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http://dx.doi.org/10.3746/jkfn.2016.45.3.360

Quality Characteristics of Bagel Added with Tomato Powder  

Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University)
Kim, Young Shik (Department of Plant and Food Science, Sangmyung University)
Hong, Min-Seo (Department of Food and Nutrition, Chungnam National University)
Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.3, 2016 , pp. 360-365 More about this Journal
Abstract
This study examined the quality characteristics of bagel added with tomato powder (0, 3, 6, and 9%). Density of dough significantly increased with tomato powder content, whereas pH significantly decreased. Baking loss rate significantly decreased with tomato powder content while moisture significantly increased. Lightness of bagel significantly decreased with increasing tomato powder content, whereas redness and yellowness significantly increased with tomato powder content. Hardness was lower in the addition group than in the control group; springiness, cohesiveness, gumminess, and chewiness significantly decreased with increasing tomato powder content. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. For quality assessment, the 3% addition group received the highest ratings in terms of appearance, color, taste, and overall quality but not texture, indicating the highest potentials for development.
Keywords
tomato powder; bagel; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
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