Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Houttuynia cordata Thunb. Powder on the Quality Characteristics of Bread

어성초 분말을 첨가한 식빵의 품질 특성

  • Park, La-Young (Department of Food Science and Technology, Catholic University of Daegu)
  • 박나영 (대구가톨릭대학교 식품공학과)
  • Received : 2014.09.12
  • Accepted : 2014.12.29
  • Published : 2015.02.28
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Abstract

This study was carried out to investigate the quality characteristics of bread containing Houttuynia cordata Thunb. powder (HTP; in ratios of 0, 0.3, 0.5 and 1.0% of the total flour). We found that addition of HTP decreased the pH of dough, whereas the pH of bread remained unchanged. HTP caused no significant change in dough volume during fermentation. Baking loss did not show significant difference between HTP containing bread and control. However, we found changes in bread volume with the most pronounced decrease observed in bread containing 0.1% HTP. Lightness and redness of the inner crumb were decreased by the addition of HTP, whereas yellowness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly by the addition of HTP. The overall acceptability of bread containing 0.5% HTP was better than that of control.

기능성 소재로써 어성초의 활용 가능성을 검토하고 제빵시 최적 첨가 비율을 결정하기 위하여, 어성초 분말을 밀가루 대신 0.3, 0.5, 1.0%의 비율로 첨가하여 식빵을 제조하면서 어성초 분말이 제빵 특성 및 품질에 미치는 영향을 검토하였다. 어성초 분말의 조회분 9.98%, 조지방 7.50%, 조단백질 17.79%를 나타내었고 어성초 에탄올 추출물의 총 폴리페놀 함량은 15.44 mg/mL이었으며, DPPH 라디칼의 소거능은 77.61%, 아질산염 소거능은 15.38%를 나타내었다. 어성초 분말을 첨가한 반죽의 pH는 5.08-5.14로 대조구(pH 5.16)에 비해 다소 낮았다. 식빵의 pH는 5.18-5.21로 모든 처리구가 반죽의 pH보다 높았으나, 시료간의 유의적인 차이는 나타나지 않았다. 어성초 분말을 첨가한 반죽의 발효능은 대조구와 동일하였고, 어성초 분말 첨가량이 증가할수록 굽기 손실률은 다소 증가하였으나, 유의적 차이는 나타나지 않았다. 식빵의 무게가 다소 감소하였으나, 1% 범위 내의 첨가에 의한 식빵 무게의 유의적 차이는 없었다. 식빵의 부피는 어성초 분말 첨가량이 증가할수록 유의적으로 감소하였으며(p<0.05), 비용적도 감소하였다. 빵반죽, 빵의 표면과 내부의 색도는 어성초 분말 첨가구가 대조구에 비해 $L^*$값과 $a^*$값은 유의적으로 낮았다. 빵반죽과 빵 내부의 $b^*$값은 어성초 분말 첨가구가 대조구보다 높았다. 어성초 분말 첨가 농도에 의존적으로 식빵의 DPPH 라디칼 소거능은 유의적으로 증가하였고(p<0.05). 총 폴리페놀 함량도 어성초 분말 첨가 식빵이 $806.18-1092.10{\mu}g/mL$으로 대조구의 $731.47{\mu}g/mL$보다 높았다. 맛, 풍미와 씹힘성에 대한 기호도는 대조구에 비해 어성초 분말 첨가 식빵이 낮게 평가되었으나 각 시료별 유의적 차이는 나타내지 않았고. 색은 어성초 분말 첨가 식빵이 대조구보다 높았다. 종합적 기호도는 HTP-0.5가 3.78가 가장 높았으며, HTP-1.0가 3.00으로 가장 낮았다.

Keywords

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