb darkened and presented a green color as the CFP content increased. Compared with the control (DPPH, 4.10%, ABTS, 2.17%), the free radical scavenging activities of DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid] as antioxidant indices gradually increased (P>0.05) with the CFP content increased (DPPH, 9.77-18.63%, ABTS, 4.30-11.40%). Collectively, these results can make a compelling case for the functional development of CPP-containing bread due to its antioxidant properties. Furthermore, this study intends to contribute to the development of various processed seaweed foods by expanding the availability of CFP, which is easy to use and store for a long time.
Keywords
Antioxidant activity; Codium fragile powder; Bread; Quality; Fermentation;
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Times Cited By KSCI : 3  (Citation Analysis)
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