원문정보
Effect of Ishige okamuraiIshige extracts on shelf-life and quality of bread
초록
영어
This study was intended to investigate shelf-life and quality of breads with 0.5, 1 and 2% of Ishige okamuraiIshige fermented ethanol extracts (IOE). In the color, lightness and redness of the breads decreased with increasing amounts of IOE. But, yellowness increased the more added amounts of IOE. In the texture analyzer measurement, hardness, chewiness, and gumminess of the breads were significantly increased in added IOE. After 6 days of storage, TBARS value was decreased with increasing amounts of IOE. In sensory evaluation, the breads added 1% IOE were preferred than the non-added breads on total reference. These results suggest that the addition of 1% IOE in breads have a good effect on improving the shelf-life and development of quality.
목차
I. 서론
II. 재료 및 방법
1. 실험재료
2. 추출
3. 빵의 제조
4. 반죽의 pH 측정
5. 반죽의 부피 팽창도
6. 빵의 색도 측정
7. 빵의 물성 측정
8. 빵의 산화도 측정
9. 관능평가
10. 통계처리
III. 결과 및 고찰
1. 반죽 pH, 부피팽창도
2. 빵의 색도
3. 빵의 물성
4. 빵의 산화도
5. 관능평가
요약
참고문헌