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In this study, bread was prepared using various amount of ‘Fuji’ apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) ‘Fuji’ apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of ‘Fuji’ apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.
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참고문헌 (31)
참고문헌 신청
Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181:1199~1200
Lipi Das / 2012 / Supplementation of Common White Bread by Coriander Leaf Powder / Food Science and Biotechnology 21(2):425~433
Dewanto V / 2002 / Processed sweet corn has higher antioxidant activity / J Agric Food Chem 50:4959~4964
Dewettinck K / 2008 / Nutritional value of bread : Influence of processing, food interaction and consumer perception / J Cereal Sci 48:243~257
Drogoudi PD / 2008 / Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars / Sci Horti 115:149~153
Lipi Das / 2012 / Supplementation of Common White Bread by Coriander Leaf Powder / Food Science and Biotechnology 21(2):425~433
Dewanto V / 2002 / Processed sweet corn has higher antioxidant activity / J Agric Food Chem 50:4959~4964
Dewettinck K / 2008 / Nutritional value of bread : Influence of processing, food interaction and consumer perception / J Cereal Sci 48:243~257
Drogoudi PD / 2008 / Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars / Sci Horti 115:149~153
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