Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics of the Potato Juice-Added Functional White Bread

감자즙을 첨가한 기능성 식빵의 품질 특성

  • Published : 2004.12.31
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Abstract

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.

감자의 기능성을 이용한 식빵의 부재료로서 새로운 기능성을 활용하기 위하여 감자즙을 물양에 대하여 20, 50% 및 100%로 첨가하여 제조한 감자식빵의 비용적 및 굽기손실율, 일반성분, 색도, 텍스쳐, 관능검사에 의한 기호도에 관한 결과는 다음과 같다. 감자식빵의 무게는 반죽물 양에 대한 감자즙이 50, 100% 첨가구가 증가하였으며, 부피와 비용적은 감자즙 20% 첨가군이 가장 높았다. 굽기손실율은 대조구가 가장 높았으며 감자즙의 첨가량이 증가할수록 낮아졌다. 수분 함량은 대조구보다 감자즙 첨가량이 증가할수록 수분함량이 많아 감자식빵이 더 촉촉해짐을 알 수 있었다. 조단백질 함량은 감자즙 첨가량이 많아질수록 높아지고, 조지방의 함량은 감자즙의 양이 많아질수록 낮았다. 감자즙이 증가할수록 명도 L값이 감소하여 식빵의 색이 다소 어두워졌으며(p<0.001), 적색도 a값은 감자즙이 증가할수록 대조구보다 진한 적색을 띠었다(P<0.001). 빵의 텍스쳐 특성에서 탄력성, 깨짐성 및 응집성은 대조구보다 감자즙 첨가군이 높은 경향을 보였다. 감자즙을 첨가한 식빵 중에 함유된 glycoalkaloid는 물에 대한 감자즙의 50%와 100% 첨가군의 함량이 2.85, 5.79 mg%이었다. 색(p<0.001), 향미, 맛(p<0.05)에서는 감자즙이 물 양에 대해 20%일 때가 기호도가 높았으며, 외관(p<0.01) 질감(p<0.01)은 대조군이 가장 높았다.

Keywords

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