Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality and Antioxidant Properties of White Breads Enhanced with Broccoli (Brassica oleracea L.) Powder

브로콜리 분말을 첨가한 식빵의 품질 및 항산화 특성

  • Lee, Seon-Ho (Department of Food Science and Technology, Yeungnam University)
  • 이선호 (영남대학교 식품공학과)
  • Received : 2015.10.05
  • Accepted : 2015.10.16
  • Published : 2015.10.31
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Abstract

This study was conducted to investigate the quality and antioxidant properties of white breads enhanced with broccoli powder (BP) (0%, 2.5%, 5.0%, 7.5% and 10.0%). L-value significantly decreased with increasing levels of BP, but a- and b-values increased (p<0.05). Baking loss rate, bread volume, and specific volume were reduced with the addition of BP, whereas the pH of the dough and bread weight increased. The hardness, gumminess and brittleness of breads with BP were higher than those of control breads (p<0.05). Upon sensory evaluation, the 2.5% and 5.0% BP breads showed no significant differences in color, flavor, taste, texture, or overall acceptability compared with controls (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of bread significantly increased with increasing BP content (p<0.05). Accordingly, bread quality can be improved by the substitution of 5% BP in place of flour.

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