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KMID : 1134820110400060867
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 6 p.867 ~ p.874
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Effect of Sargassum fulvellum Extracts on Shelf-Life and Quality Improvement of Bread
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Kim Min-Ji
Song Eu-Jin
Kim Koth-Bong-Woo-Ri
Lee Chung-Jo
Jung Ji-Yeon
Kwak Ji-Hee
Choi Moon-Kyoung
Kim Dong-Hyun
Sun Woo-Chan
CHoi Jung-Su
Choi Ho-Duk
Ahn Dong-Hyun
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Abstract
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This study was performed the effect of Sargassum fulvellum extracts (SFE) on the shelf-life and quality improvement of bread. Bread was added with 0.5, 1 and 2% SFE and stored for 9 days. Total microbial counts of the bread added with 1 and 2% SFE were reduced by 2 log cycles at 9 days, and there were no significant changes in pH value or moisture content compared to the control. In addition, the protection factor of the bread added SFE measured by Rancimat showed a higher level than that of the control. Yellowness increased as bread was added with SFE while lightness and redness decreased. Springiness showed no considerable differences between the control and the group added with SFE. Hardness, shear force, gumminess and chewiness were higher than those of the control. In the sensory evaluation, right after manufacturing, taste, texture, and total preference of the bread containing 0.5 and 1% SFE were preferred compared to the control. These results suggest that the addition of 0.5% and 1% SFE to bread enhance the quality and shelf-life of bread.
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KEYWORD
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Sargassum fulvellum, shelf-life, quality, bread
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