Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

A Study on the Antioxidant Activity and Quality Characteristics of Pan Bread with Waxy Black Rice Flour and Green Tea Powder

흑미와 녹차 혼합분을 첨가한 식빵의 항산화성 및 품질 특성

  • Kim, Woen-Mo (Dept. of Culinary Art, Woosong Information College) ;
  • Lee, Yoon-Shin (Dept. of Food Science, Suwon Women's College)
  • 김원모 (우송정보대학 외식조리과) ;
  • 이윤신 (수원여자대학 식품과학부)
  • Published : 2008.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

The antioxidant activity and quality characteristics of bread made from waxy black rice flour(WBRF) and green tea powder were investigated. The bread was manufactured with 1% of green tea powder and 10, 20, 30 or 40% of WBRF(w/w). The group of 40% of WBRF and green tea powder significantly showed the highest bread weight and volume. Lightness(L value) and yellowness(b value) decreased, but redness(a value) increased with increasing WBRF contents in mixture. Hardness, gumminess and chewiness were the lowest in the control group, but springiness was the lowest in the group of 40% of WBRF and 1% of green tea powder. The sensory scores of appearance, external and crumb color, grainy in the group of 40% of WBRF and 1% of green tea powder were the significantly lowest. Overall acceptabilities of the groups of 10% and 30% of WBRF with 1% of green tea powder were not significantly different from the control group. The group of 40% of WBRF and 1% of green tea powder showed the highest DPPH radical scavenging effect and TEAC content. Thus, if the mixture of green tea powder and WBRF would be used, it might be proper to use 1% of green tea powder and 10% of WBRF mixture considering the quality and antioxidant activity of bread.

Keywords