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KMID : 0665220150280040676
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 4 p.676 ~ p.684
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The Manufacturing and Biological Activity Evaluation of Wheat and Barley Mixture Bread prepared with Molokhia Powder
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Kim Han-Soo
Kim Young-Ho
Kim Ae-Jung
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Abstract
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This study was performed to produce WBM (wheat and barley mixture) bread containing molokhia powder with quality characteristics and antioxidant activities. Analysis of the chromaticity of WBM prepared with molokhia powder showed that; the lightness and redness were decreased, but yellowness was increased. In mechanical properties, hardness, gumminess, and chewiness were significantly increased as the amount of molokhia powder was increased. However, cohesiveness was significantly decreased. In sensory evaluation, WBM bread containing 1.5% of molokhia powder (MB1.5) showed an overall high preference level. The total polyphenol content of molokhia powder EtOH extract and MB1.5 were 29.19 and 58.18 mg TAE/g, respectively. The total flavonoid contents of molokhia powder EtOH extract and MB1.5 were 20.62 mg and 33.25 mg RE/g, respectively. The radical scavenging ability (IC50) of DPPH (IC50) for molokhia powder EtOH extract and MB1.5 was 31.04 and 58.18 μg/mL, respectively while that of ABTS was 33.25 and 54.15 μg/mL, respectively. The α -glucosidase inhibitory effects of molokhia powder EtOH extract and MB1.5 were 494.88 and 814.88 μg/mL, respectively. MB bread containing 1.5% molokhia powder showed antioxidative effects and α-glucosidase inhibitory activity, meaning that not only molokhia but also MB1.5 bread has the potential to prevent chronic degenerative diseases such as diabetes.
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KEYWORD
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molokhia, quality characteristics, antioxidant activities, α-glucosidase inhibitory effect
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