Quality Characteristics and Antioxidant Properties of White Pan Bread Added with Sea Buckthorn (Hippophae rhamnoids L.) Berry Powder

비타민나무열매가루 첨가 식빵의 품질 특성 및 항산화 활성

  • Lee, Jong Suk (Division of Food & Nutrition and Cook, Taegu Science University) ;
  • Kim, Jung Mi (Division of Food & Nutrition and Cook, Taegu Science University)
  • 이종숙 (대구과학대학교 식품영양조리학부) ;
  • 김정미 (대구과학대학교 식품영양조리학부)
  • Received : 2020.06.22
  • Accepted : 2020.09.22
  • Published : 2020.10.31


The purpose of this study was to prepare bread added with sea buckthorn (Hippophae rhamnoides L.) berry powder (SBBP) (1, 3, and 5%) using a straight dough method. The quality and antioxidant characteristics of the bread were analyzed. The results indicated that the pH value and dough raising power of the dough decreased and the moisture content of the bread added with SBBP increased compared to that without the SBBP. The crust color of the bread did not change significantly. However, the crumb lightness value decreased and the redness and yellowness value increased respectively to the concentration of the SBBP. The texture measurement indicated that the hardness, gumminess, and chewiness of the bread increased with the addition of the SBBP. The total polyphenol content of the bread supplemented with the SBBP was increased (4.60~16.14 mg GAE/g) compare to the control (1.67 mg GAE/g). Dose-dependent, significant-high DPPH (26.86%) and ABTS (42.52%) radical scavenging activities were observed in the bread with the addition of the SBBP up to 5%. Based on these results, the optimum amount of the SBBP to add for baking bread would be 3% and the SBBP could be considered a functional agent.