Quality Characteristics of the White Bread Prepared by Addition of Jujube Extracts

대추 추출액 첨가량을 달리하여 제조한 식빵의 품질 특성

  • Published : 2005.08.31

Abstract

Quality characteristics of white breads added with different levels of jujube extracts were investigated. Addition of jujube extract significantly decreased L-value, and increased a and b-values. Addition levels up to 70% did not have significant effects on the texture of breads. Significant increases in the hardness, chewiness, and gumminess were observed in 100% jujube-added group. Additive levels over 50% jujube showed good sensory scores compared with control bread in color, flavor, taste, and general palatability. Textural property increased with increasing amount of jujube extract. Results showed substitution of 50-70% jujube extract for water improved bread quality.

Keywords

jujube extract;bread;texture;sensory scores

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