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2026 Vol.38, Issue 2 Preview Page
Effects of Allium victorialis (Myeongi Namul) Addition on the Quality Characteristics and Antioxidant Activity of Morning Rolls
Sun-Ho Lee1*
1Professor, Department of Culinary & Bakery Arts, Honam University, Gwangju 62399, Korea
*Corresponding Author
30 June 2026. pp. 183-194
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Abstract

This study investigated the quality characteristics and antioxidant activities of morning rolls fortified with Allium victorialis powder (AVP) at 0, 3, 6, and 9% (w/w, based on wheat flour). Increasing AVP levels slightly reduced moisture content and pH while increasing titratable acidity. AVP addition decreased lightness (L) and redness (a) and increased yellowness (b). Textural analysis showed that hardness and chewiness increased with AVP level, whereas adhesiveness and cohesiveness decreased. Total polyphenol content and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity increased significantly with AVP addition. These results indicate that AVP can be used to develop functional morning rolls with enhanced antioxidant properties, although sensory and physical attributes (color, texture, loaf volume) are altered. A practical compromise between functionality and acceptability is likely achieved at 3－6% AVP. It is suggest that use in bread production could enable the development of functional breads likely to appeal to consumer preferences.

Keywords
Allium victorialis
Antioxidative activity
Morning roll
Texture
Total polyphenol
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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 : 38
  • No :2
  • Pages :183-194
  • Received Date : 2026-04-13
  • Revised Date : 2026-04-28
  • Accepted Date : 2026-05-05
  • DOI :https://doi.org/10.22698/jales.20260013
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