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KMID : 1011620200360030243
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 3 p.243 ~ p.252
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Physicochemical Properties and Antioxidant Activities of Morning Bread Added with Peucedanum japoincum Thunberg
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Yang Sang-Ho
Kim Su-Jin
Kim Mee-Ree
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Abstract
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Purpose: This study was conducted to investigate the quality characteristics and antioxidant activities of bread with added Peucedanum japoincum Thunberg(PJT).
Methods: PJT powder was added to bread at the level of 0, 1, 3 and 5% of wheat flour. Moisture content, weight, volume, sugar content, reducing sugar content, pH, acidity, color and texture were measured to investigate the bread’s quality characteristics. Antioxidant activities were examined by measuring the total phenol content, DPPH radical scavenging activity and SOD(superoxide dismutase)-like activity.
Results: The moisture content of bread significantly increased with increasing content of PJT powder. There was no difference between control bread and PJT-added breads in the sugar content(°Brix) and reducing sugar content. As the amount of PJT increased, the pH decreased but the acidity increased. The hunter color system, L (Lightness) and a (Redness) values of the PJT-added bread crumb decreased, whereas the b (yellowness) value was increased. Hardness was decreased with PJT addition in texture analysis. Total phenol contents increased with increasing PJT amount. IC50 values for DPPH radical scavenging activity and EC50 values for SOD-like activity decreased with increasing amounts of PJT. The sensory evaluation results demonstrated that the bread with 3% PTJ had higher scores in overall preference than the others.
Conclusion: Based on these results, it was suggested that PJT powder-added bread is expected to be a good quality bread with high antioxidant activity and preference.
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KEYWORD
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Peucedanum japoincum Thunberg, bread, quality characteristic, antioxidant activity
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