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KMID : 0665420120270040391
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Korean Journal of Food Culture
2012 Volume.27 No. 4 p.391 ~ p.399
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Study on Sensory and Mechanical Characteristics of White Bread Containing Different Levels of Korean and Chinese Sansa (Crataegus pinatifida Bunge) Powder
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Song Tae-Hee
Choi Hee-Sook
Kim Yong-Sun
Woo In-Ae
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Abstract
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In this study, the sensory and mechanical characteristics of white bread containing different levels of Korean and Chinese
sansa powder were evaluated. Korean sansa was smaller and more reddish than that of Chinese sansa. Sansa powder
contained ursolic acid, citric acids, and flavonoids, which have antioxidative effects. Contents of total flavonoids in Korean
and Chinese sansa powder were 217.67±7.64 mg/100 g and 127.67±7.85 mg/100 g, respectively. The mechanical and
sensory characteristics of bread added with different levels (0, 2, 4, and 6%) of Korean and Chinese sansa powder were
evaluated. Lightness of crust and crumb of bread containing Korean sansa powder decreased as the level of Korean sansa powder increased, whereas they increased as the level of Chinese sansa powder increased. Mechanical texture parameters such as hardness and gumminess increased as the level of Korean and Chinese of sansa powder increased. In a sensory evaluation, control, bread containing 2 or 4% Korean sansa powder, and bread containing 2% Chinese sansa powder showed higher overall acceptability than the others. In conclusion, these results indicate that the recommended substitution level for sansa powder in bread is 2 or 4% Korean sansa powder and 2% Chinese sansa powder.
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KEYWORD
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Sansa powder, bread, mechanical characteristics, sensory characteristics
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