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KMID : 1011620060220020140
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 2 p.140 ~ p.146
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Sensory Characteristics of Bread Prepared with the Addition of Natural Pigment Powders
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Park In-Duck
Jeon Eun-Raye
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Abstract
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The sensory characteristics of bread prepared with the addition of Angelica plaru(Bakluncho) and Jujube(Daechu) powders were investigated The moisture, crude protein, ash, reducing sugar and vitamin C content of Angelica plant(Bakluncho) powders were 7.78%, 6.07%, 7.37%, 6.13% and 50.10 mg% respectively, and those of Jujube(Daechu) powders were 11.19%, 4.43%, 2.36%, 14.23% and 49.20 mg% respectively. Lightness value decreased but redness and yellowness values increased with increasing natural pigment powders content. The mechanical hardness of the bread decreased with the addition of 3% Angelica pkmt(Bakluncho) powders, butincreased with the addition of 1% and 5% Angelica plwit(Bakluncho) powders. The mechanical hardness of bread decreased with the addition of 1% and 3% Jujube(Daechu) powders, but increased with the addition of 5% Jujube(Daechu) powders. In sensory characteristics, the crust color, crumb color, moistness and springiness decrease(쇠 but aroma and hardness increased with the increasing natural pigment powders content. The savory taste and overall quality of breads with 1% Angelica plant(Bakluncho) powders and 3% Jujube(Daecltu) powders were higher than those of the control without any addition. A negative correlation was observed between Hunter's color value arid overall quality of the bread prepared with addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders.
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KEYWORD
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bread, Angelica plant(Bakluncho) powders, Jujube(Daechu) powders, Natural pigment powders, sensory characteristics
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