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2022 Vol.34, Issue 1 Preview Page

Research Article

Preparation and Characterization of White Bread with added Cirsium setidens Nakai Powder

곤드레 분말을 첨가한 식빵의 제조 및 특성

Sun-Ho Lee1*
이 선호1*
1Professor, Dept. of Foodservice and Culinary Art, Honam University, Gwangju 62399, Korea
1호남대학교 외식조리학과 교수
*Corresponding Author
31 March 2022. pp. 61-72
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Abstract

This study aimed to investigate the quality, characteristics, and antioxidant activity of bread with added Cirsium setidens Nakai powder (CSP). CSP was added to bread prepared with concentrations of 0, 5, 10, 15, and 20% wheat flour. Results of the study show that the moisture content and pH of the bread decreased with increasing CSP content. Increasing the amount of CSP in the bread crumb decreased lightness (L) and redness (a), while yellowness (b) increased. Additionally, increasing the amount of CSP in the bread crust decreased lightness (L), while the redness (a) and yellowness (b) values increased. Texture analysis showed that the hardness, springiness, and gumminess of the bread increased with the addition of CSP, while the cohesiveness and chewiness decreased. Total phenol content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity increased with an increase in the amount of CSP.

Keywords
Antioxidant activity
Cirsium setidens Nakai powder
Physicochemical property
Quality characteristics
White bread
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :None
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Volume : 34
  • No :1
  • Pages :61-72
  • Received Date : 2022-02-08
  • Revised Date : 2022-03-12
  • Accepted Date : 2022-03-14
  • DOI :https://doi.org/10.22698/jales.20220007
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