|
KMID : 1011620110270050589
|
|
Korean Journal of Food and Cookey Science
2011 Volume.27 No. 5 p.589 ~ p.597
|
|
|
Quality Characteristics of Bread with Persimmon Peel Powder
|
|
신동선:Shin Dong-Sun
박혜영:Park Hye-Young/김명희:Kim Myung-Hee/한귀정:Han Gwi-Jung
|
|
|
Abstract
|
|
|
|
This study was performed to evaluate the physiological and sensory properties of breads with different ratios of persimmon peel. Moisture activation of the bread loaf decreased as storage period increased with a smaller range of decrease in the persimmon peel added group. The amount of weight increased, and volume fell to some degree. Adding persimmon peel increased the RVA temperature, whereas maximum decreased. The color change during storage was due to the addition of control and 4% in group a values except there was no significant difference. As the result of measurements using a texture analyzer, hardness, springiness, cohesiveness, gumminess, and chewiness properties decreased. The sensory test results revealed that the 4% and 6% added persimmon peel bread was the best.
|
|
|
KEYWORD
|
|
|
persimmon, persimmon peel, bread, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|