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KMID : 1134820190480060661
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 6 p.661 ~ p.667
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Effects of Yam (Dioscorea japonica) Powder Addition on Characteristics of the Hearth Bread
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Oh Suk-Tae
Kim Won-Mo
Kim Kee-Hyuk
Lee Gyu-Hee
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Abstract
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Various amounts of yam (Dioscorea japonica) powder (DJP) were added to make hearth bread. The breads made with various amounts of DJP were analyzed for their physical and sensory characteristics. The regression between hearth bread made with various amounts of DJP and sensory characteristics were analyzed using partial least squares (PLS) and principal component analysis (PCA). As a result, the volume expansion of dough made with various amounts of DJP showed a higher value at 5% and 10% DJP than 0% DJP (dough made with instead of 0% wheat flour), but that containing 15% and 20% DJP showed a lower value. The thickness of hearth bread decreased with increasing amount of DJP addition. The color of hearth bread became increasingly dark with increasing DJP addition. Regarding the physical properties, the strength and hardness decreased with decreasing DJP addition. In PLS regression analysis, the probability of PLS model fitting was significant at P<0.05. The consumers liked the 10% and 15% DJP bread, which had a strong brown appearance, nutty flavor, and nutty taste. In conclusion, when hearth bread is made with DJP, the addition of 10% DJP is most suitable for making hearth bread with good consumer preference and physical properties.
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KEYWORD
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Dioscorea japonica, partial least square, principal component analysis, hearth bread
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