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2020 Vol.32, Issue 3 Preview Page

Research Article

Antioxidant Activities and Quality Characteristics of Bread Containing Codonopsis lanceolata Powder

더덕분말 첨가에 따른 모닝빵의 품질 특성 및 항산화 특성

S. H. Lee1†
이 선호1†
1Professor, Department of Culinary Science, Honam University
1호남대학교 외식조리과학과 교수
*shlee@honam.ac.kr
31 December 2020. pp. 360-370
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Abstract

This study was conducted to investigate the quality characteristics and antioxidant activities of bread containing Codonopsis lanceolate powder (CLP). CLP was added to bread at the levels of 0, 3, 6, and 9% of wheat flour. The moisture content of bread decreased with increasing CLP content. As the amount of CLP increased, the pH decreased, but the acidity increased. Increasing the amount of CLP in bread decreased lightness (L) and redness (a), but increased yellowness (b). Textural analysis of CLP bread showed that hardness, springiness, gumminess, and chewiness increased as CLP levels increased, whereas adhesiveness and cohesiveness decreased as CLP levels increased. Sensory test revealed that 6% CLP bread showed the highest scores for flavor, taste, texture, and overall acceptability. Total phenol contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity increased with increasing amount of CLP.

Keywords
Antioxidant activity
Bread
Codonopsis lanceolate powder
Quality characteristics
Sensory characteristics
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :강원대학교 농업생명과학대학 농업생명과학연구원
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Journal Title(Ko) :농업생명환경연구
  • Volume : 32
  • No :3
  • Pages :360-370
  • Received Date : 2020-09-01
  • Revised Date : 2020-09-30
  • Accepted Date : 2020-10-20
  • DOI :https://doi.org/10.22698/jales.20200030
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