• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.766-773
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• 2013

In this study, white bread was prepared with Shinan seomcho powder (SSP). Different amounts of SSP were tested (2, 4, 6 and 8%) to determine the optimal amount. The samples and a control were compared for quality characteristics, including pH, total titratable acidity, specific volume, baking loss, moisture content, water activity, color, textural characteristics, external and internal surface appearances, and sensory qualities. As the SSP increased, the total titratable acidity of the dough decreased (pH increased), and a decreased specific volume and baking loss was observed as well. However, the total titratable acidity and pH of the bread did not show significant differences among the samples. The moisture content was highest at a substitution level of 8%, and increased with increasing SSP contents. The crumb L value, a value, and resilience decreased with increasing SSP, whereas the crumb b value and hardness increased. Color, flavor, softness and overall acceptability were highest for the control group and were lowest for the 8% group. This likely reflects the high value of a grassy flavor, green tea taste, bitterness, astringency, and off-flavor at addition level of 8%. As a results, the optimum amount of SSP to add for baking bread would be 2~4%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1075-1080
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• 2014

The purpose of this study was to evaluate the physicochemical and sensory characteristics of Sulgidduk substituted with 2%, 4%, 6%, or 8% Shinan Seomcho (spinach, Spinacia oleracea L.) powder (SSP). The moisture content was lowest in the control (38.54%) and increased with greater SSP content, whereas water activity showed the opposite pattern. For color values, lightness significantly decreased with increasing SSP content. For texture analysis, hardness was lowest in Sulgidduk substituted with 4% SSP (154.97 g), and fracturability was lowest at a substitution level of 8%. Adhesiveness was not significantly different among the samples. Springiness significantly increased with greater SSP content. Gumminess and chewiness were highest at a substitution level of 2%. In the sensory evaluation, grass-flavor, bitterness, and off-flavor significantly increased with greater SSP content. Moisture was not significantly different among the samples. Sweetness, color, flavor, softness, and overall acceptability significantly decreased with greater SSP content. However, the overall acceptability scores of all samples substituted with SSP were higher than average. From the results, the optimum level of SSP substitution for production of Sulgidduk is be suggested to be 2~4%.