Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of White Bread Amended with Rosa multiflora Thunberg Extracts with Inhibitory Activity against Helicobacter pylori

Helicobacter pylori 억제효과를 가지는 영실(Rosa multiflora Thunberg) 추출물을 첨가한 식빵의 품질특성

  • Park, Ki Tae (School of Culinary Art & Baking technology, Dongju College University) ;
  • Woo, Hi Seob (School of Culinary Art & Baking technology, Dongju College University) ;
  • Cho, Young Je (School of Food Science Biotechnology/Food & Bio-Industry Research Institute, Kyungpook National University)
  • 박기태 (동주대학교 외식조리제과계열) ;
  • 우희섭 (동주대학교 외식조리제과계열) ;
  • 조영제 (경북대학교 식품공학부/식품생물산업연구소)
  • Received : 2012.06.28
  • Accepted : 2012.10.02
  • Published : 2012.10.31
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Abstract

The optimum extraction of phenolic compounds from whole Rosa multiflora Thunberg fruits was accomplished using 70% ethanol, which produced extracts that generated a zone of inhibition around Helicobacter pylori of 13 mm when $200{\mu}g/mL$ phenolic compounds were applied. In this study, the quality of white bread baked from dough containing added Rosa multiflora Thunberg extracts was investigated. No deterioration of product quality factors including hydration of wheat flour, formation of dough and internal visual characteristics of dough was observed. However, white bread containing Rosa multiflora Thunberg extracts had a wet texture because of the high moisture level, as well as a high number of irregular bubble holes when compared to the control. Nevertheless, there were no remarkable differences between the sample and the control.

Whole fruit 영실로부터 페놀성 물질의 추출은 70% 에탄올을 용매로 하여 추출하였을 때가 최적이었다. 영실로부터 제조한 70% 에탄올 추출물의 Helicobacter pylori에 대한 항균활성은 $200{\mu}g/mL$의 phenolic compoun d 함량에서 13 mm의 저해환을 나타내었다. 영실 추출물을 첨가한 식빵의 품질 특성을 알아본 결과 영실 추출물을 첨가한 반죽은 밀가루 수화와 반죽 형성, 시각적인 반죽 내부평가에서 품질 열화는 관찰되지 않았다. 영실 추출물을 첨가한 반죽으로 구운식빵 제품의 특성을 알아본 결과 대조구에 비하여 수분 함량이 높아 촉촉한 조직감을 주었으며, 불규칙한 기공이 많았으나 대조구에 비해 유의적인 차이는 없었다.

Keywords

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