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KMID : 1011620150310050524
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 5 p.524 ~ p.533
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Quality Characteristics and Antioxidant Activities of Morning Bread Containing Portulaca oleracea L.
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이보담:Lee Bo-Dam
이수진:Lee Su-Jin/전미라:Jeon Mi-Ra/윤소원:Yun So-Won/김미리:Kim Mee-Ree
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Abstract
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The purpose of this study was to develop functional bread containing Portulaca oleracea L. (0%, 1%, 3% or 5%). The weight was higher in the bread with Portulaca oleracea L. (POL), compared with the control bread. The height and volume were lower in the bread containing POL. As the concentration of POL increased, the pH decreased and the acidity increased. The sugar concentration (°Brix) and reducing sugar (%) decreased with increasing amounts of POL. On the hunter color system, L (lightness) and a (redness) values for the crumbs of breads with more POL were lower, but the b (yellowness) value was higher. Total phenolic compound contents increased with the addition of POL. Antioxidant activities such as DPPH and hydroxy radical scavenging activity for the breads with POL increased with increasing POL. The sensory test results showed that the over-all preference score for the breads containing POL were higher than those of the control.
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KEYWORD
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Portulaca oleracea L., quality characteristic, antioxidant activity
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