맥문동 첨가 통밀식빵의 품질특성 및 기호도에 관한 연구 (A Study on the Quality Characteristics and Preferences for Whole Wheat Pan Bread with Liriopis Tuber)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 37권 / 5호 / 408 ~ 415페이지
· 저자명 : 박지혜, 권미라, 류호경

초록

Purpose: This study examined the quality characteristics and sensory evaluation of pan bread with whole wheat flour substituted by Liriopis tuber powder at different replacement ratios. Methods: Whole wheat pan bread was prepared by substituting 5, 10, and 15% of whole wheat flour with Liriopis tuber powder. The quality characteristics of the bread were analyzed by appearance, weight, volume, height, pH, color, moisture content, and firmness. Additionally, the changes in the moisture content and firmness of bread during storage at 4℃ were determined. A sensory evaluation was also conducted for bread preference, flavor intensity, and purchase intention before and after providing nutritional information about the Liriopis tuber. Results: As the replacement ratio of Liriopis tuber powder in the bread increased, the color of the crust and crumbs of the whole wheat pan bread became darker, and the bread height and volume decreased. The color of the bread showed a decrease in the *L value (brightness) but an increase in *a value (redness) and *b value (yellowness). Also, the firmness of the whole wheat pan bread decreased as the replacement ratio of the Liriopis tuber powder increased.
Whole wheat pan bread stored at 4℃ showed a much smaller increase in firmness with 10 and 15% replacement ratios than with 0 and 5% replacement ratios. The sensory evaluation showed the highest bread preference and flavor intensity scores with a 10% replacement of whole wheat flour with Liriopis tuber powder. However, the scores in preference, flavor strength, and purchase intention for the bread with 15% replacement by Liriopis tuber powder were enhanced by providing the nutritional and functional benefits of this powder.
Conclusion: The overall quality characteristics demonstrated that 15% replacement of whole wheat flour by Liriopis tuber powder was appropriate based on excellent bread volume and storability. It would thus be possible to manufacture whole wheat pan bread by replacing 15% of the whole wheat flour with Liriopis tuber powder, which scored high on preference parameters for sensory acceptance and health benefits.

영어초록

Purpose: This study examined the quality characteristics and sensory evaluation of pan bread with whole wheat flour substituted by Liriopis tuber powder at different replacement ratios. Methods: Whole wheat pan bread was prepared by substituting 5, 10, and 15% of whole wheat flour with Liriopis tuber powder. The quality characteristics of the bread were analyzed by appearance, weight, volume, height, pH, color, moisture content, and firmness. Additionally, the changes in the moisture content and firmness of bread during storage at 4℃ were determined. A sensory evaluation was also conducted for bread preference, flavor intensity, and purchase intention before and after providing nutritional information about the Liriopis tuber. Results: As the replacement ratio of Liriopis tuber powder in the bread increased, the color of the crust and crumbs of the whole wheat pan bread became darker, and the bread height and volume decreased. The color of the bread showed a decrease in the *L value (brightness) but an increase in *a value (redness) and *b value (yellowness). Also, the firmness of the whole wheat pan bread decreased as the replacement ratio of the Liriopis tuber powder increased.
Whole wheat pan bread stored at 4℃ showed a much smaller increase in firmness with 10 and 15% replacement ratios than with 0 and 5% replacement ratios. The sensory evaluation showed the highest bread preference and flavor intensity scores with a 10% replacement of whole wheat flour with Liriopis tuber powder. However, the scores in preference, flavor strength, and purchase intention for the bread with 15% replacement by Liriopis tuber powder were enhanced by providing the nutritional and functional benefits of this powder.
Conclusion: The overall quality characteristics demonstrated that 15% replacement of whole wheat flour by Liriopis tuber powder was appropriate based on excellent bread volume and storability. It would thus be possible to manufacture whole wheat pan bread by replacing 15% of the whole wheat flour with Liriopis tuber powder, which scored high on preference parameters for sensory acceptance and health benefits.

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