This study examined the physiochemical properties and antioxidant activities of bakery products containing Enteromorpha prolifera powder. E. prolifera powder was added at different amounts to morning bread: 0% (control), 1%, 3%, and 5% of wheat flour. E. prolifera powder was added at different amounts to butter cookie: 0% (control), 0.5%, 2.5%, and 4.5% of total ingredient weight. E. prolifera powder was added at different amounts to Yanggaeng and marzipan chocolate: 0 g (control), 1 g, 3 g, and 5 g.
The moisture content of morning bread and butter cookie increased as amount of E. prolifera increased. On the other hand, the moisture content of Yanggaeng and marzipan were decreased. The weight and volume of morning bread containing E. prolifera were decreased. The height and width tended to decrease with increasing amount of E. prolifera. The soluble solid content (°Brix) of bakery products(morning bread, butter cookie, Yanggaeng, marzipan) were decreased depending on the amount of E. prolifera. The reducing sugar content (%) of morning bread, Yanggaeng, marzipan decreased with increasing amount of E. prolifera. As the amount of E. prolifera increased, the pH of morning bread and butter cookie decreased, whereas Yanggaeng and marzipan were decreased. The L and a values of bakery products in the Hunter color system decreased significantly with increasing amount of E. prolifera. Also, phycocyanin and total chlorophyll contents of bakery products containing E. prolifera were significantly higher than those of control. Textural properties by TPA showed that the hardness of morning bread was decreased as the amount of E. prolifera increased. The hardness of butter cookie, Yanggaeng and marzipan were decreased as the amount of E. prolifera increased. The total phenol contents and flavonoid contents increased with increasing addition of E. prolifera. The antioxidant activities, such as DPPH radical scavenging activity, hydroxyl radical scavenging activity and SOD-like activity of bakery products containing E. prolifera increased with increasing E. prolifera. In the sensory properties test, the overall acceptance score of morning bread containing 3% E. prolifera, butter cookie containing 4.5% E. prolifera, Yanggaeng containing 3 g of E. prolifera, marzipan containing 5 g of E. prolifera were highest. From these results, it is desirable to add E. prolifera powder to bakery products to achieve good physiochemical properties with high antioxidant activities.