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KMID : 1011620200360010021
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 1 p.21 ~ p.29
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Quality Characteristics of Morning Bread Added with Aronia Powder
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Park Min-Gyu
Joo Shin-Youn
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Abstract
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Purpose: This study examined the effects of aronia powder (0%, 3%, 6%, 9%) on the antioxidant activity and quality characteristics of morning bread.
Methods: The antioxidant activities of morning bread were examined by evaluating the total phenolic content and DPPH radical scavenging activity. The quality characteristics of morning bread were determined by the pH of unfermented dough, dough raising power, height, baking loss rate, specific volume, moisture content, color value, texture analysis and sensory evaluations.
Results: The total phenolic content and DPPH radical scavenging activity of morning bread had a tendency to increase with increasing amounts of added aronia powder (p<0.05). The pH of unfermented dough, dough raising power, height, baking loss rate and specific volume were significantly reduced with increasing amounts of added aronia powder (p<0.05). As the content of aronia powder increased, L-value and b-value of morning bread decreased while a-value increased (p<0.05). In texture analysis, hardness and chewiness values increased with increasing aronia powder, whereas cohesiveness values was decreased (p<0.05). The results for consumer acceptability show that the morning bread with 3% aronia powder had the highest scores for overall preference, taste and texture (p<0.05). For characteristic intensity rating, the sour taste and off-flavor of morning bread significantly increased with increasing the added amount aronia powder (p<0.05).
Conclusion: Aronia morning bread showed similar quality characteristics as compared to that of morning bread without aronia powder, with best consumer acceptability results obtained on adding up to 3% aronia powder. We suggest that aronia powder can be used as a good source for the development of functional bread products.
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KEYWORD
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morning bread, aronia, quality characteristics, DPPH radical scavenging activity
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