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Changes in the Quality Characteristics and Antioxidant Activities of Spirulina Added Bread during Storage
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 1,  2011, pp.111-118
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.1.111
 Title & Authors
Changes in the Quality Characteristics and Antioxidant Activities of Spirulina Added Bread during Storage
Lee, Ji-Yeon; Kang, Sun-Hee; Kim, Mee-Ree;
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 Abstract
The purpose of this study was to develop functional breads added with spirulina, improvement of Quality Characteristics and for long-term storage of spirulina bread. Three different levels of spirulina (0.4, 0.8, 1.2 %) were added to the total amount of ingredient. The weight of spirulina containing bread decreased with spirulina level. During storage, moisture content was higher in spirulina containing breads compared with control bread. During storage, contents of phycocyanin increased with increasing spirulina powder. There was Hunter color value(, and value) lightness of the crumb of bread with increasing spirulina powder was decreased during storage. Textural properties by TPA showed that hardness was increased during storage, but the hardness of spirulina bread decreased as spirulina addition amount increased. Also, springiness was decreased during storage. The antioxidant activities was decreased with increasing spirulina powder content. Sensory results showed that the scores of over-all preference buy in the bread with spirulina 0.8 % higher than the control and the other groups.
 Keywords
spirulina;bread;quality characteristics;antioxidant activities;
 Language
Korean
 Cited by
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