DOI QR코드

DOI QR Code

Effects of Hemicellulase on Purple Sweet Potato Bread

헤미셀룰레이즈 첨가가 자색고구마 식빵의 품질에 미치는 영향

  • Received : 2013.05.06
  • Accepted : 2014.01.21
  • Published : 2014.02.28

Abstract

In this study, purple sweet potato bread was prepared by the addition of 0.005%, 0.010%, 0.015% and 0.020% hemicellulase. It's effect on product quality and consumer evaluation were examined. The results showed that the dough pH and total titratable acidity were not significantly different between samples. In the fermentation power of dough expansion, a 0.015% addition sample was the highest between the samples. The bread pH decreased significantly as hemicellulase was increased, whereas. Bread total titratable acidity was significantly decreased. The addition of hemicellulase samples were significantly higher in specific volume and baking loss than the control sample. The moisture content was not significantly different between samples. In colors, the lightness of the control sample was the highest, the redness of the 0.020% addition sample was the lowest while the yellowness of the control was the lowest. The hardness and the fracturability decreased significantly as hemicellulase was increased. The resilience indicated reverse effects. In consumer evaluation, the color and softness were not significantly different between samples. And the hemicellulase addition of samples was higher in flavor than that of the control sample. The overall acceptability was the highest at 5.67 with a 0.010% addition sample. According to these results, the addition of 0.010% hemicellulase in purple sweet potato bread would be the optimum level.

Keywords

white bread;sweet potato powder;hemicellulase;fermentation power;sensory evaluation

References

  1. Choi CR, Rhim JW, Park YK. 2000. Physicochemical properties of purple-fleshed sweet potato starch. J Korean Soc Food Sci Nutr 29:1-5
  2. Arbeitsgemeinschaft Getreideforschung e.V.(Associationof cereal research). 1994. Standard-Methoden fuur Getreide, Mehl und Brot. 7th ed. pp. 283-287. Verlag Moritz Schaafer. Detmold. Germany
  3. Autioa K, Harkonena H, Parkkonena T, Frigardb T, Poutanena K, Siika-ahoa M, Aman P. 1996. Effects of purified endo-${\beta}$-xylanase and endo-${\beta}$-glucanase on the structural and baking characteristics of rye doughs. LWT-Food Sci Technol 29: 18-27 https://doi.org/10.1006/fstl.1996.0003
  4. Cheon SH, Hwang SJ, Eun JB. 2012. Quality characteristics of puffed snacks (ppeongtuigi) with purple sweet potato flours using different puffing conditions. Korean J Food Sci Technol 44:28-33 https://doi.org/10.9721/KJFST.2012.44.1.028
  5. Choi SH. 2011. Quality characteristics of white pan bread added with perilla leaf powder. The Korean J Culinary Research 17:172-180
  6. Chun SH, Lee SU, Shin YS, Lee KS, RU IH. 2000. Preparation of yogurt from milk added with purple sweet potato. Korean J Food & Nutr 13:71-77
  7. Collins T, Hoyoux A, Dutron A, Georis J, Genot B, Dauvrin T. 2006. Use of glycoside hydrolase family 8 xylanases in baking. J Cereal Science 43:79-84 https://doi.org/10.1016/j.jcs.2005.08.002
  8. He H, Hoseney RC. 1991. Gas retention of different cereal flours. Cereal Chem 68:34-336
  9. Dagdelen AF, Gocmen D. 2007. Effects of glucose oxidase, hemicellulase and ascorbic acid on dough and bread quality. J Food Quality 30:1009-1022 https://doi.org/10.1111/j.1745-4557.2007.00156.x
  10. Han KH, Lee JC, Lee GS, Kim JH, Lee JS. 2002. Manufacture and physiological functionality of Korean traditional liquor by using purple-fleshed sweet potato. Korean J Food Sci Technol 34:673-677
  11. Haseborg E, Himmelstein A. 1988. Quality problems with high-fiber breads solved by use of hemicellulase enzymes. Cereal Foods World 38:419-421
  12. Jang KS. 1995. Making use of anthocyanins in purple sweet potatoes. Rural Life Sci 16:26-29
  13. Joo NM, Kim SH, Lee HJ, Paik JE. 2012. Quality characteristics and storage stability of bread with cabbage. Korean J Food Cookery Sci 28:431-441 https://doi.org/10.9724/kfcs.2012.28.4.431
  14. Kang SH, Lee JY, Kim HJ, Kim HR, You BR, Kim MJ, Yang KH, Shim EK, Kim MR. 2011. Quality characteristics of pan bread with spirulina powder. J East Asian Soc Dietary Life 21:31-37
  15. Kim BR, Joo NM. 2010. Optimization of brown rice cookies using purple sweet potato. J Korean Diet Assoc 16:341-352
  16. Kim KE, Kim SS, Lee YT. 2010. Physicochemical properties of flours prepared from sweet potatoes with different flesh colors. Korean J Food Preserv 19:833-840 https://doi.org/10.11002/kjfp.2012.19.6.833
  17. Kim SY, Ryu CH. 1995. Studies on the nutritional components of purple sweet potato (Ipomoea batatas). Korean J Food Sci Technol 27:819-825
  18. Kim YS, Kim MY, Chun SS. 2008. Quality characteristics of Nelumbo nucifera G. tea white bread with hemicellulase. J Korean Soc Food Sci Nutr 37:297-1300
  19. Kim SY, Ryu CH. 1997. Effect of certain additives on bread-making quality of wheat-purple sweet potato flours. Korean J Soc Food Sci 13:492-499
  20. Kim YE, Paik HD, Kim SY, Lee JH, Lee SK. 2011. Effects of liquid broth cultured with red Koji on the rheological properties of white pan bread dough. Korean J Food Sci Techol 43:235-239 https://doi.org/10.9721/KJFST.2011.43.2.235
  21. Kim YS, Chun SS, Tae JS, Kim RY. 2002. Effects of lotus root powder on the quality of dough. Korean J Soc Food Cookery Sci 18:573-578
  22. Krishnarau L, Hoseney RC. 1994. Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans. J Food Sci 59:1251-1254 https://doi.org/10.1111/j.1365-2621.1994.tb14688.x
  23. Kwak JH, Choi GN, Park JH, Kim JH, Jeong HR, Jeong CH, Heo HJ. 2010. Antioxidant and neuronal cell protective effect of purple sweet potato extract. J Agr Life Sci 44:57-66
  24. Lee JC, Lee KS, Lee JK, Han KH, Oh MJ. 1999. Preparation and characteristics of curd Yogurt from milk added with purple sweet potato. Korean J Postharvest Sci Technol 6:442-447
  25. Lee JS, Ahn YS, Chung MN, Kim HS. 2007b. Biological activity of varieties, isolation and purification of antioxidants components in sweet potato. Korean J Breed Sci 39:296-301
  26. Lee JS, Ahn YS, Kim HS, Chung MN, Boo HO. 2007a. Proximate composition and minerals, phenolics, anthocyanins pigment characteristics on the parts of sweetpotato. Korean J Intl Agr 19:196-204
  27. Lee SM, Park GS. 2011. Quality characteristics of bread with various concentrations of purple sweet potato. Korean J Food Cookery Sci 27:1-16
  28. Lee JW, Lee HH, Rhim JW, Jo JS. 2000. Determination of the conditions for anthocyanin extraction from purple-fleshed sweet potato. J Korean Soc Food Sci Nutr 29:790-795
  29. Lee KC, Ryu GH. 2013. Quality characteristics of bread supplemented with extruded corn fiber. J Korean Soc Food Sci Nutr 42:1290-1295 https://doi.org/10.3746/jkfn.2013.42.8.1290
  30. Lee LS, Rhim JW. 1997. Thermal kinetics of color changes of purple sweet potato anthocyanin pigment. Korean J Food Sci Technol 29:497-501
  31. Mathewsom PR. 2000. Enzymatic activity during bread baking. Cereal Foods World 45:98-101
  32. Matt J, Roza M, Verbakel J, Stam H, Santos da Silva MJ, Bosse M, Egmond MR, Hangemans MLD, Gorcom RFMV, Hessing JGM, van der Hondel CAMJJ, Rotterdam CV. 1992. Xylanases and their application in bakery. In: Xylans and Xylanases. (Visser J, Beldman G, Kusters-van Someren MA, Vorangen AGJ, eds). pp. 349-360. Elsevier Science. Amsterdam. The Netherlands
  33. McCleary BV, Gibson TS, Allen H, Gams TC. 1986. Enzymic hydrolysis and industrial importance of barley ${\beta}$-glucans and wheat flour pentosans. Starch/Starke 38:422-437
  34. Oh HE, Hong JS. 2008. Quality characteristics of sulgidduk added with fresh sweet potato. Korean J Food Cookery Sci 24:501-510
  35. Rouau X, El-Hayek ML, Moreau D. 1994. Effect of an enzyme preparation containing pentosanases on the bread-making quality of flour in relation to changes in pentosan properties. J Cereal Sci 19:259-272 https://doi.org/10.1006/jcrs.1994.1033
  36. Ravindran V, Ravindran G, Sivakanesan R, Rajaguru SB. 1995. Biochemical and nutritional assessment of tubersfrom 16 cultivars of sweet potato (Ipomoea batatas L.). J Agric Food Chem 43:2646-2651 https://doi.org/10.1021/jf00058a017
  37. Rhim JW, Lee JW, Jo JS, Yeo KM. 2001. Pilot plant scale extraction and concentration of purple-fleshed sweet potato anthocyanin pigment. Korean J Food Sci Technol 33:808-811
  38. Rhim JW, Lee JW. 2002. Photostability of anthocyanin extracted from purple-fleshed sweet potato. Korean J Food Sci Technol 34:346-349
  39. Shin DS, Park HY, Kim MH, Han GJ. 2011. Quality characteristics of bread with persimmon peel powder. Korean J Food Cookery Sci 27:589-597 https://doi.org/10.9724/kfcs.2011.27.5.589
  40. Shin JK, Shin HH. 2007. Effect of high voltage pulsed electric fields on extraction of purple sweet potato pigment. Korean J Food Preserv 14:165-169
  41. Song J, Chung MN, Kim JT, Chi HY, Son JR. 2005. Quality characteristics and antioxidative activities in various cultivars of sweet potato. Korean J Crop Sci 50:141-146
  42. Song TH, Choi HS, Kim YS, Woo IA. 2012. Study on sensory and mechanical characteristics of white bread containing different levels of Korean and Chinese Sansa (Crataegus pinatifida Bunge) powder. Korea J Food Culture 27:391-399 https://doi.org/10.7318/KJFC/2012.27.4.391
  43. Woolfe JA. 1992. Sweet potato-past and present: An untapped food resource. Cambridge University Press. Cambridge. UK
  44. Yeom KH, Kim MY, Chun SS. 2010. Quality characteristics of barley leaves tea white bread with hemicellulase. Korean J Food Nurt 23:178-185

Cited by

  1. Effects of Hemicellulase on White Bread Added with Brown Rice Fiber vol.45, pp.3, 2016, https://doi.org/10.3746/jkfn.2016.45.3.352
  2. Effect of Liposome-coated Hemicellulase on the Tenderization of Burdock vol.47, pp.6, 2015, https://doi.org/10.9721/KJFST.2015.47.6.698