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KMID : 1011620150310000614
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 5 p.614 ~ p.622
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Quality and Antioxidant Properties of White Breads Enhanced with Broccoli (Brassica oleracea L.) Powder
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이선호:Lee Seon-Ho
저자없음:No authors listed
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Abstract
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This study was conducted to investigate the quality and antioxidant properties of white breads enhanced with broccoli powder (BP) (0%, 2.5%, 5.0%, 7.5% and 10.0%). L-value significantly decreased with increasing levels of BP, but a- and b-values increased (p<0.05). Baking loss rate, bread volume, and specific volume were reduced with the addition of BP, whereas the pH of the dough and bread weight increased. The hardness, gumminess and brittleness of breads with BP were higher than those of control breads (p<0.05). Upon sensory evaluation, the 2.5% and 5.0% BP breads showed no significant differences in color, flavor, taste, texture, or overall acceptability compared with controls (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of bread significantly increased with increasing BP content (p<0.05). Accordingly, bread quality can be improved by the substitution of 5% BP in place of flour.
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KEYWORD
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broccoli, white bread, sensory evaluation, nutrition, antioxidant
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