Browse > Article

Preparation and Sensory Characteristics of Bread Containing Schizandra chinensis Baillon (a Traditional Korean Medicinal Plant)  

Park, La-Young (Faculty of Food Science and Service, Catholic University of Daegu)
Lee, Shin-Ho (Faculty of Food Science and Service, Catholic University of Daegu)
Kim, Seok-Joong (Department of Food and Nutrition, Dongduk Women's University)
Publication Information
Food Science and Preservation / v.17, no.5, 2010 , pp. 637-643 More about this Journal
Abstract
We investigated the characteristics of breads containing Schizandra chinensis Baillon (SCB) added as whole powder, as a powder prepared from juice, and as a concentrate prepared from a 95% (v/v) ethanolic fruit extract, added to wheat flour at 0.5% (w/w). Addition of any form of SCB lowered the pH and increased the titratable acidity in both doughs and breads compared with control values, and the whole and juice powders were more effective in this respect than was the concentrated ethanolic extract. Dough volume during fermentation was increased by addition of whole powder and concentrated ethanolic extract, but no baking loss was evident upon addition of any form of SCB. Regarding the bread surface, the lightness (L) value was increased by addition of juice powder and concentrated ethanolic extract, but neither the redness(a) and nor the yellowness (b) values showed such increases. Internal color measurements showed increased '-a-' value upon addition of any form of SCB, and increased '-b-' value when concentrated ethanolic extract was used, however, there were no significant changes in L value. Sensory evaluation of taste, flavor, color, and overall acceptability showed that bread prepared using whole powder was more acceptable than were the other forms.
Keywords
Schizandra chinensis Baillon; powder; ethanolic extract; bread; sensory characteristics;
Citations & Related Records
Times Cited By KSCI : 21  (Citation Analysis)
연도 인용수 순위
1 Kim YS, Park YS, Lim MH. (2003) Antimicrobial activity of Prunus mune and Schizandra chinensis H-20 extract and their effects on quality of functional kochujang. Korean J. Food Sci. Technol., 35, 893-897   과학기술학회마을
2 Lee JH, Kwon KI, Bae JH. (2005) Physicochemical properties of bread dough added with jujube extracts. Korean J. Food Sci. Technol., 37, 590-596   과학기술학회마을
3 Kim HK, Na GM, Ye SH, Han HS. (2004) Extraction characteristics and antioxidative activity of Schizandra chinensis extracts. Korean J. Food Culture, 19, 484-490   과학기술학회마을
4 Magoffin CD, Hoseney RC. (1974) A review of fermentation. Baker's Digest, 48, 22-29
5 Lee YW, Shin DH. (2001) Bread properties utilizing extracts of mume. Korean J. Food Nutr., 14, 305-310
6 Lee SY, Choi JS, Choi MO, Cho SH, Kim KBWR, Lee WH, Park SM, Ahn DH. (2006) Effect of extract from Glycyorrhiza uralensis and Curcula longa on shelf-life and quality of bread. J. Korean Soc. Food Sci. Nutr., 35, 912-918   과학기술학회마을   DOI
7 Lee SB, Oh SH, Lee YK, Kim SD. (2005) Characteristics of dough fermentation and quality characteristics of bread using submerged-culture broth of Fomitopsis pinicola mycelium. Korean J. Food Preserv., 12, 583-590   과학기술학회마을
8 An HL, Lee KS, Park SJ. (2008) Quality characteristics of white pan bread with mesangi (Capsosiphon fulvecense). J. East Asian Soc. Dietary Life, 18, 563-568   과학기술학회마을
9 Park ID, Chung DO. (2003) Studies on the physiological and sensory properties of herb bread. Korean J. Soc. Food Cookery Sci., 19, 539-545   과학기술학회마을
10 Kim SK, Cheigh HS, Kwon TW, Marston PE. (1978) Rheological and baking studies of composite flour wheat and naked barley. Korean J. Food Sci. Technol., 10, 247-251
11 Jeon YS, Kim MW. (2010) Quality characteristics of white pan bread added with sunsik powder. J. East Asian Soc. Dietary Life, 20, 299-306   과학기술학회마을
12 Kim JS, Jeong SH. (2007) Quality characteristics of bread added with Crataegus pinnatifida Bunge powder. J. East Asian Soc. Dietary Life, 17, 125-129   과학기술학회마을
13 Lee S, Kim M. (2009) Comparison of physicochemical and organoleptic characteristics of omija wine made by different methods. J. Korean Soc. Food Sci. Nutr., 38, 182-187   과학기술학회마을   DOI
14 Seong JM, Park NY, Lee SH. (2003) Effect of Schizandra chinensis and pine needle on growth of pathogens relate to acne. Korean J. Microbiol. Biotechnol., 31, 69-74.   과학기술학회마을
15 A.O.A.C. (1995) Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists. Washington. DC, USA
16 Bae JY, Park LY, Lee SH. (2008) Effects of Salicornia herbacea L. powder on making wheat flour bread. J. Korean Soc. Food Sci. Nutr., 37, 908-913   과학기술학회마을   DOI
17 Chae MH, Park NY, Jeong EJ, Lee SH. (2006) Quality characteristics of the bread added with Prunus mume byproduct obtained from liquer manufacture. J. Korean Soc. Food Sci. Nutr., 35, 1267-1272   과학기술학회마을   DOI
18 Lee JS, Lee SW. (1989) A study on the compositions of free sugars, lipids, and nonvolatile organic acids in parts of omija. Korean J. Dietary Culture, 4, 177-179
19 Kwon HJ, Park CS. (2008) Biological Activities of Extracts from omija (Schizandra chinensis Baillon). Korean J. Food Preserv., 15, 587-592   과학기술학회마을
20 Mok C. (2005) Quality characteristics of instant tea prepared from spray-dried omija (Schizandra chinensis Baillon) extract/grape mixture. Food Eng. Prog., 9, 226-230
21 Jeong HS, Joo NM. (2003) Optimization of rheological properties for processing of omija-pyun by response surface methodology. Korean J. Soc. Food Cookery Sci., 19, 429-438   과학기술학회마을
22 Chung ES, Park GS. (2002) Effects of additive materials on the quality characteristics of dasik. Korean J. Soc. Food Cookery Sci., 18, 225-231   과학기술학회마을
23 Hong KH, Nam ES, Park SI. (2004) Preparation and characteristics of drinkable yoghurt added water extract of omija (Schizandra chinensis Baillon). Korean J. Food Nutr., 17, 111-119   과학기술학회마을
24 Moon YJ, Park S, Sung CK. (2003) Effect of ethanolic extract of Schizandra chinensis for the delayed ripening kimchi preparation. Korean J. Food Nutr., 16, 7-14   과학기술학회마을
25 Jung GT, Ju IO, Choi JS, Hong JS. (2000) Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis RUPRECHT (omija) and Prunus mume (maesil). Korean J. Food Sci. Technol., 32, 1087-1092
26 Kim DH. (2006) A study on quality characteristics of medicinal demi-glace sauce with added omija. Korean J. Culinary Res., 12, 119-133
27 Kwon HJ, Park CS. (2009) Quality characteristics of bellflower and lotus root jeonggwa added omija (Schizandra chinensis Baillon) extract. Korean J. Food Presev., 16, 53-59   과학기술학회마을
28 Kim HC. (2001) Hanyak-Yakrihak (Oriental Medicinal Pharmacology). Jipmoondang, Seoul, Korea, p. 488-492
29 Panossian A, Wikman G. (2008) Pharmacology of Schizandra chinensis Bail: an overview of Russian research and uses in medicine. J. Ethnopharmacol., 118, 183-212   DOI   ScienceOn
30 Kim YM, Kim HD, Yum CA. (1991) Changes in flavor component of omija, Schizandra chinensis Baillon, with various extraction times. Korean J. Soc. Food Sci., 7, 27-31
31 Yang HC, Lee JM, Song KB. (1982) Anthocyanins in cultured omija (Schizandra chinensis Baillon) and its stability. J. Korean Agric. Chem. Soc., 25, 35-43
32 Zafra-Stone S, Yasmin T, Bagchi M, Chartterjee A, Vinson JA, Bagchi D. (2007) Berry anthocyainins as novel antioxidants in human health and disease prevention. Mol. Nutr. Food Res., 51, 675-683   DOI   ScienceOn
33 Lu Y, Chen DF. (2009) Analysis of Schisandra chinensis and Schisandra spenanthera. J. Chromatography A, 1216, 1980-1990   DOI   ScienceOn
34 Yoon SS. (1983) Hankook-Eumsik (Korean Dish). Soohaksa, Seoul, Korea, p. 372-374
35 Shin JW, Shin GM. (2008) Quality of white pan bread as affected by various concentrations of Corni fructus powder. J. East Asian Soc. Dietary Life, 18, 1007-1013   과학기술학회마을
36 Food Composition Table (1996) 5th ed., National Rural Living Science Institute, RDA, Suwon, Korea, p 20