Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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.

SPP를 첨가하여 제조한 빵(dinner roll) 반죽의 pH는 대조구와 실험구 사이에 차이가 없었다. SPP 첨가량과 반죽의 밀도 사이에는 강한 양의 상관관계를, 반죽의 발효팽창력 사이에는 음의 상관관계를 나타내었다. Dinner roll의 굽기손실율은 SPP의 첨가량이 증가할수록 감소하였으나, 비용적은 차이가 없었다. Dinner roll crust의 L value, b value, chroma 및 Hue angle은 대조구보다 SPP 첨가구가 유의적으로 낮았고, a value는 대조구보다 SPP 첨가구가 유의적으로 높았다. Crumb의 L value와 Hue angle은 대조구보다 SPP 첨가구가 유의적으로 낮았고, a value, b value 및 chroma는 대조구보다 SPP 첨가구가 유의적으로 높았다. SPP 첨가량과 dinner roll의 hardness 및 cohesiveness 사이에는 강한 양의 상관관계가 있었으나, springiness 및 chewiness와는 상관관계가 형성되지 않았다. Streptozotocin 투여로 당뇨병이 유발된 흰쥐에 SPP가 첨가된 dinner roll을 4주간 섭취시킨 결과, SPP 첨가구의 혈당 농도가 대조구보다 유의적으로 감소하였고, 이는 SPP에 함유된 ${\beta}$-carotene 때문인 것으로 사료되었다.

Keywords

References

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