Quality Characteristics of the Potato Juice-Added Functional White Bread

감자즙을 첨가한 기능성 식빵의 품질 특성

  • Published : 2004.12.31


Quality characteristics of functional bread added with different concentrations of potato juice and processed by basic formulation were investigated. Specific volume and baking loss of bread added with 20% potato juice (potato juice : water = 20 : 80) were the highest. Moisture and crude protein contents increased with increasing content of potato juice, while crude lipid content decreased. Lightness (L value) and yellowness (b value) of bread decreased with increasing content of potato juice, while redness (a value) increased. Texture measurement showed springiness, cohesiveness, and brittleness increased with increase of potato juice content. Highest sensory scores for color (p < 0.001), flavor, and taste (p < 0.05) were obtained from bread added with 20% potato juice, while appearance (p < 0.01) and texture (p < 0.01) of control bread were highest. Glycoalkaloid contentsof bread added with 50 and 100% potato juice were 2.85 and 5.79 mg%, respectively.


functional bread;baking;potato glycoalkaloid


  1. Jung DS, Lee FZ, Eun JB. Quality properties of bread made of wheat flour and black rice flour. Korean J. Food Sci. Technol. 34: 232-237 (2002)
  2. Cham BE. Solasodine glycosides as anti-cancer agents-preclinical and clinical studies. Asia Pac. J. Pharmacol. 9: 113-118 (1994)
  3. Jeong IC, Kwak HJ, Che DH, Bae JH, Shin EH, Heo GT. Practice in Bread and Cake. Hyoil Press, Seoul (2004)
  4. Kum JS. Effects of amylose content on quality of rice bread. Korean J. Food Sci. Technol. 30: 590-595 (1998)
  5. Pyler EJ. Physical and Chemical Test Method. Soland Pub. Co., Manhattan, KS, USA. pp. 891-895 (1979)
  6. Kim YS, Ha TY, Lee SH, Lee HY. Properties of dietary fiber extract from rice bran and application in bread-making. Korean J. Food Sci. Technol. 29: 502-508 (1997)
  7. Friedman M, McDonald GM. Potato glycoalkaloid-chemistry analysis, safety, and plant physiology. Crit. Rev. Plant Sci. 16: 55-132 (1997) https://doi.org/10.1080/713608144
  8. AOAC. Official Methods of Analysis of AOAC Intl. 15th ed. Method 920.87. Association of Official Analytical Communities, Arlington, VA, USA (1990)
  9. Kim ML, Park GS, An SH, Choi KH, Park CS. Quality changes of breads with spices powder during storage. Korean J. Soc. Food Cookery Sci. 17: 195-203 (2001)
  10. Davis GW, Smith GC, Carpenter ZI, Cross, HR. Relationships of quality indicators to palatability attributes of pork loins. J. Anim. Sci. 41: 1305 (1975) https://doi.org/10.2527/jas1975.4151305x
  11. Choi OJ, Jun HS, Ko MS, Kim YD, Kang SK, Lee HC. Variation of retrogradation and preference of bread with added flour of angelica keiskei koidz during the storage. J. Korean Soc. Food Sci. Nutr. 28: 126-131 (1999)
  12. McCay CM, McCay JB. Smith O. The Nutritive Value of Potatoes- Potato Processing. pp. 287-331. Talburt WF, Smith O (eds). AVI, Westport, Connecticut, USA (1987)
  13. AOAC. Official Methods of Analysis of AOAC Intl. 15th ed. Method 925.10. Association of Official Analytical Communities, Arlington, VA, USA (1990)
  14. Hwang YK, Hyun YH, Lee YS. Study on the characteristics of bread with green tea powder. J. Korean Soc. Food Sci. Nutr. 14: 311-316 (2001)
  15. Kim ML, Park GS, Park CS, An SH. Effect of spice powder on the characteristics of quality of bread. Korean J. Soc. Food Sci. 16: 245-254 (2000)
  16. Park GS, Lee SJ. Effects of job's tears powder and green tea powder on the characteristics of quality of bread. J. Korean Soc. Food Sci. Nutr. 28: 1244-1250 (1999)
  17. Kim JS. Sensory characteristics of green tea bread. J. Korean Soc. Food Sci. Nutr. 11: 657-661 (1998)
  18. Hawkes JG. The evolution of cultivated potatoes and their tuberbearing wild relatives. Kultrup-flanze 36: 189-208 (1988)
  19. Bae JH, Woo HS, Choi HJ, Choi C. Quality characteristics of the white bread added with onion powder. Korean J. Food Sci. Technol. 35: 1124-1128 (2003)
  20. Roels SP, Cleemput G, Vandewalle X. Bread volume potential of variable quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels. Cereal Chem. 70: 318-323 (1993)
  21. AACC. Approved Methods of the AACC. 8th ed. Method 30-10. American Association of Cereal Chemists, St. Paul, MN, USA (1983)
  22. Choi OJ, Kim YD, Kang SK, Jung HS, Ko MS, Lee HC. Preparation on the quality characteristics of bread added with angelica keiskei koidz flour. J. Korean Soc. Food Sci. Nutr. 28: 118-125 (1999)
  23. Kozukue N, Misoo S, Yamada, T, Kamijima O, Friedman M. Inheritance of morphological characters and glycoalkaloids in potatoes of somatic hybrids between dihaploid Solanum acaule and tetraploid Solanum tuberosum. J. Agric. Food Chem. 47: 4478-4483 (1999) https://doi.org/10.1021/jf990252n
  24. Friedman M. The nutritional value of proteins from different food source. A review. J. Agric. Food Chem. 44: 6-29 (1996) https://doi.org/10.1021/jf9400167
  25. Kim YS. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J. Food Sci. Technol. 30: 1373-1380 (1998)
  26. Kim EJ, Kim SM. Bread properties utilizing extracts of pine needle according to preparation method. Korean J. Food Sci. Technol. 30: 542-547 (1998)
  27. Cham BE, Gilliver M, Wilson L. Antitumor effects of glycoalkaloids isolated from Solanum sodomaeum. Planta Med. 53: 34-36 (1987) https://doi.org/10.1055/s-2006-962612
  28. Lee KR, Kozukue N, Han JS, Park JH, Chang EY, Baek EJ, Chang JS, Friedman M. Glycoalkaloids and metabolites inhibit the growth of human colon (HT29) and liver (HepG2) cancer cells. J. Agric. Food Chem. 52: 2832-2839 (2004) https://doi.org/10.1021/jf030526d
  29. Cho MK, Lee WJ. Preparation of high-fiber bread with soybeancurd residue and Makkolli(rice wine) residue. J. Korean Soc. Food Sci. Nutr. 25: 632-636 (1996)
  30. Friedman M, McDonald GM. Steroidal glycoalkaloids. pp. 311- 343, In: Naturally Occurring Glycosides: Chemistry, Distribution, and Biological Properties. Ikan R (ed). Wiley, New York, USA (1999)
  31. Esteves-Souza A, Sarmento da Silva, TM, Alves CCF, de Carvalho, MG, Braz-Filho R, Echevarria A. Cytotoxic activities against Ehrlich carcinoma and human K562 leukemia of alkaloids and flavonoid from two Solanum species. J. Braz. Chem. Soc. 13: 838-842 (2002) https://doi.org/10.1590/S0103-50532002000600017