Browse > Article
http://dx.doi.org/10.11002/kjfp.2017.24.2.266

Effect of lotus leaf on the quality characteristics and antioxidant properties of bread  

Park, La-Young (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.24, no.2, 2017 , pp. 266-273 More about this Journal
Abstract
This study was carried out to investigate the quality characteristics and antioxidative activity of bread containing lotus leaf powder (in ratios of 0, 1, 2, and 3% of the total flour). The pH of dough and bread were decreased as the concentration of lotus leaf powder increased. The volume of dough during fermentation did not show significant difference between 1% lotus leaf powder containing dough and control. The weight of bread increased by addition of lotus leaf powder. The volume, specific volume and baking loss rate of the bread decreased as lotus leaf powder levels increased. Redness and yellowness of the inner crumb were decreased by the addition of lotus leaf powder, but lightness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly as the concentration of lotus leaf powder increased. The overall acceptability of bread containing 1% lotus leaf powder showed no significant difference compared with control. The result exhibited that adding the lotus leaf powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 1% (w/w) lotus leaf powder into the bread formula.
Keywords
DPPH radical scavenging activity; lotus leaf powder; bread property; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 19  (Citation Analysis)
연도 인용수 순위
1 Jung DS, Lee FZ, Eun JB (2002) Quality properties of bread made of wheat flour and black rice flour. Korean J Food Sci Technol, 34, 232-237
2 Bae JH, Woo HS, Choi HJ, Choi C (2003) Quality characteristics of the white bread added with onion powder. Korean J Food Sci Technol, 35, 1124-1128
3 Pomeranz Y, Shogren MD, Finney KF, Bechtel DB (1977) Fiber in breadmaking-effects on functional properties. Cereal Chem, 54, 25-41
4 He H, Hoseney RC (1992) Effect of the quantity of wheat flour protein on bread loaf volume. Cereal Chem, 69, 17-19
5 Im MH (2011) Growth characteristics and major nutrient component of white lotus cultivated in Muan. Ph D. Thesis, Mokpo National University, Korea, p 50
6 Yook HS, Kim YH, Ahn HJ, Kim DH, Kim JO, Byun MW (2000) Rheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from ascidian (Halocynthia roretzi) tunic. Korean J Food Sci Technol, 32, 378-395
7 Park CH, Hur JM, Song KS, Park JC (2007) Phenolic compoungds from the leaves of Nelumbo nucifera showing DPPH radical scavenging effect. Kor J Pharmacogn, 38, 263-269
8 Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ (2014) Quality characteristics of bread added with Aronia powder (Aronia melanocarpa). J Korean Soc Food Sci Nutr, 43, 273-280   DOI
9 Park LY (2015) Effect of Houttuynia cordata Thumb. powder on the quality characteristics of bread. Korea J Food Sci Technol, 47, 75-80   DOI
10 Kim SB, Rho SB, Rhyu DY, Kim DW (2005) Effect of Nelumbo nucifera leaves on hyperlpidemic and atherosclerotic bio F1B hamster. Kor J Pharmacogn, 36, 229-234
11 Lee KS, Oh CS, Lee KY (2006) Antimicrobial effect of the fractions extracted from a lotus (Nelumbo nucifera) leaf. J Korean Soc Food Sci Nutr, 35, 219-223   DOI
12 Kong MH, Yeo SH, Choi JH, Choi HS, Jeong ST (2011) Characteristics of the Yakju fermented with differentlyprocessed lotus leaves. J East Asian Soc Dietary Life, 21, 911-917
13 Cho EJ, Yokozawa T, Rhyu DY, Kim SC, Shibahara N, Park JC (2003) Study on the inhibitory effects of Korean medicinal plants and their main compounds on the 1,1-diphenyl-2-picrylhydrazyl radical. Phytomedicine, 10, 544-551   DOI
14 Kashiwada Y, Aoshima A, Ikeshiro Y, Chen YP, Furukawa H, Itoigawa M, Fujioka T, Mihashi K, Cosentino LM, Morris-Natschke SL, Lee KH (2005) Anti-HIV benzylisoquinoline alkaloids and flavonoids from the leaves of Nelumbo nucifera, and structure-activity correlations with related alkaloids. Bioorg Med Chem, 13, 443-448   DOI
15 Shin MK, Han SH (2006) Effect of lotus (Nelumbo nucifera Gaertner) leaf powder on lipid concentrations in rats fed high fat diet rats. Korean J Food Culture, 21, 202-208
16 Lee KS, Kim MG, Lee KY (2006) Antioxidative activity of ethanol extract from lotus (Nelumbo nucifera) leaf. J Korean Soc Food Sci Nutr, 35, 182-186   DOI
17 Ko BS, Jun DW, Jang JS, Kim JH, Park SM (2006) Effect of Sasa Borealis and white lotus roots and leaves on insulin action and secretion in vitro. Korean J Food Sci Technol, 38, 114-120
18 Lee HK, Choi YM, Noh DO, Suh HJ (2005) Antioxidant effect of Korean traditional lotus liquor (Yunyupju). Int J Food Sci Technol, 40, 709-715   DOI
19 Kim DC, Kim DW, In MJ (2006) Preparation of lotus tea and its quality characteristics. J Korean Soc Appl Biol Chem, 49, 163-164
20 Yu SK, Shin YM Kim MR (2006) Physicochemical and sensory characteristics of bread substituted with green barley. Chungnam J Human Ecology, 19, 64-71
21 Bing DJ, Chun SS (2013) Quality and consumer perception of white bread baked with Hallabong powder. J Korean Soc Food Sci Nutr, 42, 306-312   DOI
22 Han KY, Yoon SJ (2007) Quality characteristics of lotus leaf Jeolpyun during storage. J Korean Soc Food Sci Nutr, 36, 1604-1611   DOI
23 Yoon SJ (2007) Quality characteristics of Sulgitteok added with lotus leaf powder. Korean J Food Cookery Sci, 23, 433-442
24 Lee KS, Kwon YJ, Lee KY (2008) Analysis of chemical composition, vitamin, mineral and antioxidative effect of the lotus leaf. J Korean Soc Food Sci Nutr, 37, 1622-1626   DOI
25 Jo KH, Pae YR, Yang EJ, Park EJ, Ma SJ, Park YS, Chung DO, Jung ST (2006) Major constituents and bioactivities of tea products by various manufacturing. Korean J Food Preserv, 13, 596-602
26 Yang HC, Heo NC, Choi KC, Ahn YJ (2007) Nutritional composition of white-flowered and pink-flowered lotus in different parts. Korean J Food Sci Technol, 39, 14-19
27 Yoon MH, Jo JE, Kim DM, Kim KH, Yook HS (2010) Quality characteristics of bread containing various levels of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. J Korea Soc Food Sci Nutr, 39, 1340-1345   DOI
28 Tae MH, Kim KH, Yook HS (2015) Quality characteristics of bread with burdock (Arctum lappa L.) powder. J Korean Soc Food Sci Nutr, 44, 1826-1831   DOI
29 Hong SY, Shin GM (2008) Quality characteristics of white pan bread with garlic powder. Korean J Food Nutr, 21, 485-491
30 Bae JH, Woo HS, Choi HJ, Choi C (2001) Qualities of bread added with Korean persimmon (Diospyros kaki L. folium) leaf powder. J Koean Soc Food Sci Nutr, 30, 882-887
31 Shittu TA, Raji AO, Sanni LO (2007) Bread from composite cassava-wheat flour: I. effect of baking time and temperature on some physical properties of bread loaf. Food Res Int, 40, 280-290   DOI
32 MFDA (2002) Food Standard Codex. Ministry of Food and Drug Safety, Cheongwon, Korea, p 301
33 Son KH, Park DY (2007) The quality characteristics of Sulgi prepared using different amounts of mulberry leaf powder and lotus leaf powder. Korean J Food Cookery Sci, 23, 977-986
34 Shin YJ (2007) Quality characteristics of fish paste containing lotus (Nelumbo nucifera) leaf powder. Koran J Food Cookery Sci, 23, 947-953
35 Baek WH (2008) Physicochemical and quality characteristics of noodles prepared with different concentate of lotus leaf powder and extract. Master thesis. Catholic University of Daegu, Daegu, Korea, p 1-45
36 Folin O, Denis W (1912) On phosphotungsticphosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-243
37 Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200   DOI
38 Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F (1987) Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem, 51, 1333-1338
39 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   DOI
40 Chung HC, Lee JT, Kwon OJ (2004) Bread properties utilizing extracts of Ganoderma lucidum (GL). J Korean Soc Food Sci Nutr, 33, 1201-1205   DOI
41 Kim HY, Oh MS (2001) Comparisons of bread baking properties using domestic and imported flour and quality changes during storage. Korean J Dietary Culture, 16, 27-32
42 Kim EJ, Kim SM (1998) Bread properties utilizing extracts of pine needle according to preparation method. Korean J Food Sci Technol, 30, 542-547