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KMID : 0380620100420010050
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 1 p.50 ~ p.55
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Effect of Myagropsis myagroides Extracts on Shelf-life and Quality of Bread
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Lee Chung-Jo
CHoi Jung-Su
Song Eu-Jin
Lee So-Young
Kim Koth-Bong-Woo-Ri
Kim Seo-Jin
Yoon So-Young
Lee So-Jeong
Park Na-bi
Jung Ji-Yeon
Kwak Ji-Hee
Kim Tae-Wan
Park Nyun-Ho
Ahn Dong-Hyun
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Abstract
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This study was conducted to investigate the shelf-life and quality of breads made with 0.5, 1 and 2% of Myagropsis myagroides fermented ethanol extracts (MOE). The total microbial count in breads made with 2% MOE decreased to about 1.6 log cycles as compared to that of breads not containing MOE. The protection index measured by rancimat increased with an increase in the quantity of MOE in the breads. During the storage period, the pH value was not different between breads containing MOE and breads not containing MOE. The lightness and redness of the breads decreased with an increase in the quantity of MOE, while the yellowness increased. In the sensory evaluation, the breads containing 0.5% MOE were more preferred than the breads not containing MOE. These results suggest that the addition of 0.5% MOE to breads has a good effect on improving the shelf-life and overall quality.
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KEYWORD
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seaweed, Myagropsis myagroides extracts, bread
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