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KMID : 1129920100070010023
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Journal of Korean Society of Health Sciences
2010 Volume.7 No. 1 p.23 ~ p.34
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Effect of Ishige okamuraiIshige extracts on shelf-life and quality of bread
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CHoi Jung-Su
Kim Mi-Jung
Lee So-Jeong
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Abstract
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This study was intended to investigate shelf-life and quality of breads with 0.5, 1 and 2% of Ishige okamuraiIshige fermented ethanol extracts (IOE). In the color, lightness and redness of the breads decreased with increasing amounts of IOE. But, yellowness increased the more added amounts of IOE. In the texture analyzer measurement, hardness, chewiness, and gumminess of the breads were significantly increased in added IOE. After 6 days of storage, TBARS value was decreased with increasing amounts of IOE. In sensory evaluation, the breads added 1% IOE were preferred than the non-added breads on total reference. These results suggest that the addition of 1% IOE in breads have a good effect on improving the shelf-life and development of quality.
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KEYWORD
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Ishige okamuraiIshige, TBARS value, sensory evaluation, shelf-life, development of quality
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