Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality characteristics of the breads added with freeze dried old pummkin powders

늙은 호박 동결건조분말을 첨가한 식빵의 품질특성

  • 문혜경 (상주대학교 지역기술혁신센터) ;
  • 한진희 ((주)삼아벤처 기술연구소) ;
  • 김준한 (상주대학교 식품영양학과) ;
  • 김종국 (상주대학교 식품영양학과) ;
  • 강우원 (상주대학교 식품영양학과) ;
  • 김귀영 (상주대학교 식품영양학과)
  • Published : 2004.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

To develop health food using old pumpkin, freeze-dried old pumpkin powders were added into wheat flour in the ratio of 0, 1, 2, 4, and 8% and the quality characteristics of the baked products were investigated. Moisture content and water activity of breads with added pumpkin powders were raised from 42.22 and 0.528 in 1% addition ratio to 0.576 and 44.39% in 9% addition ratio compared to 40.69% and 0.521 in the bread of non-added, respectively and these increases were due to the effect of the added pumpkin powders. Water holding capacity of the added pumpkin powders raised the weight of the breads while the specific volume was decreased at that time. In the Hunter's color values, as the pumpkin powders content increased, 'L' and 'a' values were decreased while 'b' value was increased from ＋29.44 in 1% addition ratio to ＋45.58 in 8% addition ratio of freeze-dried old pumpkin powders compared to ＋12.65 in the bread of non-added. In the texture properties, hardness, fracturability, springiness, cohesiveness, gumminess and chewiness were increased by the added content of pumpkin powders hardness to 561 g in the bread withof 8% added pumpkin powders from 248 g in the bread of non-added. Judging from texture, taste and overall acceptability of the product, the recommended substitution level for freeze-dried old pumpkin powders in bread was 4% or less

늙은 호박분말을 첨가한 기능성 식빵을 개발하기 위해 밀가루(강력분)에 100 mesh체로 분리한 늙은 호박분말을 1%, 2%, 4%, 8%의 비율로 혼합하여 식빵을 제조한 후 이화학적, 물리적 특성을 조사하였다. 늙은 호박분말의 일반성분은 수분 6.47%, 조회분 5.49%, 조단백질 9.38%의 비율이었고, 늙은 호박분말을 첨가한 식빵의 수분함량은 42.22∼44.39% 수준으로 호박분말의 첨가량이 증가할수록 증가하였으며, 수분활성도(0.528∼0.576) 역시 높아지는 경향이었다. 비용적은 늙은 호박분말의 첨가량이 1%에서 8%로 증가함에 따라 비용적은 감소하였으나, 중량은 증가하는 경향이었다. 또한, 보수력은 첨가량이 증가할수록 증가하는 경향이었다. 기계적 색도 중 명도 L값과 적색도 a값이 늙은 호박분말의 첨가량이 증가할수록 그 값이 감소하였고, 황색도인 b값은 무첨가군 ＋12.65보다 호박분말 첨가군이 ＋29.44∼＋45.58로 매우 높은 값을 나타내었다. 기계적 조직감 중 굳기는 호박분말의 첨가량이 증가함에 따라 무첨가군에 보다 단단하였고, 호박분말 8% 첨가군이 561g으로 무첨가군 248g보다 단단하였다. 관능평가에서는 색은 4% 호박분말첨가군이 3.91로, 단맛은 4%와 8% 호박분말첨가군이 각각 4.55로 조직감은 무첨가군과 1% 호박분말첨가군에서 각각 3.36으로, 전체적인 기호도의 경우는 4% 호박분말첨가군이 3.64로 가장 높은 관능점수를 얻었다. 따라서, 위의 결과를 종합해 볼 때 식빵의 제조에 있어 늙은 호박분말의 첨가량은 4%으로 수준으로 첨가함이 호박분말 특유의 색과 맛을 가미한 새로운 호박분말이 적절하게 첨가된 식빵을 제조할 수 있으리라 생각된다.

Keywords

References

  1. Park, YK, Cha, HS, Park, MW, Kang, YH and Seog, HM : Chemical components in different parts of pumpkin. J. Korean Soc. Food Sci. Nutr., 26(4):639, 1997
  2. Jang, SM, Park, NY, Lee, JB and Ahn, H : The comparison of food constituent in different parts of pumpkin. J. Korean Soc. Food Sci. Nutri., 30(6): 1038, 2001
  3. Park, YK, Kang, YH, Lee, BW and Seog, HM : Changes of carotenoids of the pumpkin powder during storage. J. Korean Soc. Food Sci. Nutri., 26(1):32, 1997
  4. Borenstein, B and Bunnel, RH : Carotenoids, properties and utilization in foods. Advances in Food Research, 15:195, 1966 https://doi.org/10.1016/S0065-2628(08)60081-6
  5. Lee, KS and Hwang, CS: A study on the actual utilization korean traditional remedies -about foods used on geriatric dieases-. Korean J. Dietary Culture, 5(3):331, 1990
  6. Park, MJ, Jeon, YS and Han, JS : Antioxidative activity of mustard leaf kimchi added green tea and pumpkin powder. J. Korean Soc. Food Sci. Nutri., 30(6): 1053, 2001
  7. Lee, MH, Lee, KD, Seo, JH and Kim, OM : Establishment on the preparation condition of pumpkin honey kochujang by response swface methodology. J. Korean Soc. Food Sci. Nutri., 30(6): 1102, 2001
  8. Cho, KS and Lee, SM : Alcohol fermentation of ripe pumpkin(Cueubita mosehata Dueh.) by saccharomyces cerevisiae. J. Korean Soc. Food Sci. Nutri., 25(3):513,1996
  9. Park, MJ, Jeon, YS and Han, JS : Fermentation characteristics of mustard leaf kimchi added green tea and pumpkin powder. J. Korean Soc. Food Sci. Nutri.,30(2):215, 2001
  10. Shin, YS, Lee, KS and Kim, DH : Studies on the preparation of yogurt from milk and sweet potato or Pumpkin. Korean J. Food Sci. Technol., 25(6):665, 1993
  11. Choo, JJ and Shin, HJ : Sensory evaluation and changes in physiochemical properties and microflora and enzyme acitivities of pumpkin-added kochujang. Korean J. Food Sci. Technol., 32(4):851, 2000
  12. He, SJ, Kim, JH, Kim, JK and Moon, KD : Processing of purees from pumpkin and sweet-pumpkin. Korean J Food Preservation, 5(2):172, 1998
  13. AOAC : Official methods of analysis, 14th. association of officail analytical chemists. Washington, D.C., USA, 1984
  14. Lee, HS, Park, JR and Chun, SS : Effects of pine pollen powder on the quality of white bread prepared with korean domestic wheat flour. Korean J. Food & Nutr.,14(4):339, 2001
  15. Park, GS, Kim, SJ and Park, EJ : Physicochemical and texture of bread added paecilomyces japonica according to storage period. J. East Asian Soc. Dietary Life, 11(6):485, 2001
  16. Choi, BD : Measuring fimmess of bread with a simple proximity sensor method. Korean J. Food & Nutr., 7(3):213, 1994
  17. Chung, JY, Kim, KH, Shin, DJ and Son, GM : Effects of sweet persimmon powder on the characteristics of bread. J. Korean soc. Food Sci. Nutr., 31(5):738, 2002 https://doi.org/10.3746/jkfn.2002.31.5.738
  18. SPSS : Statistical package for social science, version 10.0. SPSS Inc. Chicago, USA. 2000
  19. Han, KH, Choi, MS, Ahn, CK, Youn, MJ and Song, TH : Soboru bread enriched with dietary fibers extracted from kombu. Korean J. Soc. Food Cookey Sci.,18(6):619, 2002
  20. Jung, MH and Park, KS : Effect of paecilomyces japonica and cordyceps militaris powder on quality characteristics of bread. J. Korean Soc. Food Sci. Nutr., 31:743, 2002 https://doi.org/10.3746/jkfn.2002.31.5.743
  21. Hwang, YK, Hyun, YH and Lee, YS : Study on the characteristics of bread with green tea powder. Korean J. Food & Nutr., 14(4):311, 2001
  22. Choi, OJ, Kim, YD, Kang, SK, Jung, HS, Ko, MS and Lee, HC : Properties on the quality characteristics of bread added with angelica keiskei koidz flour. J. Korean Soc. Food Sci. Nutr., 28(1):118, 1999