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KMID : 0665420130280010107
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Korean Journal of Food Culture
2013 Volume.28 No. 1 p.107 ~ p.113
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Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute
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Lee Gyu-Hee
Kim Won-Mo
Kim Mi-Kyung
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Abstract
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Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a
sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon
concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon
concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon
concentrates for sugar in pan bread improved the bread quality.
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KEYWORD
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Yacon concentrates, bread, substitution of sugar, quality characteristics, fructo-oligosaccharides
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