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KMID : 1011620120280040431
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 4 p.431 ~ p.441
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Quality Characteristics and Storage Stability of Bread with Cabbage Powder
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김세희:Kim Se-Hee
이희정:Lee Hee-Jeong/백재은:Paik Jae-Eun/주나미:Joo Na-Mi
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Abstract
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The purpose of this study was to determine the optimal mixing conditions, storage, and irradiation characteristics by two different amounts of cabbage powder and water in bread prepared with cabbage powder. A significant increase or decrease in dough pH (p＜0.01), sweetness (p＜0.05), water content (p＜0.001), L-value (p＜0.01), a-value (p＜0.001), b-value (p＜0.001), hardness (p＜0.05), springiness, and chewiness (p＜0.05) was observed. Sensory measurements showed a significant improvement in appearance, flavor, color, taste (p＜0.05), texture, moisture (p＜0.01), and overall quality (p＜0.05). As a result, the optimum formulation obtained by numerical and graphical methods was 37.04 g cabbage powder and 385.3 g water. The optimized and control breads were irradiated and their DPPH radical scavenging activities and total plate counts were evaluated over 6 days. The result showed the antioxidant and antibiotic action of the bread with cabbage powder.
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KEYWORD
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cabbage powder, bread, response surface methodology (RSM), optimization, irradiation
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