The East Asian Society Of Dietary Life
[ Original research ]
Journal of the East Asian Society of Dietary Life - Vol. 30, No. 4, pp.261-273
ISSN: 1225-6781 (Print) 2288-8802 (Online)
Print publication date 31 Aug 2020
Received 05 Jun 2020 Revised 21 Jul 2020 Accepted 21 Jul 2020
DOI: https://doi.org/10.17495/easdl.2020.8.30.4.261

차전자피 분말을 첨가한 식빵의 저장중 노화에 미치는 영향

전소현1 ; 김다희2 ; 김수진2 ; 김미리3,
1충남대학교 식품영양학과 박사과정
2충남대학교 식품영양학과 석사과정
3충남대학교 식품영양학과 교수
Effects of Bread Added with psyllium Husk Powder on Aging during Storage
So Hean Jeon1 ; Da Hee Kim2 ; Su Jin Kim2 ; Mee Ree Kim3,
1Ph. D. Student, Dept. of Food & Nutrition, Chungnam National University, Daejeon 34134, Republic of Korea
2Master Student, Dept. of Food & Nutrition, Chungnam National University, Daejeon 34134, Republic of Korea
3Professor, Dept. of Food & Nutrition, Chungnam National University, Daejeon 34134, Republic of Korea

Correspondence to: Mee Ree Kim, Tel: +82-42-821-6837, Fax: +82-42-821-8671, E-mail: mrkim@cnu.ac.kr

Abstract

The purpose of this study was to evaluate the storage quality characteristics of white bread supplemented with psyllium husk powder (0, 2.5, 5.0, 7.5, 10, and 15%) during storage at 4℃ for 5 days. During the entire storage period, moisture content was higher in bread containing with added psyllium husk powder compared with the control bread. Textural properties analysis according to TPA (texture profile analysis) showed that the hardness of the control group maintained a lower gap than breads with added psyllium husk powder during the entire storage period. Moreover, DSC (differential scanning calorimetry) results show that the ΔH (crystal melting enthalpy) of bread containing psyllium husk powder was lower than that of control bread, which indicates the slowing down of retrogradation. The total phenolic content increased with increasing amount of psyllium husk powder. Antioxidant activities, such as hydroxyl radical scavenging activity, of white bread containing psyllium husk powder increased with increasing amount of psyllium husk powder. The sensory preference test results demonstrated that bread with 5.0% added psyllium husk powder scored higher in terms of overall preference compared to the others. These results suggest that bread added with psyllium husk powder showed delayed retrogradation of bread during storage.