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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.3(Wn.164)
- 발행연도
- 2024.3
- 수록면
- 45 - 57 (13page)
- DOI
- 10.20878/cshr.2024.30.3.005
이용수
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초록· 키워드
오류제보하기
In order to apply maquiberry powder, which is known to have high antioxidant activity, bread was baked by adding 0%, 2%, 3%, 4% and 5% relative to flour. The quality characteristics of maquiberry powder and bread, such as proximate composition, color, and antioxidant activity, were analyzed with baking characteristics such as text profile analysis, dough expansion, baking loss rate, retrogradation, and microbial stability. As the amount of maquiberry powder addition increased, the lightness and yellowness decreased, but the redness tended to increase. The pH decreased significantly as the amount of maquiberry powder addition increased and total acid and brix increased. As a result of the dough expansion test, it was confirmed that the maquiberry powder was a factor in the gluten formation and inhibited the dough expansion power. In texture, the hardness was the highest with added 5% maquiberry powder (MBP5; 5% w/w) and MBP2 was the lowest. In cohesiveness, only MBP5 showed a significant difference and the lowest value was shown. In retrogradation, MBP4 and MBP5 showed a higher increase in hardness than control. As the amount of maquiberry powder addition increased, DPPH radical scavenging activity and the total polyphenol content tended to increase. In the consumer preference survey of maquiberry bread, there was no significant difference in the flavor, taste, texture and overall acceptability. In conclusion, maquiberry powder can be added up to 3% in bread without significantly affecting gluten formation and fermentation during baking.
목차
ABSTRACT
1. 서론
2. 실험재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (40)
참고문헌 신청
O.A.C. (1990). Official method of analysis (15th ed.), Method 777, 780, 788. Association of Official Analytical Chemists. Washington, D.C., USA.
Baek, S. Y., Kim, S. B., & Kim, M. R. (2018). Antioxidant Activities and physicochemical property of butter morning bread added with dried laver. Journal of Food Science and Nutrition, 47(12), 1242-1250.
Brauch, J., Buchweitz, M., Schweiggert, R., & Carle, R. (2016). Detailed analyses of fresh and dried maqui [Aristotelia chilensis (Mol.) Stuntz] berries and juice. Food Chemistry, 190, 308-316.
Céspedes, C. L., El-Hafidi, M., Pavon, N., & Alarcon, J. (2008). Antioxidant and cardioprotective activities of phenolic extracts from fruits of Chilean blackberry Aristotelia chilensis (Elaeocarpaceae), Maqui. Food Chemistry, 107(2), 820-829.
Cho, N., & Chung, H.J. (2016). Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder. Korean Journal of Food Preservation, 23(7), 945-952.
Baek, S. Y., Kim, S. B., & Kim, M. R. (2018). Antioxidant Activities and physicochemical property of butter morning bread added with dried laver. Journal of Food Science and Nutrition, 47(12), 1242-1250.
Brauch, J., Buchweitz, M., Schweiggert, R., & Carle, R. (2016). Detailed analyses of fresh and dried maqui [Aristotelia chilensis (Mol.) Stuntz] berries and juice. Food Chemistry, 190, 308-316.
Céspedes, C. L., El-Hafidi, M., Pavon, N., & Alarcon, J. (2008). Antioxidant and cardioprotective activities of phenolic extracts from fruits of Chilean blackberry Aristotelia chilensis (Elaeocarpaceae), Maqui. Food Chemistry, 107(2), 820-829.
Cho, N., & Chung, H.J. (2016). Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder. Korean Journal of Food Preservation, 23(7), 945-952.
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