Quality Chracteristics of Dinner Roll Added with Lyophilized Sweet Potato Powder and Its Effect on the Blood Glucose Level
2013
Mo, E.K., DBIO Incorporation, Republic of korea | Kim, S.M., DBIO Incorporation, Republic of korea | Jegal, S.A., DBIO Incorporation, Republic of korea | Choi, Y.S., Suwon Womens College, Republic of korea | Song, C.S., Hansung University, Republic of korea | Ahn, S.R., Hansung University, Republic of korea | Lee, M.H., Shinheung College, Republic of Korea | Sung, C. K., Chungnam National University, Republic of korea
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.
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