Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis Powder

참죽 분말을 첨가한 식빵의 품질 특성 및 항산화 활성

  • Kim, Min-A (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Lee, Eun Ji (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Jin, So-Yeon (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
  • 김민아 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 이은지 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 진소연 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공)
  • Received : 2013.12.22
  • Accepted : 2014.02.13
  • Published : 2014.02.28
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Abstract

Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color 'a' value decreased, and 'b' value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.

Keywords

References

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