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KMID : 0665420060210030290
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Korean Journal of Food Culture
2006 Volume.21 No. 3 p.290 ~ p.296
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Quality Characteristics of the Walnut Bread with Varied Levels of Resistant Starch
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Kang Nam-E
Kim Hye-Young
Lee In-Seon
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Abstract
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Physicochemical and sensory characteristics of the walnut bread with various levels of resistant starch were investigated in this study. Water contents of dough had significantly the largest value of 44.91% with 10% substituted sample group and the control group had significantly the lowest value (p<0.05). Volume of 10 and 20% substituted sample groups and control group were not significantly different. The 10 and 20% substituted groups had significantly the lower hardness compared to those of control group. Results of sensory characteristics showed significantly higher savory aroma, astringent flavor with 30% substituted sample group at p<0.05. Savory aroma was not significantly different among the walnut breads. Acceptance test of walnut bread with 10% substituted sample group showed the higher appearance, savory flavor, texture, and overall acceptability and they did not show significant differences with the 20% substituted sample groups. Quality characteristics of walnut bread with 10% and 20% substituted sample groups indicated significantly similar or higher values compared to those of control.
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KEYWORD
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physicochemical, sensory, resistant starch
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