Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Preparation and Sensory Characteristics of Bread Containing Schizandra chinensis Baillon (a Traditional Korean Medicinal Plant)

오미자(Schizandra chinensis Baillon)를 첨가한 식빵의 제조 및 관능적 특성

  • Park, La-Young (Faculty of Food Science and Service, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Faculty of Food Science and Service, Catholic University of Daegu) ;
  • Kim, Seok-Joong (Department of Food and Nutrition, Dongduk Women's University)
  • 박나영 (대구가톨릭대학교 외식식품산업학부) ;
  • 이신호 (대구가톨릭대학교 외식식품산업학부) ;
  • 김석중 (동덕여자대학교 식품영양학과)
  • Received : 2010.04.29
  • Accepted : 2010.09.03
  • Published : 2010.10.30
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Abstract

We investigated the characteristics of breads containing Schizandra chinensis Baillon (SCB) added as whole powder, as a powder prepared from juice, and as a concentrate prepared from a 95% (v/v) ethanolic fruit extract, added to wheat flour at 0.5% (w/w). Addition of any form of SCB lowered the pH and increased the titratable acidity in both doughs and breads compared with control values, and the whole and juice powders were more effective in this respect than was the concentrated ethanolic extract. Dough volume during fermentation was increased by addition of whole powder and concentrated ethanolic extract, but no baking loss was evident upon addition of any form of SCB. Regarding the bread surface, the lightness (L) value was increased by addition of juice powder and concentrated ethanolic extract, but neither the redness(a) and nor the yellowness (b) values showed such increases. Internal color measurements showed increased '-a-' value upon addition of any form of SCB, and increased '-b-' value when concentrated ethanolic extract was used, however, there were no significant changes in L value. Sensory evaluation of taste, flavor, color, and overall acceptability showed that bread prepared using whole powder was more acceptable than were the other forms.

오미자 과육의 건조 분말, 착즙액 건조분말 및 95% 에탄올추출 농축물을 식빵 제조 시 각각 밀가루 대비 0.5% (w/w)로 첨가하여 대조구와 품질 특성을 비교하였다. 반죽과 식빵의 pH는 3가지 형태의 모든 오미자 첨가구에서 감소하였고 적정산도는 증가하였는데 과육 및 착즙액 분말이 에탄올추출 농축물보다 더 효과가 컸다. 반죽의 발효 팽창능은 과육 분말 및 에탄올추출 농축물 첨가에 의해 증가하였으나 굽기손실율은 모든 오미자 첨가구에서 대조구와 유의적인 차이가 없었다. 식빵 표면의 색도분석 시 명도 (L) 값은 착즙액 분말과 에탄올추출 농축물 첨가구에서 증가하였으나 적색도 (a) 및 황색도 (b) 값은 모든 첨가구에서 대조구와 차이가 없었다. 식빵 내부의 경우, a 값은 모든 오미자 첨가구에서, b 값은 에탄올추출 농축물 첨가구에서 증가하였으나 L 값의 변화는 없었다. 맛, 풍미, 색상 및 전반적인 기호도를 고려한 관능검사 결과, 오미자 과육 분말 첨가구는 대조구와 차이가 없었으나 착즙액 분말 및 에탄올추출 농축물 첨가구의 경우는 대부분의 지표에서 점수가 낮았다.

Keywords

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