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KMID : 0665220150280040571
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 4 p.571 ~ p.578
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Quality Characteristics of Bread Manufactured with Sweetpotato Leaf Powder
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Han Seon-Kyeong
Kang Chun-Sik
Kim Jae-Myeong
Yang Jung-Wook
Lee Hyeong-Un
Hwang Um-Ji
Song Yeon-Sang
Lee Jun-Seol
Nam Sang-Sik
Lee Kyeong-Bo
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Abstract
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This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and β-carotene contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.
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KEYWORD
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sweetpotato leaf powder, bread, quality characteristics, sensory evaluation
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