Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Antioxidant Activities of Morning Bread Containing Portulaca oleracea L.

쇠비름을 첨가한 모닝빵의 품질특성 및 항산화성

  • Lee, Bo Dam (Department of Food & Nutrition, Chungnam National University) ;
  • Lee, Su Jin (Department of Food & Nutrition, Chungnam National University) ;
  • Jeon, Mi Ra (Department of Food & Nutrition, Chungnam National University) ;
  • Yun, So Won (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
  • 이보담 (충남대학교 식품영양학과) ;
  • 이수진 (충남대학교 식품영양학과) ;
  • 전미라 (충남대학교 식품영양학과) ;
  • 윤소원 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2015.06.05
  • Accepted : 2015.08.19
  • Published : 2015.10.31
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Abstract

The purpose of this study was to develop functional bread containing Portulaca oleracea L. (0%, 1%, 3% or 5%). The weight was higher in the bread with Portulaca oleracea L. (POL), compared with the control bread. The height and volume were lower in the bread containing POL. As the concentration of POL increased, the pH decreased and the acidity increased. The sugar concentration ($^{\circ}Brix$) and reducing sugar (%) decreased with increasing amounts of POL. On the hunter color system, L (lightness) and a (redness) values for the crumbs of breads with more POL were lower, but the b (yellowness) value was higher. Total phenolic compound contents increased with the addition of POL. Antioxidant activities such as DPPH and hydroxy radical scavenging activity for the breads with POL increased with increasing POL. The sensory test results showed that the over-all preference score for the breads containing POL were higher than those of the control.

Keywords

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