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Quality Characteristics of the White Bread Prepared by Addition of Jujube Extracts  

Bae, Jong-Ho (Department of Confectionery Decoration, Daegu Mirae College)
Lee, Joo-Hyun (Shany Co., Ltd.)
Kwon, Kwang-Il (Korea Food and Drug Administration)
Im, Moo-Hyeog (Korea Food and Drug Administration)
Park, Gun-Sang (Korea Food and Drug Administration)
Lee, Jong-Gu (Department of Food Science and Technology, Yeungnam University)
Choi, Hee-Jin (Department of Food Science and Technology, Yeungnam University)
Jeong, Suk-Yun (Korea Advanced Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.4, 2005 , pp. 603-610 More about this Journal
Abstract
Quality characteristics of white breads added with different levels of jujube extracts were investigated. Addition of jujube extract significantly decreased L-value, and increased a and b-values. Addition levels up to 70% did not have significant effects on the texture of breads. Significant increases in the hardness, chewiness, and gumminess were observed in 100% jujube-added group. Additive levels over 50% jujube showed good sensory scores compared with control bread in color, flavor, taste, and general palatability. Textural property increased with increasing amount of jujube extract. Results showed substitution of 50-70% jujube extract for water improved bread quality.
Keywords
jujube extract; bread; texture; sensory scores;
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