Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Storage Quality Characteristics of Milk Bread Added with β-Glucan from Agrobacterium spp. R259 KCTC 10197BP

Agrobacterium spp. R259 KCTC 10197BP로부터 생산된 β-Glucan 함유 우유식빵 저장 중 품질특성

  • 강은영 (충남대학교 식품영양학과) ;
  • 양윤형 (충남대학교 식품영양학과) ;
  • 오상희 (충남대학교 식품영양학과) ;
  • 이정희 (충남대학교 식품영양학과) ;
  • 장규섭 (충남대학교 식품공학과) ;
  • 김미경 ((주)더멋진바이오텍) ;
  • 조한영 ((주)더멋진바이오텍) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2006.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to evaluate the storage quality of milk bread added with $\beta$-glucan (10 20 and 30%), which is a functional food material produced from Agrobacterium spp. R259 KCTC 10197BP. During storage ($20^{\circ}C$, 40% relative humidity) the pH of all breads gradually increased, although there were no significant differences in pH of the $\beta$-glucan added milk bread from those of the control. During storage, the moisture content of all groups decreased, however, moisture contents in the $\beta$-glucan added breads were higher than that in the control. Hunter color values ($L^*,\;a^*\;and\;b^*\;value$) of the milk bread added upto 20% $\beta$-glucan were not significantly different, but the lightness increased during storage. Rapid increase of hardness in the milk bread during storage was observed in control, while the hardness of $\beta$-glucan added bread increased slowly. Also, the degree of retrogradation of bread decreased as $\beta$-glucan addition amount increased. Sensory evaluation showed that the score of over-all acceptability of the bread added with 20% $\beta$-glucan was the highest among treated groups until four days of storage. This study confirmed that the addition of $\beta$-glucan to milk bread maintained the moisture content and delayed hardness during storage.

기능성 식품소재인 $\beta$-glucan을 우유식빵에 첨가하여 제조한 우유식빵을 항온배양기 (온도 $20^{\circ}C$, 습도 40%)에 저장하면서 이화학적, 관능적 특성을 분석하였다. 우유식빵의 수분함량은 저장하면서 감소하는 경향을 나타내었는데 $\beta$-glucan 첨가량이 증가할수록 높은 값을 나타내었다. 기계적 조직감을 TPA로 측정한 결과, 저장 전 우유식빵의 경도는 대조군과 차이가 없었으나 저장기간이 경과됨에 따라 $\beta$-glucan 첨가량이 많을수록 경도증가가 적어 유의적으로 낮은 수치를 나타내었다. 저장전 빵의 색상은 crumb와 crust 모두 명도(L), 적색도(a) 및 황색도(b)가 $\beta$-glucan 30% 첨가군을 제외하고 유의적인 차이가 없었으나, 저장기간이 증가함에 따라 명도가 증가하는 경향을 나타내었다. 노화도는 TPA와 DSC를 통해 알아보았는데, $\beta$-glucan 20 및 30% 첨가군에서 유의적으로 낮았다. 관능검사(9점 척도법) 결과, 저장기간이 증가함에 따라 부피, 향, 담백함, 우유맛, 껍질경도가 감소하고 색상, 이취, 경도 및 씹힘성이 증가하였다. 또한, 저장 4일째 전반적인 기호도는 대조군과 $\beta$-glucan 10% 첨가군이 6.6, 6.4점인데 반해 $\beta$-glucan 20% 첨가군이 7.6점으로 높게 나타났으며 $\beta$-glucan 30% 첨가군은 부피, 빵의 안팍의 색상 및 질감에 있어 품질이 저하되어 전반적인 수용도에서 가장 낮은 점수(1.8점)를 받았다. 이상의 결과로 부터 $\beta$-glucan 20%을 우유식빵에 첨가할 때 저장 중 식빵내 수분을 유지시켜주고, 조직감이 단단해지는 것을 막아주는 효과가 있어 우유식빵의 저장기간을 연장시켜줌을 알 수 있었다.

Keywords

References

  1. Di Luzio NR, Williams DL, Mcnamee RP, Edwards BF, Kita-hama A. 1979. Comparative tumor-inhibitory and anti-bacterial activity of soluble and particulate glucan. Int J Cancer 24: 774-779
  2. Petersen RD, Reinhold W, Tyborczyk J. 1997. Cytokines in cosmetology. Cosmetics Toiletries Magazine 112: 165-169
  3. Michael M, David M, Deborah BR, Matthew L, Kristen L, Wil-lian G, Myra P, William M. 1998. Activation of rat macrophages by betafectin PGG-glucan requires cross-linking of membrane receptors distinct from complement receptor three (CR3). J Leukocyte Biology 64: 337-344 https://doi.org/10.1002/jlb.64.3.337
  4. Jorgensen JB, Robertsen B. 1995. Yeast $\beta$-glucan stimulates respi-ratory burst activity of Atlantic salmon macrophages. Dev Comp Immunol 19: 43-57 https://doi.org/10.1016/0145-305X(94)00045-H
  5. Kang SA, Jang KH, Choi WA, Jung KH, Lee IY. 2002. Effects of dietary $\beta$-glucan on adiposity and serum lipids levels in obese rats induced by high fat diet. J Korean Soc Food Sci Nutr 31: 1052-1057 https://doi.org/10.3746/jkfn.2002.31.6.1052
  6. Bowers GJ, Patchen ML, Macvittie TJ, Hirsch EF, Fink MP. 1989. Glucan enhances survival in an intraabdominal in-fec-tion model. J Surg Res 47: 183-188 https://doi.org/10.1016/0022-4804(89)90086-3
  7. Pelley RP, Srickland FM. 2000. Plants, polysaccharides and the treatment and prevention of neoplasia. Crit Rev Oncog 11: 189-225
  8. Kim SK. 1976. On bread staling with emphasis on the role of starch. Korean J Food Sci Technol 8: 185-190
  9. Cho MK, Lee WJ. 1996. Preparation of high-fiber bread with barley flour. Korean J Food Sci Technol 28: 702-706
  10. Jung HS, Noh KH, Go MK, Song YS. 1999. Effect of leek (Allium tuberosum) on physicochemical and sensory characteristics of breads. J Korean Soc Food Sci Nutr 28: 113-117
  11. Kang WW, Kim GY, Kim JK, Oh SL. 2000. Quality char-acteristics of the bread persimmon leaves powder. J Korean Soc Food Sci Nutr 16: 336-341
  12. Kim EJ, Kim SM. 1998. Bread properties utilizing extracts of pine needle according to preparation method. Korean J Food Sci Technol 30: 542-547
  13. Yook HS, Kim YH, Ahn HJ, Kim DH, Kim JO, Byun MW. 2000. Rheological of wheat flour dough and qualities of bread prepared dietary fiber purified from ascidian (Haalo-cynthia roretzi) tunic. Korean J Food Sci Technol 32: 387- 395
  14. Jung HO, Lim SS, Jung BM. 1997. A study on the sensory and texture of bread with roasted soybean powder. Korean J Soc Food Cookery Sci 13: 266-271
  15. Kim JH, Choi MS, Moon KD. 2000. Quality characteristics of bread prepared the addition of roasted safflower seed powder. Korean J Food Sci Technol 7: 80-83
  16. Im JG, Kim YH. 1999. Effect of green tea addition on the quality of white bread. Korean J Soc Food Cookery Sci 15: 395-400
  17. Seong HM, Kim SR, Choi HD, Kim HM. 2002. Effects of $\beta$-glucan-enriched barley fraction on the lipid and chole-sterol contents of plasma and feces in rat. Korean J Food Sci Technol 34: 678-683
  18. Burkus Z, Temelli F. 2000. Stabilization of emul-sions and foams using barley $\beta$-glucan. Food Res Int 33: 27-33 https://doi.org/10.1016/S0963-9969(00)00020-X
  19. Yang YH, Kang EY, Kim MK, Cho HY, Kim MR. 2006. Physicochemical and sensory characteristics of milk bread substituted with high amount of $\beta$-glucan. Korean J Soc Food Cookery Sci 22: 204-212
  20. AACC. 1983. Approved Method of the AACC. 8th ed. American association of cereal chemist, St. Paul
  21. AOAC. 1990. Official Methods of Analysis. 15th ed. Asso-ciation of official analytical chemists, Virginia. p 918
  22. Kang MY, Choi YH, Choi HC. 1997. Interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage. J Korean Soc Food Sci Nutr 26: 886-891
  23. Meilgaard M, Civille GV, Carr BT. 1991. Sensory evaluation techniques. 2nd ed. CRC press, New York. p 53
  24. SAS. 1988. SAS/STAT User's Guide. Version 6.2th ed. SAS Institute, Inc, Cary, NC, USA
  25. Kim JS. 2004. Effect of chitosan addition on the shelf-life of bread. J Korean Soc Food Sci Nutr 17: 388-392
  26. Moon HK, Han JH, Kim JH, Kim JK, Kang WW, Kim GY. 2004. Quality characteristics of the breads added with freeze dried old pumpkin powders. Korean J Soc Food Cookery Sci 20: 126-132
  27. Jung DS, Lee FZ, Eun JB. 2002. Quality properties of bread made of wheat flour and black rice flour. Korean J Food Sci Technol 34: 232-237
  28. Bae JH, Woo HS, Choi HJ, Choi C. 2001. Qualities of bread added with Korean persimmon (Diospyros kaki L. folium) leaf powder. J Korean Soc Food Sci Nutr 30: 882-887
  29. Chabot JF. 1976. Preparation of food science sample for SEM. Scanning Electron Microscopy 3: 279-283
  30. Sych J, Castaigne F, Lacroix C. 1987. Effects of initial mois-ture and storage relative humidity on textural changes of layer cakes during storage. J Food Sci 53: 1604-1607
  31. Hyun CK, Kim YB, Park GH, Yoon IH. 1988. Differential scanning calorimetry of rice starch. Korean J Food Sci Technol 20: 331-337
  32. Lee KH, Lee YC. 1997. Effect of carboxymethyl chitosan on quality of fermented pan bread. Korean J Food Sci Technol 29: 96-100
  33. Choi OJ, Jung HS, Ko MS, Kim YD, Kang SK, Lee HC. 1999. 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

Cited by

  1. Changes in the Quality Characteristics and Antioxidant Activities of Spirulina Added Bread during Storage vol.18, pp.1, 2011, https://doi.org/10.11002/kjfp.2011.18.1.111
  2. Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk vol.31, pp.6, 2016, https://doi.org/10.7318/KJFC/2016.31.6.605
  3. Storage stability of sourdough bread with lactic acid bacteria culture solution and cinnamon extract vol.26, pp.1, 2019, https://doi.org/10.11002/kjfp.2019.26.1.17