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KMID : 1011620200360030213
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 3 p.213 ~ p.221
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Physicochemical Properties and Antioxidant Activities of Morning Bread Added with Liriope platyphylla
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Lee Myo-Eun
Kim Da-Hee
Kim Mee-Ree
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Abstract
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Purpose: This study examined the quality characteristics and antioxidant activities of morning bread containing Liriope platyphylla concentrate.
Methods: Liriope platyphylla concentrate was added to morning bread at different concentrations: 0% (Control), 50% (LPM50), 75% (LPM75), 100% (LPM100) instead of a sugar solution. The weight, volume, height, sugar content, pH, acidity, color, and intensity were measured to examine the quality characteristics of morning bread. In additon, the antioxidant activities, total phenolic content, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities were examined.
Results: The baking properties of morning bread, such as weight (g), were similar in all samples. The volume (mL) increased and height (cm) decreased with the addition of Liriope platyphylla concentrate. On the other hand, there were no significant differences. All samples had similar sugar contents (°Brix). The pH decreased with increasing amount of Liriope platyphylla concentrate and the acidity (%) increased. On the Hunter color system, the L (lightness) values decreased with the addition of Liriope platyphylla concentrate, but a (redness) and b (yellowness) values increased. The total phenolic content, an antioxidant, was the highest at LPM100. The antioxidant activities, including the DPPH and hydroxyl radical scavenging activities, increased when more Liriope platyphylla concentrate was added. In the sensory test, the overall acceptability was the highest at LPM75.
Conclusion: Overall, the addition of Liriope platyphylla concentrate to morning bread will increase the applications of Liriope platyphylla concentrate.
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KEYWORD
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Liriope platyphylla, morning bread, physicochemical property, antioxidant activity
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