Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute

설탕 대체제로 야콘 농축액을 사용하여 제조한 식빵의 저장 중 물성변화

  • Lee, Gyu-Hee (School of Culinary Nutrition, Woo-Song University) ;
  • Kim, Won-Mo (Department of Baking & Pastry, Woo-Song College) ;
  • Kim, Mi-Kyung (School of Culinary Nutrition, Woo-Song University)
  • 이규희 (우송대학교 외식조리영양학부) ;
  • 김원모 (우송정보대학 제과제빵학과) ;
  • 김미경 (우송대학교 외식조리영양학부)
  • Received : 2012.10.25
  • Accepted : 2013.02.16
  • Published : 2013.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.

Keywords

References

  1. American association of cereal chemists. 2000. Approved method of the AACC. Method 10-10A. The Association, St. Paul. Minn. sec.
  2. Angioloni A, Collar C. 2011. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT-Food Sci & Tech 44:747-758 https://doi.org/10.1016/j.lwt.2010.09.008
  3. AOAC. 1995. Official methods of analysis. 16th ed. Association of official analytical chemists, Washington DC, USA
  4. Choi DM, Lee DS, Chung SK. 2007. Effects of fermentation Pine Needle extract on the quality of plain bread. Korean J Food Preserv 14(2):154-159
  5. Delzenne N, Roberfroid MB. 1994. Physiological effects of nondigestible oligosaccharides. Lebensm Wiss Technol 27:1-6 https://doi.org/10.1006/fstl.1994.1001
  6. Genta S, Cabrera W, Habib N, Pons J, Carillo IM, Grau A. 2009. Yacon syrup: Beneficial effects on obesity and insulin resistance in humans. Clinic Nutr 28:182-187 https://doi.org/10.1016/j.clnu.2009.01.013
  7. Goto K, Fukai K, Hikida J, Nanjo F, Hara Y. 1995. Iso;ation and structural analysis of oligosaccharides from yacon (Smallanthus sonchifolius). Biosci Biotechnol Biochem 59:2346-2347 https://doi.org/10.1271/bbb.59.2346
  8. Kim MY, Chun SS. 2009. Changes in shelf-life, water activity, and texture of rye-wheat mixed bread with naturally fermented raisin extract and rye sourdough during storage. Korean J Food Cookery Sci 25(2):170-179
  9. Kim WM, Kim MK, Byun MW, Lee GH. 2012. Physical and sensory characteristics of bread prepared by substituting sugar with Yacon concentrate. J Korean Soc Food Sci Nutr., 41(9):1288-1293 https://doi.org/10.3746/jkfn.2012.41.9.1288
  10. Lee HJ, Jung SI, Whang YI. 2009. Characteristics and preservation of the plain bread added with onion juice. J Life Sci 19(6):781-786 https://doi.org/10.5352/JLS.2009.19.6.781
  11. Miyazaki M, Maeda T, Morita N. 2004. Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities. Food Research Int 37:59-65 https://doi.org/10.1016/j.foodres.2003.08.007
  12. Ojansivu I, Ferreira CL, Salminen S. 2011. Yacon, a new source of prebiotic oligosaccharides with a history of safe use. Trends in Food Sci & Tech 22:40-46 https://doi.org/10.1016/j.tifs.2010.11.005
  13. Onyango C, Mutungi C, Unbehend G, Lindhauer MG. 2011. Modification of gluten-free sorgum batter and brea using maize, potato, cassava or rice starch. LWT-Food Sci & Tech 44:681-686 https://doi.org/10.1016/j.lwt.2010.09.006
  14. Onyango C, Mutungi C, Unbehend G, Lindhauer MG. 2010. Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase. J Food Eng 97:465-470 https://doi.org/10.1016/j.jfoodeng.2009.11.002
  15. Park HH, Lim CS, Kim IH, Kim MY. 2011. Effects of branched dextrin on the quality characteristics of frozen soft roll dough and its bread during storage. Korean J Food Cookery Sci 27(5):507-522 https://doi.org/10.9724/kfcs.2011.27.5.507
  16. Ronda F, Caballero PA, Quilez J, Roos YH. 2011. Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallisation and water content on bread firmness. J Cereal Chem 53:97- 103 https://doi.org/10.1016/j.jcs.2010.10.003
  17. Yang Y, Tsai CE. 1993. Effects of biosynthetic indigestible carbohydrates on digestion and lipid metabolism in rats. Food Sci 20:215-22
  18. Yun Y, Kim YH, Kim YS, Choi SH, Eun JB. 2006. Effects of milk protein-gum conjugates on the characteristics of the dough and staling of bread made of frozen dough during freeze-thaw cycles. Korean J Food Preserv 13(1):30-36

Cited by

  1. Quality Characteristics of White Pan Breads Made from Domestic Wheat Flour Added with Deabong Persimmon Puree vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.695