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http://dx.doi.org/10.7318/KJFC/2013.28.1.107

Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute  

Lee, Gyu-Hee (School of Culinary Nutrition, Woo-Song University)
Kim, Won-Mo (Department of Baking & Pastry, Woo-Song College)
Kim, Mi-Kyung (School of Culinary Nutrition, Woo-Song University)
Publication Information
Journal of the Korean Society of Food Culture / v.28, no.1, 2013 , pp. 107-113 More about this Journal
Abstract
Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.
Keywords
Yacon concentrates; bread; substitution of sugar; quality characteristics; fructo-oligosaccharides;
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Times Cited By KSCI : 6  (Citation Analysis)
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