The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Quality Characteristics and Antioxidant Activities of White Bread Added with Mistletoe (Viscum album var.) Powder

겨우살이 분말 첨가 식빵의 품질특성 및 항산화 활성

  • 김수현 (구운식품 기업부설 연구소) ;
  • 유수정 (구운식품 기업부설 연구소) ;
  • 유동진 (구운식품 기업부설 연구소) ;
  • 김창은 (구운식품 기업부설 연구소)
  • Received : 2016.11.09
  • Accepted : 2017.02.23
  • Published : 2017.02.28
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Abstract

This study was carried out to investigate the quality characteristics and antioxidant activities of bread containing mistletoe (Viscum album var.) powder (at ratios of 0, 3, 5, 7, and 10% of total flour quantity). As mistletoe powder (MP) content increased, the pH levels of dough and bread and lightness decreased, whereas total titratable acidity increased. The fermentation power of the dough expansion by fermentation decreased with an increase in MP content added. Although bread weight decreased, there were no significant differences in baking loss as MP content increased. Volume and specific volume significantly decreased as MP content increased. Moisture content was highest at a substitution level of 10% and increased with increasing MP content. Lightness of crumbs significantly decreased with increasing MP content, whereas redness and yellowness showed the reverse effect. As MP content increased, changes in hardness, gumminess, and brittleness were all significant. In the sensory evaluation, color, flavor, softness, and overall acceptability were highest at MP 3% and were lowest at MP 10%. Total polyphenol contents and DPPH radical scavenging activity of bread significantly increased with increasing MP content. In conclusion, addition of MP 3% showed the best performance in terms of the nutritional and functional aspects of the bread.

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References

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