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KMID : 1134820160450010091
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 1 p.91 ~ p.99
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Quality of White Bread Containing Aster yomena Powder
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Kim Yong-Joo
Jeung Ji-Suk
Kim Eun-Ha
Son Byeong-Gil
Go Geun-Bae
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Abstract
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Aster yomena is a perennial plant that belongs to the Asteraceae family. Seasoned wild vegetables are commonly used as functional ingredients because of their bioactive effects against oxidation, cancer, and inflammation. A recent report showed that ethanol extracts from Aster yomena effectively inhibited gene expression related to lipid accumulation within interstitial cells to prevent obesity, further raising awareness of its usefulness as a highly functional ingredient. Several studies have investigated Aster yomena, but none have investigated the effects of processing on its use. Therefore, this study investigated the quality characteristics and antioxidative activity of breads in which refined salt was replaced with Aster yomena powder at 0, 0.5, 1.0, 1.5, or 2.0%. Bread containing any amount of Aster yomena powder did not differ significantly from the control in terms of appearance, aroma, taste, texture, and overall preference. In addition, higher levels of added Aster yomena powder were associated with greater 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity indicating the potential for production of highly functional bread and noodle products using this material.
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KEYWORD
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Aster yomena, wild vegetables, bread, functional, antioxidative activity
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