Quality Characteristics and Antioxidant Activities of White Bread Added with Mistletoe (Viscum album var.) Powder
2017
Kim, S., Guwoon Food and Research Institute, Hoengseong, Republic of Korea | Yoo, S., Guwoon Food and Research Institute, Hoengseong, Republic of Korea | Yoo, D., Guwoon Food and Research Institute, Hoengseong, Republic of Korea | Kim, C., Guwoon Food and Research Institute, Hoengseong, Republic of Korea
This study was carried out to investigate the quality characteristics and antioxidant activities of bread containing mistletoe (Viscum album var.) powder (at ratios of 0, 3, 5, 7, and 10% of total flour quantity). As mistletoe powder (MP) content increased, the pH levels of dough and bread and lightness decreased, whereas total titratable acidity increased. The fermentation power of the dough expansion by fermentation decreased with an increase in MP content added. Although bread weight decreased, there were no significant differences in baking loss as MP content increased. Volume and specific volume significantly decreased as MP content increased. Moisture content was highest at a substitution level of 10% and increased with increasing MP content. Lightness of crumbs significantly decreased with increasing MP content, whereas redness and yellowness showed the reverse effect. As MP content increased, changes in hardness, gumminess, and brittleness were all significant. In the sensory evaluation, color, flavor, softness, and overall acceptability were highest at MP 3% and were lowest at MP 10%. Total polyphenol contents and DPPH radical scavenging activity of bread significantly increased with increasing MP content. In conclusion, addition of MP 3% showed the best performance in terms of the nutritional and functional aspects of the bread.
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