Storage Quality Characteristics of Milk Bread Added with beta-Glucan from Agrobacterium spp. R259 KCTC 10197BP
2006
Kang, E.Y. (Chungnam National University, Daejeon, Republic of Korea) | Yang, Y.H. (Chungnam National University, Daejeon, Republic of Korea) | Oh, S.H. (Chungnam National University, Daejeon, Republic of Korea) | Lee, J.H. (Chungnam National University, Daejeon, Republic of Korea) | Chang, K.S. (Chungnam National University, Daejeon, Republic of Korea) | Kim, M.K. (DMJ Biotech Corp., Chungnam, Republic of Korea) | Cho, H.Y. (DMJ Biotech Corp., Chungnam, Republic of Korea) | Kim, M.R. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected]
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℃, 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.
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