열처리 조건에 따른 배즙을 첨가한 식빵의 품질 특성 (Quality Characteristics of Breads Added with Pear Juice Prepared by Different Heat Treatments)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 29권 / 5호 / 392 ~ 401페이지
· 저자명 : 이송미, 박영희

초록

This study investigated the quality characteristics of breads prepared with different kinds of pear juices according to heat treatment conditions. The pear juices were prepared by high temperature treatment (100℃ for 2 hr) and low temperature treatment (75℃ for 4 hr). The breads were prepared by adding 0% pear juice, 50% and 75% high temperature treated pear juice, and 50% and 75% low temperature treated pear juice (in ratio of total liquid). The weight, volume, specific volume, moisture content, color, texture, sensory evaluation, and antioxidant activity of the breads were subsequently determined. The volume and specific volume of the breads increased with increasing amount of pear juice. However, the moisture content did not differ significantly with respect to the amount of pear juice added. Increase in the degree of redness (a) and decrease in the degree of lightness (L) were observed with increasing amount of pear juice. Hardness of bread decreased with the addition of pear juice, especially with high temperature treated pear juice. Gumminess of breads was significantly different with increasing amount of pear juice and with respect to the pear juice temperature. Sensory evaluation revealed significant difference (p<0.001) for surface color, internal color, air cell uniformity, roasted taste and hardness of breads. The volume, roasted flavor, and springiness of breads were not significantly different according to samples. The highest preference was determined to be for bread prepared with 75% low temperature treated pear juice. Furthermore, the DPPH free radical activity of breads increased with increasing amount of pear juice. Especially, the antioxidant activity of breads with low temperature treated pear juice was higher than breads prepared with high temperature treated pear juice.

영어초록

This study investigated the quality characteristics of breads prepared with different kinds of pear juices according to heat treatment conditions. The pear juices were prepared by high temperature treatment (100℃ for 2 hr) and low temperature treatment (75℃ for 4 hr). The breads were prepared by adding 0% pear juice, 50% and 75% high temperature treated pear juice, and 50% and 75% low temperature treated pear juice (in ratio of total liquid). The weight, volume, specific volume, moisture content, color, texture, sensory evaluation, and antioxidant activity of the breads were subsequently determined. The volume and specific volume of the breads increased with increasing amount of pear juice. However, the moisture content did not differ significantly with respect to the amount of pear juice added. Increase in the degree of redness (a) and decrease in the degree of lightness (L) were observed with increasing amount of pear juice. Hardness of bread decreased with the addition of pear juice, especially with high temperature treated pear juice. Gumminess of breads was significantly different with increasing amount of pear juice and with respect to the pear juice temperature. Sensory evaluation revealed significant difference (p<0.001) for surface color, internal color, air cell uniformity, roasted taste and hardness of breads. The volume, roasted flavor, and springiness of breads were not significantly different according to samples. The highest preference was determined to be for bread prepared with 75% low temperature treated pear juice. Furthermore, the DPPH free radical activity of breads increased with increasing amount of pear juice. Especially, the antioxidant activity of breads with low temperature treated pear juice was higher than breads prepared with high temperature treated pear juice.

참고자료

· 없음