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http://dx.doi.org/10.9721/KJFST.2011.43.6.723

Effect of Sargassum sagamianum Extract on Shelf-life and Improved Quality of Morning Bread  

Kim, Min-Ji (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Lee, Chung-Jo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kwak, Ji-Hee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
SunWoo, Chan (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Jung, Seul-A (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kang, Ju-Youn (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Hyun-Jee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Choi, Jung-Su (Subdivision of Food Science, Kyungnam College of Information and Technology)
Choi, Ho-Duk (Department of Food Science & Technology, Sejong University)
Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.6, 2011 , pp. 723-728 More about this Journal
Abstract
This study was performed to test the effect of Sargassum sagamianum extract (SSE) on shelf-life and improved quality in bread with 0.25, 0.5 and 0.75% added SSE. Bread with added SSE had reduced total microbial counts by 2 log cycles and mold cell counts by 3 log cycles. No changes in moisture content or pH occurred from days 3 to 9. In addition, bread with SSE had a lower yield of malonaldehyde than that of the control as shown by the TBARS assay. Yellowness increased in bread with added SSE, whereas lightness and redness decreased. In the sensory evaluation, taste, total preference, inner shape, and color of the bread containing 0.25 and 0.5% SSE were preferred. These results suggest that the adding 0.25 and 0.5% SSE to bread improved shelf-life and quality.
Keywords
Sargassum sagamianum; shelf-life; quality; bread;
Citations & Related Records
Times Cited By KSCI : 16  (Citation Analysis)
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