Browse > Article
http://dx.doi.org/10.3746/jkfn.2010.39.9.1340

Quality Characteristics of Bread Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder  

Yoon, Mi-Hyang (Dept. of Food and Nutrition, Chungnam National University)
Jo, Ji-Eun (Dept. of Food and Nutrition, Chungnam National University)
Kim, Da-Mi (Dept. of Food and Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University)
Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.9, 2010 , pp. 1340-1345 More about this Journal
Abstract
The study investigated on quality characteristics of pan breads prepared with 0, 1, 3 and 5% flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. The pH of dough and bread decreased with the addition of flowering cherry fruit powder, whereas the weight of bread increased. The volume, specific volume and baking loss rate of the breads decreased as flowering cherry fruit powder levels increased. The volume of dough during fermentation of bread containing flowering fruit cherry powder was smaller than those of the dough without flowering cherry fruit powder. Lightness (L) and yellowness (b) of breads crumb and crust color were decreased as the concentration of flowering cherry fruit powder increased; however, the redness (a) was increased. In the texture analyzer measurement, hardness and chewiness of the breads were significantly increased by adding the powder but cohesiveness was decreased. There was no significant difference in springiness. The antioxidative activity measured by DPPH radical scavenging activity of bread increased as the concentration of flowering cherry fruit powder increased. The bread containing 3% flowering cherry fruit powder has acceptable sensory properties. such as color, smell, taste, chewiness, texture and overall acceptability. The results exhibited that adding the flowering cherry fruit powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 3% flowering cherry fruit powder into the bread formula.
Keywords
flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit; breads; quality characteristics; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
Times Cited By SCOPUS : 3
연도 인용수 순위
1 Lee BG, Byun GI, Cha WS. 2009. Quality characteristics of white pan bread by lotus (Nelumbo nucifera) seeds powder. Korean J Food Preserv 16: 68-74.   과학기술학회마을
2 Bae JY, Park LY, Lee SH. 2008. Effect of Salicornia herbacea L. powder on the quality characteristics of bread. J Korean Soc Food Sci Nutr 37: 1196-1201.   과학기술학회마을   DOI
3 Jung HA, Kim AR, Chung HY, Choi JS. 2002. In vitro antioxidant activity of some selected Prunus species in Korea. Arch Pharm Res 25: 865-872.   과학기술학회마을   DOI
4 Kim WM, Lee YS. 2007. A study on antioxidant activity of bread with waxy black rice flour added. Korean J Culinary Res 13: 178-185.   과학기술학회마을
5 Shin SR, Shin S, Shin GM. 2008. Quality characteristics of the white pan bread prepared with pomegranate powder. Korean J Food Nutr 4: 492-498.
6 Davies KJA. 1994. Oxidative stress the paradox of aerobic life. Biochem Symp 61: 1-31.
7 He YH, Zhou J, Wang YS, Xiao C, Tong Y, Tang JCO, Chan ASC, Lu AP. 2006. Anti-inflammatory and anti-oxidative effects of cherries on Freund's adjuvant-induced arthritis in rats. Scand J Rheumatol 35: 356-358.   DOI
8 Heinonen IM, Meyer AS, Frankel EN. 1998. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. J Agric Food Chem 46: 4107-4112.   DOI
9 Park SB. 2007. Taxonomic studies of genus Prunus in Korea. MS Thesis. Jinju National University, Gyeongnam, Korea. p 6-10.
10 Yoo TJ. 1998. Sikpumbogam. Munundang, Seoul, Korea. p 175.
11 Korea Forest Service. Statistics Date. http://www.forest. go.kr/foahome/user.tdf?a=common.HtmlApp&c=1001&page=/html/kor/information/stat/stat_120_010.html&mc=WWW_ INFORMATION_STAT_030.
12 Lee SA, Kim KH, Lee SY, Joung KH, Cho SH, Yook HS. 2009. Physicochemical properties of flowering cherry (Prunus serrulata L.) fruits according to cultivars. J Korean Soc Food Sci Nutr 38: 574-579.   과학기술학회마을   DOI
13 Kim BR, Choi YS, Lee SY. 2000. Study on bread making quality with mixture of buckwheat wheat flour. J Korean Soc Food Sci Nutr 29: 241-247.   과학기술학회마을
14 Lee JH, Kwak EJ, Lee YS. 2008. Quality characteristics of sourdough breads added with red koji rice sourdough powder. J Korean Soc Food Sci Nutr 37: 333-341.   과학기술학회마을   DOI
15 Lee HS, Park JR, Chun SS. 2001. Effects of pine pollen powder on the quality of white bread prepared with Korean domestic wheat flour. Korean J Food Nutr 14: 339-345.   과학기술학회마을
16 Jeong JW, Park KJ. 2006. Quality characteristics of loaf bread added with Takju powder. Korean J Food Sci Technol 38: 52-58.   과학기술학회마을
17 Kim HU. 2003. Trends and perspectives in industry of bakery. Food Sci Industry 36: 3-12.
18 Jacobsberg FR, Worman SL, Daniels NWR. 1976. Lipid binding in wheat flour doughs: The effect of datem emulsifier. J Sci Food Agric 27: 1064-1070.   DOI
19 Lee YH, Moon TW. 1994. Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Korean J Food Sci Technol 26: 288-294.   과학기술학회마을
20 Kim JS. 2004. Effect of chitosan addition on the shelf-life of bread. Korean J Food Nutr 17: 388-392.   과학기술학회마을
21 Shin DH, Lee YW. 2005. Quality characteristics of bread added with prickly pear (Opuntia ficus-indica) powder. Korean J Food Nutr 18: 341-348.   과학기술학회마을
22 Hwang SY, Choi OK, Lee HJ. 2001. Influence of green tea powder on the physical properties of the bread flour and dough rheology of white pan bread. Korean J Food Nutr 14: 34-39.   과학기술학회마을
23 Tsen CC, Hoover WJ. 1973. High-protein bread from wheat flour fortified with full-fat soy flour. Cereal Chem 50: 7-16.