톳 효소분해 추출액을 첨가한 식빵의 품질특성과 흰쥐의 지질대사에 미치는 영향 Quality Characteristics of White Bread Added with Hizikia Hydrolysate and Effect of Its Lipid Metabolism in Rats원문보기
톳의 기능성 성분을 식빵에 첨가하여 고부가가치의 식빵을 제품화할 수 있는 가능성을 검토할 목적으로 밀가루 반죽 시 물 대신에 톳 효소분해 추출액을 50%, 75% 및 100%로 대체 첨가한 식빵을 제조하여 식빵의 물리화학적 특성과 식빵 건조물을 7.5% 및 15.0% 씩을 첨가한 식이가 고지방식이로 유도된 비만 흰쥐의 체중증가율, 비만 index 및 혈청지질 함량에 미치는 영향을 검토하였다. 톳 효소분해 추출물의 일반성분으로서 조단백질, 조지방, 탄수화물 및 ...
톳의 기능성 성분을 식빵에 첨가하여 고부가가치의 식빵을 제품화할 수 있는 가능성을 검토할 목적으로 밀가루 반죽 시 물 대신에 톳 효소분해 추출액을 50%, 75% 및 100%로 대체 첨가한 식빵을 제조하여 식빵의 물리화학적 특성과 식빵 건조물을 7.5% 및 15.0% 씩을 첨가한 식이가 고지방식이로 유도된 비만 흰쥐의 체중증가율, 비만 index 및 혈청지질 함량에 미치는 영향을 검토하였다. 톳 효소분해 추출물의 일반성분으로서 조단백질, 조지방, 탄수화물 및 회분 함량은 각각 7.4%, 1.1%, 62.7% 및 28.9%(건물기준)이었고, 황산기 함량은 14.8%, 우론산 함량은 5.1%이었으며, 구성당 조성은 fucose가 41.3%, galactose 32.1%, mannitol 9.3% 및 glucose 3.8% 순이었다. 톳 효소분해 추출액 중의 무기질 함량은 칼륨 7,395.2 mg%, 나트륨 2,360.4 mg%, 칼슘 561.6 mg% 및 마그네슘 411.7 mg% 이었고, polyphenol 함량은 1,064.3 mg%이었다. 반죽의 1차 발효시간은 물을 100% 사용한 대조구가 40.62분으로 가장 길었으며, 톳 효소분해 추출액을 100% 대체한 반죽의 발효시간은 34.27분으로 상당히 단축되었다. 2차 발효시간은 대조군이 29.26분으로 가장 길었으며, 톳 효소분해 추출액의 첨가량이 많을수록 발효시간이 짧아졌다. 반죽의 수분흡수율은 대조구가 63.7%였고, 톳 효소분해 추출액의 첨가량을 달리한 반죽의 수분흡수율은 63.1~63.8의 범위로 변화가 거의 없었다. 밀가루 반죽 시 물을 100% 사용한 대조구는 8.9분에서 반죽이 형성되기 시작하였으며, 톳 효소분해 분해액의 첨가량이 증가하여도 큰 변화가 없었다. 대조구의 반죽 안정성 시간은 17.3분이었고, 톳 효소분해 추출액을 100% 대체하였을 때는 17.6분으로 톳 효소분해 분해액의 첨가량이 증가하여도 반죽의 안정도는 거의 변화가 없었다. 또한 대조구의 반죽 약화도는 12.4 B.U이었고, 톳 효소분해 추출액을 100% 대체하였을 때는 12.6 B.U로 톳 효소분해 분해액의 첨가량이 증가하여도 반죽의 약화도는 거의 변화가 없었다. 형상계수도 유사한 경향을 보였다. 톳 효소분해 추출액의 첨가량이 증가할수록 반죽의 신장도와 신장저항력은 약간 변화하여 반죽 시 글루텐 형성을 방해하지 않았다. 호화개시온도는 대조구가 61.5℃였고 톳 효소분해 추출액의 첨가량이 증가할수록 약간 낮아졌다. 최고점도온도는 대조구가 93.6℃였고 톳 효소분해 추출액의 첨가량이 증가하여도 큰 변화가 없었다. 따라서 밀가루 반죽 시 물 대신에 톳 효소분해 추출액을 대체 첨가하여도 제빵 적성에는 거의 영향을 주지 않았다. 식빵의 일반성분 중 수분함량은 대조구가 41.7%로 가장 높았으며, 톳 효소분해 추출액의 첨가량이 많을수록 수분함량은 약간 감소하였다. 회분함량은 대조구가 0.4%로 가장 낮았으며, 톳 효소분해 추출액의 첨가량이 많을수록 높게 나타났다. 조단백질함량은 대조구가 3.9%였으나, 톳 효소분해 추출액의 첨가량이 증가할수록 단백질의 함량은 다소 낮게 나타났고, 조지방함량도 대조구가 가장 높았으며, 톳 효소분해 추출액을 첨가하여도 조지방 함량은 큰 변화가 없었다. 식빵의 비용적은 대조구가 4.36 mL/g으로, 톳 효소분해 추출액의 첨가량이 높아져도 변화는 거의 없었고, loaf volume index도 비용적과 동일한 경향이었으나, 굽기손실율은 톳 효소분해 추출액의 첨가량이 증가할수록 감소하였다. 식빵의 색도변화는 톳 효소분해 추출액의 첨가량이 증가할수록 L값은 감소, a값은 약간 증가, b값은 거의 일정한 값을 나타내었다. 톳 효소분해 추출액은 식빵의 조직감과 관련이 있는 경도와 깨짐성 및 씹힘성에는 크게 영향을 미치지 않으면서 식빵의 주요한 품질평가 지표인 탄력성을 약간 증가시키는 효과가 있었다. 관능검사에서 20대 여대생들은 톳 효소분해 추출액의 첨가량이 많아질수록 색깔, 냄새, 맛 등에서 다소 기호성이 감소하기도 했으나, 종합평가에서는 기호성이 약간 증가하여 톳 효소분해 추출액을 첨가한 식빵에 대한 거부감이 크지 않았다. 반면 40대 주부들은 대조구에 비하여 톳 효소분해 추출액을 첨가한 식빵군에 대해 모든 항목에서 기호성이 증가하였고, 특히 톳 효소분해 추출액이 100% 첨가된 식빵이 관능검사에서 가장 우수한 것으로 평가되었다. 톳 효소분해 추출액 중의 점질성 다당성분들에 의하여 수분결합력이 증가하기 때문에 식빵의 저장 중 수분 손실을 방지하고, 곰팡이 증식이 지연되어 식빵의 품질을 유지하는 효과가 있었다. 톳 효소분해 추출액으로 제조한 식빵의 분말을 고지방 식이에 15% 첨가한 식이를 섭취시킨 식이군의 1일 체중증가량은 비만대조군에 비하여 36.4% 정도 감소하여, 톳 효소분해 추출액 중에 함유된 비소화성 점질다당이나 섬유소가 식이 중의 단백질과 지방질의 소화, 흡수를 감소시킴으로써 체중감소가 일어난 것이라고 추정되었다. 톳 효소분해 추출액으로 제조한 식빵의 분말을 고지방 식이에 15% 첨가한 식이를 섭취시킨 식이군의 혈청 중의 중성지질, 총지질, 총콜레스테롤 및 LDL-콜레스테롤 함량은 비만대조군에 비하여 각각 36.8%, 40.4%, 36.4% 및 68.5% 낮게 나타난 반면에 HDL-콜레스테롤 함량은 63.2% 높게 나타났다. 따라서 밀가루 반죽에 첨가하여 사용하여 물 대신에 톳 효소분해 추출액을 100% 대체 첨가하여 사용하여도 물만을 사용하는 대조구와 비교해서 관능적으로도 기호성이 전혀 감소되지 않을 뿐 아니라 반죽의 물성, 제빵 적성, 저장성도 개선되었고, 톳 효소분해 추출액 중에 함유된 비소화성 점질다당이나 섬유소로 인하여 고지혈증이나 비만 개선에 효과가 있었다.
톳의 기능성 성분을 식빵에 첨가하여 고부가가치의 식빵을 제품화할 수 있는 가능성을 검토할 목적으로 밀가루 반죽 시 물 대신에 톳 효소분해 추출액을 50%, 75% 및 100%로 대체 첨가한 식빵을 제조하여 식빵의 물리화학적 특성과 식빵 건조물을 7.5% 및 15.0% 씩을 첨가한 식이가 고지방식이로 유도된 비만 흰쥐의 체중증가율, 비만 index 및 혈청지질 함량에 미치는 영향을 검토하였다. 톳 효소분해 추출물의 일반성분으로서 조단백질, 조지방, 탄수화물 및 회분 함량은 각각 7.4%, 1.1%, 62.7% 및 28.9%(건물기준)이었고, 황산기 함량은 14.8%, 우론산 함량은 5.1%이었으며, 구성당 조성은 fucose가 41.3%, galactose 32.1%, mannitol 9.3% 및 glucose 3.8% 순이었다. 톳 효소분해 추출액 중의 무기질 함량은 칼륨 7,395.2 mg%, 나트륨 2,360.4 mg%, 칼슘 561.6 mg% 및 마그네슘 411.7 mg% 이었고, polyphenol 함량은 1,064.3 mg%이었다. 반죽의 1차 발효시간은 물을 100% 사용한 대조구가 40.62분으로 가장 길었으며, 톳 효소분해 추출액을 100% 대체한 반죽의 발효시간은 34.27분으로 상당히 단축되었다. 2차 발효시간은 대조군이 29.26분으로 가장 길었으며, 톳 효소분해 추출액의 첨가량이 많을수록 발효시간이 짧아졌다. 반죽의 수분흡수율은 대조구가 63.7%였고, 톳 효소분해 추출액의 첨가량을 달리한 반죽의 수분흡수율은 63.1~63.8의 범위로 변화가 거의 없었다. 밀가루 반죽 시 물을 100% 사용한 대조구는 8.9분에서 반죽이 형성되기 시작하였으며, 톳 효소분해 분해액의 첨가량이 증가하여도 큰 변화가 없었다. 대조구의 반죽 안정성 시간은 17.3분이었고, 톳 효소분해 추출액을 100% 대체하였을 때는 17.6분으로 톳 효소분해 분해액의 첨가량이 증가하여도 반죽의 안정도는 거의 변화가 없었다. 또한 대조구의 반죽 약화도는 12.4 B.U이었고, 톳 효소분해 추출액을 100% 대체하였을 때는 12.6 B.U로 톳 효소분해 분해액의 첨가량이 증가하여도 반죽의 약화도는 거의 변화가 없었다. 형상계수도 유사한 경향을 보였다. 톳 효소분해 추출액의 첨가량이 증가할수록 반죽의 신장도와 신장저항력은 약간 변화하여 반죽 시 글루텐 형성을 방해하지 않았다. 호화개시온도는 대조구가 61.5℃였고 톳 효소분해 추출액의 첨가량이 증가할수록 약간 낮아졌다. 최고점도온도는 대조구가 93.6℃였고 톳 효소분해 추출액의 첨가량이 증가하여도 큰 변화가 없었다. 따라서 밀가루 반죽 시 물 대신에 톳 효소분해 추출액을 대체 첨가하여도 제빵 적성에는 거의 영향을 주지 않았다. 식빵의 일반성분 중 수분함량은 대조구가 41.7%로 가장 높았으며, 톳 효소분해 추출액의 첨가량이 많을수록 수분함량은 약간 감소하였다. 회분함량은 대조구가 0.4%로 가장 낮았으며, 톳 효소분해 추출액의 첨가량이 많을수록 높게 나타났다. 조단백질함량은 대조구가 3.9%였으나, 톳 효소분해 추출액의 첨가량이 증가할수록 단백질의 함량은 다소 낮게 나타났고, 조지방함량도 대조구가 가장 높았으며, 톳 효소분해 추출액을 첨가하여도 조지방 함량은 큰 변화가 없었다. 식빵의 비용적은 대조구가 4.36 mL/g으로, 톳 효소분해 추출액의 첨가량이 높아져도 변화는 거의 없었고, loaf volume index도 비용적과 동일한 경향이었으나, 굽기손실율은 톳 효소분해 추출액의 첨가량이 증가할수록 감소하였다. 식빵의 색도변화는 톳 효소분해 추출액의 첨가량이 증가할수록 L값은 감소, a값은 약간 증가, b값은 거의 일정한 값을 나타내었다. 톳 효소분해 추출액은 식빵의 조직감과 관련이 있는 경도와 깨짐성 및 씹힘성에는 크게 영향을 미치지 않으면서 식빵의 주요한 품질평가 지표인 탄력성을 약간 증가시키는 효과가 있었다. 관능검사에서 20대 여대생들은 톳 효소분해 추출액의 첨가량이 많아질수록 색깔, 냄새, 맛 등에서 다소 기호성이 감소하기도 했으나, 종합평가에서는 기호성이 약간 증가하여 톳 효소분해 추출액을 첨가한 식빵에 대한 거부감이 크지 않았다. 반면 40대 주부들은 대조구에 비하여 톳 효소분해 추출액을 첨가한 식빵군에 대해 모든 항목에서 기호성이 증가하였고, 특히 톳 효소분해 추출액이 100% 첨가된 식빵이 관능검사에서 가장 우수한 것으로 평가되었다. 톳 효소분해 추출액 중의 점질성 다당성분들에 의하여 수분결합력이 증가하기 때문에 식빵의 저장 중 수분 손실을 방지하고, 곰팡이 증식이 지연되어 식빵의 품질을 유지하는 효과가 있었다. 톳 효소분해 추출액으로 제조한 식빵의 분말을 고지방 식이에 15% 첨가한 식이를 섭취시킨 식이군의 1일 체중증가량은 비만대조군에 비하여 36.4% 정도 감소하여, 톳 효소분해 추출액 중에 함유된 비소화성 점질다당이나 섬유소가 식이 중의 단백질과 지방질의 소화, 흡수를 감소시킴으로써 체중감소가 일어난 것이라고 추정되었다. 톳 효소분해 추출액으로 제조한 식빵의 분말을 고지방 식이에 15% 첨가한 식이를 섭취시킨 식이군의 혈청 중의 중성지질, 총지질, 총콜레스테롤 및 LDL-콜레스테롤 함량은 비만대조군에 비하여 각각 36.8%, 40.4%, 36.4% 및 68.5% 낮게 나타난 반면에 HDL-콜레스테롤 함량은 63.2% 높게 나타났다. 따라서 밀가루 반죽에 첨가하여 사용하여 물 대신에 톳 효소분해 추출액을 100% 대체 첨가하여 사용하여도 물만을 사용하는 대조구와 비교해서 관능적으로도 기호성이 전혀 감소되지 않을 뿐 아니라 반죽의 물성, 제빵 적성, 저장성도 개선되었고, 톳 효소분해 추출액 중에 함유된 비소화성 점질다당이나 섬유소로 인하여 고지혈증이나 비만 개선에 효과가 있었다.
By making white bread added extracts of degradation of enzyme of 50%, 75% and 100% alternatively instead of water when making dough for the purpose to examine the possibility to manufacture high value bread by adding functional ingredients of Hizikia fusiformis, it was examined physicochemical chara...
By making white bread added extracts of degradation of enzyme of 50%, 75% and 100% alternatively instead of water when making dough for the purpose to examine the possibility to manufacture high value bread by adding functional ingredients of Hizikia fusiformis, it was examined physicochemical characteristics of white bread and the influence of food added dry matter of bread by 7.5% and 15.0% on contents of serum lipid and obesity index, rate of increase in body weight of obese white rat which was induced by high-fat diet. As for general ingredients of extracts of degradation of enzyme of Hizikia fusiformis, the contents of crude protein, crude fat, carbohydrate and ash were7.4%, 1.1%, 62.7% and 28.9%(dry matter basis) respectively, content of sulfate was 14.8%, content of uronic acid was 5.1%, and as for composition of sugars, it was in order of fucose was 41.3%, galactose 32.1%, mannitol 9.3% and glucose 3.8%. Contents of minerals among extracts of degradation of enzyme of Hizikia fusiformis were potassium 7,395.2 mg%, sodium 2,360.4 mg%, calcium 561.6 mg% and magnesium 411.7 mg%, and content of polyphenol was 1,064.3 mg%. As for the first fermentation time of dough, the control which used water 100% was the longest as 40.62 minutes, and the fermentation period of dough which was substituted 100% of extracts of degradation of enzyme of Hizikia fusiformis was 34.27 minutes, so it came to considerably shortened. As for the second fermentation time, the control was the longest as 29.26 minutes, and the more the additive contents of extracts of degradation of enzyme of Hizikia fusiformis, the shorter the fermentation time it was. As for water absorption of dough, the control was 63.7%, and water absorption of dough which was differentiated the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was in the range of 63.1~63.8, there was few changes. The control which used water 100% when making dough started to form dough at 8.9 minutes, and there was special change although the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was increased. The dough stability time of the control was 17.3 minutes, and when it was substituted extracts of degradation of enzyme of Hizikia fusiformis for 100%, it was 17.6 minutes, so there was seldom change of stability of dough although the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was increased. In addition, the weakening of dough of the control was 12.4 B.U, when it was substituted extracts of degradation of enzyme of Hizikia fusiformis for 100%, it was 12.6 B.U, so there was seldom change of weakening of dough although the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was increased. Shape factor showed similar tendency. As the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was increased, the elongation and elongation resistance of dough were slightly changed, so it did not interrupt gluten formation when making dough. As for the temperature to start gelatinization, the control was 61.5℃, as the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was increased, it became slightly lowered. As for the maximum viscosity temperature, the control was 93.6℃, and there was seldom change of weakening of dough although the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was increased. Therefore, it had seldom influence on baking quality though extracts of degradation of enzyme of Hizikia fusiformis was added alternatively instead of water when making dough, As for water contents among general ingredients of bread, the control was the highest as 41.7%, and the more the additive contents of extracts of degradation of enzyme of Hizikia fusiformis, the water contents was slightly reduced. As for ash contents, the control was the lowest as 0.4%, and the more the additive contents of extracts of degradation of enzyme of Hizikia fusiformis, it was appeared high. As for contents of crude protein, the control was 3.9%, but as the additive contents of extracts of degradation of enzyme of Hizikia fusiformis, the content of protein was appeared a little low, and as for content of crude fat, the control was the highest, and though extracts of degradation of enzyme of Hizikia fusiformis was added, there was no special change of content of crude fat. As for the specific volume of bread, the control was 4.36 mL/g, so there was seldom change though the additive content of extracts of degradation of enzyme of Hizikia fusiformis was increased, and as for loaf volume index, it was same tendency with specific volume, but the cooking loss, it was reduced as the additive contents of extracts of degradation of enzyme of Hizikia fusiformis increased. As for the changes in color, as the additive contents of extracts of degradation of enzyme of Hizikia fusiformis increased, the value of L was reduced, the value of a was slightly increased, and the value of b showed almost constant value. Extracts of degradation of enzyme of Hizikia fusiformis had effect to increase elasticity slightly which is the major quality evaluation index of bread not to have great influence on hardness, fracturability and chewiness related to texture of bread. At sensory test, palability of female university students in 20s was rather reduced from color, smell, taste etc as the additive contents of extracts of degradation of enzyme of Hizikia fusiformis, but overall evaluation, the palability was slightly increased, so repulsion for the bread added extracts of degradation of enzyme of Hizikia fusiformis was not strong. Otherwise, palability of housewives in 40s increased in every item for bread group added extracts of degradation of enzyme of Hizikia fusiformis compared to the control, and especially the bread added extracts of degradation of enzyme of Hizikia fusiformis for 100% was evaluated the most excellent. For water holding capacity is increasing according to polysaccharide ingredients of extracts of degradation of enzyme of Hizikia fusiformis, it prevents water loss among preservation of bread and delays mould growth, so it had keep quality of bread. Body weight gain per day of diet group which took in food which was added 15% of powder of white bread made of extracts of degradation of enzyme of Hizikia fusiformis to high fat diet was reduced about 36.4% compared to obese control group, so it was estimated that reducing diet was occurred according to that indigestible polysaccharide or fibrin included in extracts of degradation of enzyme of Hizikia fusiformis reduced digestion and absorption of protein and fat among diet. Contents of neutral lipid, total lipid, total cholesterol and LDL-cholesterol among serum of diet group which took in diet added 15% of powder of bread made of extracts of degradation of enzyme of Hizikia fusiformis to high fat diet was appeared lower 36.8%, 40.4%, 36.4% and 68.5% respectively compared to obese control group, otherwise, contents of HDL-cholesterol was appeared higher 63.2%. Therefore, if extracts of degradation of enzyme of Hizikia fusiformis was used by being substituted water for 100% to dough, sensory palability was not reduced compared to control group which used water only as well as physical properties, baking quality, storage quality of dough were improved and it had effect to improve hyperlipidemia and obesity due to indigestible mucopolysaccharide or fibrin included in extracts of degradation of enzyme of Hizikia fusiformis.
By making white bread added extracts of degradation of enzyme of 50%, 75% and 100% alternatively instead of water when making dough for the purpose to examine the possibility to manufacture high value bread by adding functional ingredients of Hizikia fusiformis, it was examined physicochemical characteristics of white bread and the influence of food added dry matter of bread by 7.5% and 15.0% on contents of serum lipid and obesity index, rate of increase in body weight of obese white rat which was induced by high-fat diet. As for general ingredients of extracts of degradation of enzyme of Hizikia fusiformis, the contents of crude protein, crude fat, carbohydrate and ash were7.4%, 1.1%, 62.7% and 28.9%(dry matter basis) respectively, content of sulfate was 14.8%, content of uronic acid was 5.1%, and as for composition of sugars, it was in order of fucose was 41.3%, galactose 32.1%, mannitol 9.3% and glucose 3.8%. Contents of minerals among extracts of degradation of enzyme of Hizikia fusiformis were potassium 7,395.2 mg%, sodium 2,360.4 mg%, calcium 561.6 mg% and magnesium 411.7 mg%, and content of polyphenol was 1,064.3 mg%. As for the first fermentation time of dough, the control which used water 100% was the longest as 40.62 minutes, and the fermentation period of dough which was substituted 100% of extracts of degradation of enzyme of Hizikia fusiformis was 34.27 minutes, so it came to considerably shortened. As for the second fermentation time, the control was the longest as 29.26 minutes, and the more the additive contents of extracts of degradation of enzyme of Hizikia fusiformis, the shorter the fermentation time it was. As for water absorption of dough, the control was 63.7%, and water absorption of dough which was differentiated the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was in the range of 63.1~63.8, there was few changes. The control which used water 100% when making dough started to form dough at 8.9 minutes, and there was special change although the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was increased. The dough stability time of the control was 17.3 minutes, and when it was substituted extracts of degradation of enzyme of Hizikia fusiformis for 100%, it was 17.6 minutes, so there was seldom change of stability of dough although the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was increased. In addition, the weakening of dough of the control was 12.4 B.U, when it was substituted extracts of degradation of enzyme of Hizikia fusiformis for 100%, it was 12.6 B.U, so there was seldom change of weakening of dough although the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was increased. Shape factor showed similar tendency. As the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was increased, the elongation and elongation resistance of dough were slightly changed, so it did not interrupt gluten formation when making dough. As for the temperature to start gelatinization, the control was 61.5℃, as the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was increased, it became slightly lowered. As for the maximum viscosity temperature, the control was 93.6℃, and there was seldom change of weakening of dough although the additive contents of extracts of degradation of enzyme of Hizikia fusiformis was increased. Therefore, it had seldom influence on baking quality though extracts of degradation of enzyme of Hizikia fusiformis was added alternatively instead of water when making dough, As for water contents among general ingredients of bread, the control was the highest as 41.7%, and the more the additive contents of extracts of degradation of enzyme of Hizikia fusiformis, the water contents was slightly reduced. As for ash contents, the control was the lowest as 0.4%, and the more the additive contents of extracts of degradation of enzyme of Hizikia fusiformis, it was appeared high. As for contents of crude protein, the control was 3.9%, but as the additive contents of extracts of degradation of enzyme of Hizikia fusiformis, the content of protein was appeared a little low, and as for content of crude fat, the control was the highest, and though extracts of degradation of enzyme of Hizikia fusiformis was added, there was no special change of content of crude fat. As for the specific volume of bread, the control was 4.36 mL/g, so there was seldom change though the additive content of extracts of degradation of enzyme of Hizikia fusiformis was increased, and as for loaf volume index, it was same tendency with specific volume, but the cooking loss, it was reduced as the additive contents of extracts of degradation of enzyme of Hizikia fusiformis increased. As for the changes in color, as the additive contents of extracts of degradation of enzyme of Hizikia fusiformis increased, the value of L was reduced, the value of a was slightly increased, and the value of b showed almost constant value. Extracts of degradation of enzyme of Hizikia fusiformis had effect to increase elasticity slightly which is the major quality evaluation index of bread not to have great influence on hardness, fracturability and chewiness related to texture of bread. At sensory test, palability of female university students in 20s was rather reduced from color, smell, taste etc as the additive contents of extracts of degradation of enzyme of Hizikia fusiformis, but overall evaluation, the palability was slightly increased, so repulsion for the bread added extracts of degradation of enzyme of Hizikia fusiformis was not strong. Otherwise, palability of housewives in 40s increased in every item for bread group added extracts of degradation of enzyme of Hizikia fusiformis compared to the control, and especially the bread added extracts of degradation of enzyme of Hizikia fusiformis for 100% was evaluated the most excellent. For water holding capacity is increasing according to polysaccharide ingredients of extracts of degradation of enzyme of Hizikia fusiformis, it prevents water loss among preservation of bread and delays mould growth, so it had keep quality of bread. Body weight gain per day of diet group which took in food which was added 15% of powder of white bread made of extracts of degradation of enzyme of Hizikia fusiformis to high fat diet was reduced about 36.4% compared to obese control group, so it was estimated that reducing diet was occurred according to that indigestible polysaccharide or fibrin included in extracts of degradation of enzyme of Hizikia fusiformis reduced digestion and absorption of protein and fat among diet. Contents of neutral lipid, total lipid, total cholesterol and LDL-cholesterol among serum of diet group which took in diet added 15% of powder of bread made of extracts of degradation of enzyme of Hizikia fusiformis to high fat diet was appeared lower 36.8%, 40.4%, 36.4% and 68.5% respectively compared to obese control group, otherwise, contents of HDL-cholesterol was appeared higher 63.2%. Therefore, if extracts of degradation of enzyme of Hizikia fusiformis was used by being substituted water for 100% to dough, sensory palability was not reduced compared to control group which used water only as well as physical properties, baking quality, storage quality of dough were improved and it had effect to improve hyperlipidemia and obesity due to indigestible mucopolysaccharide or fibrin included in extracts of degradation of enzyme of Hizikia fusiformis.
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