Antioxidant Activities and Physicochemical Property of Butter Morning Bread Added with Dried Laver
2018
Baek, S.Y., Chungnam National University, Daejeon, Republic of Korea | Kim, S.B., Chungnam National University, Daejeon, Republic of Korea | Kim, M.R., Chungnam National University, Daejeon, Republic of Korea
This study evaluated the physicochemical properties and antioxidant activities of a healthy bread containing dried laver (0%, 1%, 3%, and 5%). The volume of butter morning bread decreased with increasing dried laver content. The weight was similar in the control and butter morning breads containing dried laver. The moisture content of the butter morning bread containing dried laver was lower than that of the control. The pH and reducing sugar content (%) of the control were the highest among the treatments. As the amount of dried laver increased, in the Hunter color system, the L (lightness) and b (yellowness) values of the laver containing bread decreased, whereas the a (redness) value of the bread increased. The textural properties by TPA showed that the hardness of butter morning bread increased with increasing amount of dried laver. The flavonoid and total phenolics contents increased with the addition of dried laver. The antioxidant activities, such as 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the butter morning bread containing dried laver, increased. In the sensory preference test, the score of the overall preference of butter morning bread containing 3% laver powder was the highest among the treatments. Overall, it is desirable to add laver powder to morning bread to achieve good quality.
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