DOI QR코드

DOI QR Code

The Study of Antioxidant Properties, and Physicochemical and Sensory Characteristics of Steamed Barley Bread added with Ramie Leaf

모싯잎 가루를 첨가한 찰보리 찐빵의 항산화 활성, 이화학적 특성 및 관능적 품질 특성에 관한 연구

  • Kim, Ji-Hyun (Dept. of Food and Nutrition, Kwangju Women's University) ;
  • Kim, Se-Jung (Dept. of Food and Nutrition, Kwangju Women's University) ;
  • Yun, Jung-Mi (Dept. of Food and Nutrition, Kwangju Women's University)
  • 김지현 (광주여자대학교 식품영양학과) ;
  • 김세정 (광주여자대학교 식품영양학과) ;
  • 윤정미 (광주여자대학교 식품영양학과)
  • Received : 2014.03.04
  • Accepted : 2014.04.10
  • Published : 2014.04.30

Abstract

Increased consumption of a polysaccharide, ${\beta}$-glucans, in foods may prevent health related problems such as cancer, cardiovascular diseases and diabetes. ${\beta}$-glucans is a fibrous polysaccharide having proven both functional and medicinal properties. Recently, the FDA recommends the consumption of oat or oat products containing a total of at least 3 grams of bea-glucans per day for health improvement. The content of ${\beta}$-glucans in barley was almost four times higher than that in oat. In this study, the physicochemical and sensory characteristics and biological properties of steamed barley bread added with ramie leaf powder was investigated. The study of sensory characteristics was performed using the Quantitative Descriptive Analysis (QDA). 30 panelists were selected among our university students. They then evaluated the different sensory characteristics, such as overall preference, color, flavor, chewiness, moistness and taste. The color and texture analyses were determined using a colorimeter and texture analyser, respectively. In the sensory, color and texture evaluation, barley bread with ramie leaf showed higher values than barley bread and wheat bread did. The physiological activities were investigated through the total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity. Hence, barley appears to be a suitable food resource for making bread. This study suggests that barley bread added with ramie leaf can be used as one of the processing methods in promoting the consumption of barley. It might also help with the improvement of barley food industry.

References

  1. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 26:1199-1204
  2. Cha MN, Jun HI, Song GS, Kim YS. 2012. The effects of germiation conditions on GABA and the nutritional components of barley. Korean J Food Sci Technol 44:41-47 https://doi.org/10.9721/KJFST.2012.44.1.041
  3. Cho EJ, Kim WJ, Yang MO. 2007. A study on quality properties of steamed cake added with common and tartary buckwheat flour. J East Asian Soc Dietary Life 17:219-226
  4. Choi DM, Chung SK, Lee DS. 2007. Shelf life extension of steamed bread by the addition of fermented pine needle extract syrup as an ingredient. J Korean Soc Food Sci Nutr 36:616-621 https://doi.org/10.3746/jkfn.2007.36.5.616
  5. Choi YH, Lee JE, Kim EM, Park SY. 2012. Quality changes of steamed bread with addition of active gluten and rice nuruk. Korean J Food Nutr 25:253-258 https://doi.org/10.9799/ksfan.2012.25.2.253
  6. Ha YW. 2000. Barley. Geomok Publishing Co., Seoul, Korea.
  7. Jeong HC, Ji JL. 2013. Quality characteristics and dough rheological properties of pan bread with waxy barley powder. Korean J Culinary Res 19:119-135
  8. Jeong YS, Kim JW, Lee ES, Han YY, Gil NY, Lee MJ, Lee GH, Hong ST. 2013. Studies on physico-chemical characterization of starch extracted from domestic barley cultivars. Food Eng Prog 17:203-211 https://doi.org/10.13050/foodengprog.2013.17.3.203
  9. Jo SH, Cho CY, Ha KS, Choi EJ, Kang YR, Kwon YI. 2013. The antioxidant and antimicrobial activities of extracts of selected barley and wheat inhabited in Korea peninsula. J Korean Soc Food Sci Nutr 42:1003-1007 https://doi.org/10.3746/jkfn.2013.42.7.1003
  10. Jum HI, Cha MN, Song GS, Yoo CS, Kim YT, Kim YS. 2011. Physicochemical properties and cooking quality of naked waxy barley. Korean J Food Preserv 18:165-170 https://doi.org/10.11002/kjfp.2011.18.2.165
  11. Kim AJ, Han MR, Kim MH, Tae KH, Lee SJ. 2009. Immune activity of mosidae and quality characteristics of brown rice dasik using mosidae powder. J Korean Soc Food Sci Nutr 38:548-554 https://doi.org/10.3746/jkfn.2009.38.5.548
  12. Kim CS, Hwang CM, Kim HI, Chung DJ, Han JH. 2001. Suitability of various domestic wheats for Korean-style steamed bread. J Korean Soc Food Sci Nutr 30:1129-1136
  13. Kim JH, Lee YT. 2004. Effects of barley bran on the quality of sugar-snap cookie and muffin. J Korean Soc Food Sci Nutr 33:1367-1372 https://doi.org/10.3746/jkfn.2004.33.8.1367
  14. Kim SI, An MJ, Han YS, Pyeun JH. 1993. Sensory and instrumental texture properties of rice cakes according to the addition of songpy or mosipul. J Korean Soc Food Sci Nutr 22:603-610
  15. Kim WM, Lee YS. 2008. A study on the anti-oxidant activity and quality characteristics of pan bread with waxy black rice flour and green tea powder. Korean J Culinary Res 14:1-13
  16. Kim YS, Lee YT, Seong HM. 1999. Physicochemical properties of starches from waxy and non-waxy hull-less barley. J Korean Soc Agric Chem Biotechnol 42:240-245
  17. Lee JA, Park GS, Ahn SH. 2002. Comparative of physicochemical and sensory quality characteristics of cookies added with barley and oatmeals. Korean J Food Cookery Sci 18: 238-246
  18. Lee YR, Nho JW, Hwang JG, Kim WJ, Lee YJ, Jeong HS. 2009. Chemical composition and antioxidant activity of ramie leaf. Food Sci Biotechol 18:1096-1099
  19. Lee YT, Chang HG. 2003. Effects of waxy and normal hull-less barley flours on bread-making properties. Korean J Food Sci Technol 35:918-923
  20. Oh YK, Kim CS, Chang DJ. 2002. Optimization of steamed bread making with addition of green tea powder using response surface methodology. J Korean Soc Food Sci Nutr 31:451-459 https://doi.org/10.3746/jkfn.2002.31.3.451
  21. Paik JE, Bae HJ, Joo NM, Lee SJ, Jung HA, Ahn EM. 2010. The quality characteristics of cookies with added Boehmeria nivea. Korean J Food Nutr 23:446-452
  22. Park MR, Lee JJ, Kim AR, Jung HO, Lee MY. 2010. Physicochemical composition of rimie leaves (Boehmeria nivea L.). Korea J Food Preserv 17:853-860
  23. Park SM, Choi YM, Kim YH, Ham HM, Jeong HS, Lee JS. 2011. Antioxidant content and activity in methanolic extracts from colored barley. J Korean Soc Food Sci Nutr 40: 1043-1047 https://doi.org/10.3746/jkfn.2011.40.7.1043
  24. Park SS, Kim SI, Sim KH. 2011. The quality characteristics and antioxidative activity of sulgidduk supplemented with ramie leaf powder. Korean J Food Cookery Sci 27:763-772 https://doi.org/10.9724/kfcs.2011.27.6.763
  25. Ryu CH. 1999. Study on bread-making quality with mixture of waxy barley -wheat flour. J Korean Soc Food Sci Nutr 28:1034-1043
  26. Seo MJ, Jung SJ, Jang MS. 2006. Optimization of ingredient mixing ratio for preparation of steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. Korean J Food Cookery Sci 22:815-824
  27. Yoon GS, Koh HY. 1998. Preparation of waxy barley cake and its quality characteristics. J Korean Soc Food Sci Nutr 27: 890-896
  28. 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 Korean Soc Food Sci Nutr 39:1340-1345 https://doi.org/10.3746/jkfn.2010.39.9.1340
  29. Yoon SJ, Jang MS. 2006. Characteristics of quality in jeolpyun with difference amounts of ramie. Korean J Food Cookery Sci 23:636-641
  30. Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M. 2002. Free radical scavenging properties of wheat extracts. J Agric Food Chem 50:1619-1624 https://doi.org/10.1021/jf010964p

Cited by

  1. Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.54