Abstract

In this study, frozen mulberries were dried with the methods of freeze-drying and hot-air drying and powdered to make healthy functional bagels by adding 0% (control), 1%, 3%, 5%, and 7% of mulberry powder. After measuring the general ingredients, physiochemical property, total polyphenol content and DPPH radical scavenging of frozen mulberries, the physiochemical property test and sensory test of manufactured bagels were carried out. The pH of the bagels appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Luminosity (value L) and yellowness index (value b) appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Redness index (value a) appeared to be higher when freeze-dried mulberry powder was added than when hot-air dried mulberry powder was added. Hardness showed a significant difference in the group with the addition of freeze-dried mulberry powder while the group with the addition of hot-air dried mulberry powder showed the opposite result. Elasticity did not have any significant difference in the group with the addition of hot-air dried mulberry powder while it showed a significant difference in the group with the addition of freeze-dried mulberry powder. Cohesiveness did not show any significant difference and gumminess showed the tendency of decrease as the added quantity of freeze-dried mulberry powder and hot-air dried mulberry powder increased. The preference of the group with the addition of 5% freeze-dried mulberry powder and the group with the addition of 3% hot-air dried mulberry powder appeared to be the highest.

본 연구는 냉동오디를 냉동건조와 열풍건조 방법으로 건조 후 분말화하여 건강 기능성 빵인 베이글 레시피에 0%(control), 1%, 3%, 5%, 7%를 첨가하여 만들었다. 우리는 냉동오디의 일반성분, 이화학적 특성, 총 폴리페놀 함량과 DPPH 라디컬 소거능을 측정하였다. 또한 제조된 베이글 pH는 냉동건조오디분말 첨가군 보다 열풍건조오디분말 첨가군이 높게 나타났다. 명도(L값)와 황색도(b값)는 냉동건조오디분말 첨가군 보다 열풍건조오디분말 첨가군의 값이 높은 것으로 나타났다. 적색도(a값)는 냉동건조오디분말을 첨가했을 때가 열풍건조오디분말을 첨가했을 때보다 적색도가 높은 것으로 나타났다. 경도(Hardness)는 냉동오디분말의 첨가량이 증가함에 따라 유의적인 차이를 보였으나 열풍건조오디분말을 첨가한 베이글은 반대의 결과를 나타내었다. 탄력성(Elasticity)은 열풍건조오디분말을 첨가한 베이글은 유의적인 차이가 없었으나 냉동건조오디분말의 첨가량이 증가함에 따라 유의적인 차이를 보였다. 응집성(Cohesivness)은 유의적인 차이가 나타나지 않았고 검성(Gumminess)은 냉동건조오디분말과 열풍건조오디분말의 첨가량이 증가할수록 감소하는 경향을 보였다. 냉동건조오디분말 5%를 첨가군과 열풍건조오디분말 3% 첨가군의 기호도가 가장 높게 나왔다.

Keywords

• mulberry;
• bagel;
• quality characteristics;
• sensory evaluation;
• functional substance