earticle

논문검색

RESERCH

패 추출물 첨가에 의한 빵의 저장성 및 품질 증진 효과

원문정보

Effect of Ishige okamuraiIshige extracts on shelf-life and quality of bread

최정수, 김미정, 이소정

피인용수 : 0(자료제공 : 네이버학술정보)

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

Abstract
 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

저자정보

  • 최정수 Jung-Soo Choi. 경남정보대학 식품영양제과제빵계열
  • 김미정 Mi-Jung Kim. 부경대학교 식품생명공학부 수산식품연구소
  • 이소정 So-Jung Lee. 부경대학교 식품생명공학부 수산식품연구소

참고문헌

자료제공 : 네이버학술정보

    함께 이용한 논문

      ※ 기관로그인 시 무료 이용이 가능합니다.

      • 4,300원

      0개의 논문이 장바구니에 담겼습니다.