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KMID : 1134820110400020253
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 2 p.253 ~ p.258
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Preparation and Characterization of White Bread with Sweet Persimmon
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Oh Won-Kyeong
Kim Ju-Hee
Lee Seung-Cheol
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Abstract
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To increase utilization of Korean sweet persimmon, white breads containing sweet persimmon were prepared and those characterizations were evaluated. WB (white bread without persimmon), FPB (white bread containing 30% (w/w) persimmon flesh), and WPB (white bread containing 30% (w/w) whole persimmon) were prepared by straight dough method. Specific volumes of WB, FPB, and WPB were 3.51, 2.99 and 3.21 ㎤/g, respectively. Loss of bread of WB, FPB, and WPB were 9.81, 7.78, and 8.86%. With addition of sweet persimmon in bread, the lightness ( L) was decreased, and the redness (a) and the yellowness (b) were increased. DPPH radical scavenging activity, one of antioxidant activity, of WB, FPB, WPB at concentration of 10 ㎎/㎖ was 12.39±0.135, 14.57±0.01, and 19.57±0.44%, respectively. Total phenolic contents of WB, FPB and WPB were 177.05±5.52, 185.26±0.79, and 216.24±5.47 ㎎ GAE/g. Hardness of WB were 175.33 Dyne/㎤, and the value was decreased in FPB and WPB. In sensory test, FPB acquired relatively high points in texture, flavor, taste, and overall acceptance.
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KEYWORD
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white bread, sweet persimmon, physicochemical property
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