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

Physical and Sensory Characteristics of Bread Prepared by Substituting Sugar with Yacon Concentrate

설탕을 야콘 농축액으로 대체하여 제조한 빵의 물리적 및 관능적 특성

  • Kim, Won-Mo (Dept. of Baking & Pastry, Woo-Song College) ;
  • Kim, Mi-Kyung (Dept. of Food Science & Biotechnology, Woo-Song University) ;
  • Byun, Myung-Woo (Dept. of Food Science & Biotechnology, Woo-Song University) ;
  • Lee, Gyu-Hee (Dept. of Food Science & Biotechnology, Woo-Song University)
  • 김원모 (우송정보대학 제과제빵학과) ;
  • 김미경 (우송대학교 식품생물과학과) ;
  • 변명우 (우송대학교 식품생물과학과) ;
  • 이규희 (우송대학교 식품생물과학과)
  • Received : 2012.04.23
  • Accepted : 2012.07.02
  • Published : 2012.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Yacon (Smallanthus sonchifolius) contains high amounts of fructooligosaccharides and has been known to promote health of the intestinal tract and to have anti-oxidative and anti-cancer activities. Yacon concentrates were added to make five different pan breads, each with the addition 0% (YE 0), 25% (YE 25), 50% (YE 50), 75% (YE 75), and 100% (YE 100) of yacon concentrates instead of sugar. The higher the yacon concentration in the dough, the more time was needed for the dough to rise. Higher yacon concentration also affected the color of the bread by lowering the L-value and raising the a and b values. The hardness and chewiness of the bread significantly decreased with increasing yacon concentration, while cohesiveness increased. In the bread sensory evaluation, the intensity of crust color, crumb color, yacon flavor, sweetness, yacon taste, moistness, and residual mouth feel were increased with increasing yacon concentrates, while the uniformity of crumb pores slightly decreased. The consumer acceptance of taste, flavor, texture, and overall acceptance were increased with increasing yacon concentrations. As a conclusion, the substitution of yacon concentrates for sugar improved bread quality and increased consumer acceptance.

야콘 농축액을 첨가한 반죽 특성을 조사하기 위해 반죽의 pH 및 발효 팽창력을 측정하였을 때 야콘 농축액의 첨가가반죽의 pH에는 영향을 크게 미치지 않았으며, 발효과정 중야콘 농축액에 다량 함유된 fructo-oligosaccharides가 효모의 후기 발효에 이용되어 지속적으로 gas를 공급하여 최적발효시간이 지나도 반죽의 부피가 유지되는 현상을 나타내었다. 빵을 제조하여 식빵의 부피, 무게 및 비용적을 측정한 결과 설탕의 75% 이상을 야콘 농축액으로 대체하였을 때에는 호화와 착색에서는 약간 불리할 수 있음을 알 수 있었다.빵의 물성측정 결과에서는 야콘 농축액의 함량이 늘어날수록 녹갈색은 짙어지는 경향을 나타내었으며, 유연하며 입안에서 부서지지 않고 덩어리 형태를 유지하는 물성을 나타내 좋은 제빵 특성을 나타내었다. 관능적 특성의 평가에서는 야콘 농축액의 첨가량이 높을수록 강한 야콘 향미와 진한 색을 나타내는 부드럽고 촉촉한 빵의 특성을 나타내었으며, 소비자들은 야콘 농축액 첨가량이 설탕의 75%를 대체한 YE75를 가장 선호하는 것을 알 수 있었다. 결론적으로 야콘 농축액을 설탕을 대신하여 사용하였을 때 부드럽고 촉촉한 물성을 지닌 기호성이 높은 빵을 제조할 수 있음을 알 수 있었다.

Keywords

References

  1. Kim RA, Lee JJ, Jung HO, Lee MY. 2010. Physicochemical composition and antioxdative effects of yacon (Polymnia Sonchifolia). J Life Sci 20: 40-48. https://doi.org/10.5352/JLS.2010.20.1.040
  2. Min KJ, Cheon JU, Cha CG. 2008. Anti-oxidative and anti- cancer activities of extracting of Yacon. J Food Hyg Safety 23: 163-168.
  3. Ojansivu I, Ferreria CL, Salminen S. 2011. Yacon, a new source of prebiotic oligosaccharides with a history of safe use. Trends Food Sci Technol 22: 40-46. https://doi.org/10.1016/j.tifs.2010.11.005
  4. Lobo AR, Cocato ML, Borelli P, Gaievski EHS, Crisma AR, Nakajima K, Nakano EY, Colli C. 2011. Iron bioability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour. Food Chem 126:885-891. https://doi.org/10.1016/j.foodchem.2010.11.067
  5. Genta S, Cabrera W, Habib N, Pons J, Carillo IM, Grau A. 2009. Yacon syrup: beneficial effects on obesity and insulin resistance in humans. Clin Nutr 28: 182-187. https://doi.org/10.1016/j.clnu.2009.01.013
  6. Habib NC, Honore SM, Genta SB, Sanchez SS. 2011. Hypolipidemic effect of Smallanthus sonchifolius (yacon) roots on diabetic rats: biochemical approach. Chemico-Biol Tnteract 194: 31-39. https://doi.org/10.1016/j.cbi.2011.08.009
  7. Park JS, Yang JS, Hwang BY, Yoo BK, Han K. 2009. Hypoglycemic effect of yacon tuber extract and its constituent, chlorogenic acid, in streptozotocin-induces diabetic rats. Biomol Ther 17: 256-262. https://doi.org/10.4062/biomolther.2009.17.3.256
  8. Terada S, Ito K, Yoshimura A. 2006. The constituents to anti-oxidative and $\alpha$-glucosidase inhibitory activities in yacon aerial part extract. Yakukaku Zasshi 126: 665-669. https://doi.org/10.1248/yakushi.126.665
  9. Doo HS, Li HL, Kwon TO, Ryu JH. 2000. Changes in sugar contents and storability of yacon under different storage conditions. Korean J Crop Sci 45: 300-304.
  10. AACC. 1983. Approved method of the AACC. Method 10-10A. American Association of Cereal Chemists, St. Paul, MN, USA.
  11. Stone H, Sidel JL. 1993. Sensory evaluation. 2nd ed. Academic Press, San diego, CA, USA. p 202-242.
  12. Bae JH, Lee JH, Kwon KI, Im MH, Park GS, Lee JG, Choi HJ, Jeong SY. 2005. Quality characteristics of the whole bread prepared by addition of jujube extracts. Korean J Food Sci Technol 37: 603-610.
  13. Lee SY, Choi JS, Choi MO, Cho SH, Kim KBWR, Lee WH, Park SM, Ahn DH. 2006. Effect of extracts from Gycyorrhiza uralensis and Curcula longa on shelf life and quality of bread. J Korean Soc Food Sci Nutr 35: 912-918. https://doi.org/10.3746/jkfn.2006.35.7.912
  14. Yang SM, Shin JH, Kang MJ, Kim SH, Sung NJ. 2010. Quality characteristics of bread with added black garlic extract. Korean J Food Cookery Sci 26: 503-510.
  15. Lee SB, Lee KH, Lee KS. 2008. Quality characteristics of white pan bread with mulberry extracts. J East Asian Soc Dietary Life 18: 805-811.
  16. Roels SP, Cleemput G, Vandewalle X. 1993. 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.
  17. Lee JY, Lee KA, Kwak EJ. 2009. Fermentation characteristics of bread added with Pleurotus eryngii powder. J Korean Soc Food Sci Nutr 38: 757-765. https://doi.org/10.3746/jkfn.2009.38.6.757
  18. Onyango C, Mutungi C, Unbehend G, Lindhauer MG. 2010. Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorgum and modified using microbial tansglutamiase. J Food Engin 97: 465-470. https://doi.org/10.1016/j.jfoodeng.2009.11.002
  19. Onyango C, Mutungi C, Unbehend G, Lindhauer MG. 2011. Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice strach. LWT-Food Sci Technol 44: 681-686. https://doi.org/10.1016/j.lwt.2010.09.006

Cited by

  1. Quality of Cookies Incorporated with Yacon Powder vol.18, pp.1, 2014, https://doi.org/10.13050/foodengprog.2014.18.1.70
  2. Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute vol.28, pp.1, 2013, https://doi.org/10.7318/KJFC/2013.28.1.107
  3. Investigation of Factors on the Sensory Characteristics of Milk Bread with Tumeric Powder (Curcuma longa L.) Using Fractional Factorial Design Method vol.43, pp.4, 2014, https://doi.org/10.3746/jkfn.2014.43.4.592
  4. Characteristics of Sponge Cake Prepared with Yacon Concentrates as Sugar Substitute vol.45, pp.10, 2016, https://doi.org/10.3746/jkfn.2016.45.10.1453
  5. Quality Characteristics of Bread added with Gochujang vol.26, pp.2, 2016, https://doi.org/10.17495/easdl.2016.4.26.2.99
  6. Effects of Addition of Gelatinized Wheat Flour Dough on Pan Bread vol.45, pp.10, 2016, https://doi.org/10.3746/jkfn.2016.45.10.1467
  7. White Pan Bread Dough Characteristics of Anzunbaengi (Triticum aestivum) Whole Wheat Flour Added Herbs vol.53, pp.4, 2012, https://doi.org/10.14397/jals.2019.53.4.103
  8. Quality Evaluation of Pan Bread Supplemented with Immature Chalssalbori Powder vol.50, pp.10, 2012, https://doi.org/10.3746/jkfn.2021.50.10.1108