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Quality Characteristics of Dinner Roll Added with Lyophilized Sweet Potato Powder and Its Effect on the Blood Glucose Level

고구마 분말을 첨가하여 제조한 dinner roll의 품질특성과 당뇨 유도 흰쥐의 혈당에 미치는 효과

  • Mo, Eun Kyoung (Research and Development Center, DBIO Incorporation) ;
  • Kim, Seung Mi (Research and Development Center, DBIO Incorporation) ;
  • JeGal, Sung A (Research and Development Center, DBIO Incorporation) ;
  • Choi, Young Sim (Department of Food and Culinary Arts, Suwon Women's College) ;
  • Song, Chil Suk (Department of Hotel, Tourism and Restaurant Management, Graduate School of Business Administration, Hansung University) ;
  • An, Sang Lan (Department of Hotel, Tourism and Restaurant Management, Graduate School of Business Administration, Hansung University) ;
  • Lee, Myung Ho (Department of Hotel Culinary Arts, Shinheung College) ;
  • Sung, Chang Keun (Department of Food Science and Technology, Chungnam National University)
  • 모은경 ((주)대덕바이오 기업부설연구소) ;
  • 김승미 ((주)대덕바이오 기업부설연구소) ;
  • 제갈성아 ((주)대덕바이오 기업부설연구소) ;
  • 최영심 (수원여자대학 식품조리과) ;
  • 송칠석 (한성대학교 호텔관광경영대학원) ;
  • 안상란 (한성대학교 호텔관광경영대학원) ;
  • 이명호 (신흥대학 호텔조리과) ;
  • 성창근 (충남대학교 식품공학과)
  • Received : 2012.08.28
  • Accepted : 2012.12.21
  • Published : 2013.02.28

Abstract

The present study was performed to increase the availability of sweet (Ipomoea batatas) and to develop dinner roll with the reducing ability of blood glucose levels. Different contents of lyophilized sweet potato powder (SPP) were added in dinner roll. Compare to the control group, batter density, a value, hardness, and cohesiveness of the SPP-treated groups were significantly increased while dough expansion rate, baking loss rate, L value, and Hue angle were significantly decreased. Twenty four Sprague-Dawley rats were administered with the SPP-treated diet for 4 weeks after diabetes was induced with the injection of streptozotocin. The blood glucose concentration of the SPP-treated group was significantly lower than that of the control. Although the SPP-treated groups possessed the ability of reducing blood glucose level, the sensory qualities were inferior to the control. Thus, follow-up study was required to improve the sensory characteristics as well as the texture properties.

Keywords

Sweet potato (Ipomoea batatas);dinner roll;blood glucose;sensory qualities;texture property

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