초록 열기/닫기 버튼
This study investigated perilla leaf(Perilla frutescens var. japonica Hara) powder substituted for flour in pan bread recipes with the amounts of 0, 1, 2, 3 and 4%. Perilla leaf powder consisted of 2.94% of moisture content, 33.77% of crude protein, 4.67% of crude fat, 12.09% of crude ash, 90.78% of DPPH radical scavenging capacity, 4.49 mg GAE/g of total phenol and 20.24 mg CE/g of total flavonoid. Sedimentation value and pelshenke value have decreased as the perilla leaf content increased. Moisture and pH have decreased as the perilla leaf powder content increased, soluble solid have increased. Baking loss and specific loaf volume have decreased as the perilla leaf content increased. The chromaticity measurement result showed that the L value of have decreased as the content increased, a value and b value have increased. The texture measurement result showed that the hardness of have increased as the content increased, cohesiveness, springiness, chewiness have decreased. Overall acceptance scores showed a high overall acceptability for the pan bread made with 3% perilla leaf powder.
