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KMID : 1011620190350050480
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 5 p.480 ~ p.487
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Quality Characteristics of Yeast Bread Added Watermelon (Citrullus vulgaris L.) White Rind as Waste Resource
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Min Sung-Hee
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Abstract
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Purpose: This study evaluated the quality characteristics of yeast bread supplemented with powdered white rind from watermelon (Citrullus vulgaris L.)
Methods: The powdered white rind from watermelon (3, 6, and 9%) was added during bread preparation.
Results: The total dietary fiber content in the powdered watermelon rind was 19.9%. The dough pH increased with increasing powdered white watermelon rind(p<0.001). On the other hand, dough volume during fermentation decreased significantly among the samples (p<0.001). The baking loss rate and specific volume decreased (p<0.05) with increasing amount of powdered rind from watermelon. In addition, as the powdered watermelon rind content increased, the Hunter’s color ‘L’ value of the crust decreased (p<0.001) and the ‘a’ value increased(p<0.01). For the crumb, the ‘L’ value decreased (p<0.001) and the ‘a’ and ’b’ values increased(p<0.01, p<0.001 each). Textural property analysis indicated that the hardness increased with increasing amount of watermelon rind powder. Up to the 3% level, there were no sensory attribute differences among the samples.
Conclusion: In conclusion, 3% powdered white rind from watermelon may be useful as a substitute for wheat flour and fiber enhancer in the production of yeast bread.
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KEYWORD
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watermelon rind powder, yeast bread, quality, waste resource
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