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KMID : 0665420140290010111
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Korean Journal of Food Culture
2014 Volume.29 No. 1 p.111 ~ p.118
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Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis Powder
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Kim Min-A
Lee Eun-Ji
Jin So-Yeon
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Abstract
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Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study
investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread
was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The
results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color ‘a’ value decreased, and ‘b’ value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.
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KEYWORD
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Antioxidant activity, Cedrela sinensis, bread, textual characteristics, sensory evaluation
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