Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study on Sensory and Mechanical Characteristics of White Bread Containing Different Levels of Korean and Chinese Sansa (Crataegus pinatifida Bunge) Powder

한국산과 중국산 산사가루의 첨가량을 달리한 식빵의 품질특성연구

  • Song, Tae-Hee (Department of Food and Nutrition, Baewha Women's University) ;
  • Choi, Hee-Sook (Department of Food and Biotechnology, Sinansan University) ;
  • Kim, Yong-Sun (Department of Food and Nutrition, Yuhan University) ;
  • Woo, In-Ae (Department of Food Service Industry, Suwon Women's University)
  • 송태희 (배화여자대학교 식품영양과) ;
  • 최희숙 (신안산대학교 식품생명과학과) ;
  • 김용선 (유한대학교 식품영양과) ;
  • 우인애 (수원여자대학교 외식산업과)
  • Received : 2012.08.07
  • Accepted : 2012.08.17
  • Published : 2012.08.31
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Abstract

In this study, the sensory and mechanical characteristics of white bread containing different levels of Korean and Chinese sansa powder were evaluated. Korean sansa was smaller and more reddish than that of Chinese sansa. Sansa powder contained ursolic acid, citric acids, and flavonoids, which have antioxidative effects. Contents of total flavonoids in Korean and Chinese sansa powder were $217.67{\pm}7.64$ mg/100 g and $127.67{\pm}7.85$ mg/100 g, respectively. The mechanical and sensory characteristics of bread added with different levels (0, 2, 4, and 6%) of Korean and Chinese sansa powder were evaluated. Lightness of crust and crumb of bread containing Korean sansa powder decreased as the level of Korean sansa powder increased, whereas they increased as the level of Chinese sansa powder increased. Mechanical texture parameters such as hardness and gumminess increased as the level of Korean and Chinese of sansa powder increased. In a sensory evaluation, control, bread containing 2 or 4% Korean sansa powder, and bread containing 2% Chinese sansa powder showed higher overall acceptability than the others. In conclusion, these results indicate that the recommended substitution level for sansa powder in bread is 2 or 4% Korean sansa powder and 2% Chinese sansa powder.

Keywords

References

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