Physicochemical and Sensory Characteristics of Pan Bread Made with Various Squeezed Perilla Leaf Juice Amounts during Storage

Perilla leaf has many healthy functions and is cultured easily in Korea. For the wider application of perilla leaf, squeezed perilla leaf juice was used to produce pan bread. The physicochemical and sensory characteristics of the pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. The moisture contents of all breads decreased during storage, and those of the bread made with increasing SPLJ amounts showed low values. In the physical properties, the springiness and cohesiveness decreased during storage, whereas those of the bread made with increasing SPLJ showed dramatically low values. In the sensory evaluation, the soft texture decreased during storage, whereas that of the bread made with increasing SPLJ showed low values. In overall acceptance analysis, the consumers preferred the bread made from SPLJ until one day storage, but they did not enjoy the bread made with SPLJ after 3 days storage than the control. The correlations among physicochemical properties, sensory characteristics, and consumer acceptability were analyzed using principle component analysis (PCA). In PCA, the variance portion of PC1 was 0.69, whereas that of PC2 was 0.18. The fresh bread made with imported wheat (IWC-0), with domestic wheat (DWC-0), with 0.5% SPLJ-0 (0.5% SPLJ-0), and with 1.0% SPLJ (1.0% SPLJ-0) as well as the bread made with 0.5% SPLJ after one day storage (0.5% SPLJ-1) were located in the first dimension, which was both positive PC1 and PC2. The sensory and physicochemical properties of the first dimension were the moistened and soft texture and high consumer acceptability. In conclusion, 0.5% SPLJ could be a good amount of SPLJ addition for making bread. To produce good pan bread with SPLJ, a bread making method will be developed to decrease the hardness, chewiness, and brittleness.