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초록

늙은 호박분말을 첨가한 기능성 식빵을 개발하기 위해 밀가루(강력분)에 100 mesh체로 분리한 늙은 호박분말을 1%, 2%, 4%, 8%의 비율로 혼합하여 식빵을 제조한 후 이화학적, 물리적 특성을 조사하였다. 늙은 호박분말의 일반성분은 수분 6.47%, 조회분 5.49%, 조단백질 9.38%의 비율이었고, 늙은 호박분말을 첨가한 식빵의 수분함량은 42.22∼44.39% 수준으로 호박분말의 첨가량이 증가할수록 증가하였으며, 수분활성도(0.528∼0.576) 역시 높아지는 경향이었다. 비용적은 늙은 호박분말의 첨가량이 1%에서 8%로 증가함에 따라 비용적은 감소하였으나, 중량은 증가하는 경향이었다. 또한, 보수력은 첨가량이 증가할수록 증가하는 경향이었다. 기계적 색도 중 명도 L값과 적색도 a값이 늙은 호박분말의 첨가량이 증가할수록 그 값이 감소하였고, 황색도인 b값은 무첨가군 +12.65보다 호박분말 첨가군이 +29.44∼+45.58로 매우 높은 값을 나타내었다. 기계적 조직감 중 굳기는 호박분말의 첨가량이 증가함에 따라 무첨가군에 보다 단단하였고, 호박분말 8% 첨가군이 561g으로 무첨가군 248g보다 단단하였다. 관능평가에서는 색은 4% 호박분말첨가군이 3.91로, 단맛은 4%와 8% 호박분말첨가군이 각각 4.55로 조직감은 무첨가군과 1% 호박분말첨가군에서 각각 3.36으로, 전체적인 기호도의 경우는 4% 호박분말첨가군이 3.64로 가장 높은 관능점수를 얻었다. 따라서, 위의 결과를 종합해 볼 때 식빵의 제조에 있어 늙은 호박분말의 첨가량은 4%으로 수준으로 첨가함이 호박분말 특유의 색과 맛을 가미한 새로운 호박분말이 적절하게 첨가된 식빵을 제조할 수 있으리라 생각된다.

Abstract

To develop health food using old pumpkin, freeze-dried old pumpkin powders were added into wheat flour in the ratio of 0, 1, 2, 4, and 8% and the quality characteristics of the baked products were investigated. Moisture content and water activity of breads with added pumpkin powders were raised from 42.22 and 0.528 in 1% addition ratio to 0.576 and 44.39% in 9% addition ratio compared to 40.69% and 0.521 in the bread of non-added, respectively and these increases were due to the effect of the added pumpkin powders. Water holding capacity of the added pumpkin powders raised the weight of the breads while the specific volume was decreased at that time. In the Hunter's color values, as the pumpkin powders content increased, 'L' and 'a' values were decreased while 'b' value was increased from +29.44 in 1% addition ratio to +45.58 in 8% addition ratio of freeze-dried old pumpkin powders compared to +12.65 in the bread of non-added. In the texture properties, hardness, fracturability, springiness, cohesiveness, gumminess and chewiness were increased by the added content of pumpkin powders hardness to 561 g in the bread withof 8% added pumpkin powders from 248 g in the bread of non-added. Judging from texture, taste and overall acceptability of the product, the recommended substitution level for freeze-dried old pumpkin powders in bread was 4% or less

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이 논문을 인용한 문헌 (16)

  1. Jung, Jin-Young ; Kim, Woo-Jung ; Chung, Hai-Jung 2006. "Quality Characteristics of Bread Added with Germinated Soybean Powder" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 35(9): 1260~1266 
  2. 2006. "" Journal of food science and nutrition, 11(4): 339~343 
  3. Woo, In-Ae ; Kim, Yong-Sun ; Song, Tae-Hee ; Lee, Soon-Kyu ; Choi, Hee-Sook 2006. "Quality Characteristics of Sponge Cake with Added Dried Sweet Pumpkin Powders" 한국식품영양학회지 = The Korean journal of food and nutrition, 19(3): 254~260 
  4. Kang, Eun-Young ; Yang, Yun-Hyoung ; Oh, Sang-Hee ; Lee, Jeung-Hee ; Chang, Kyu-Seob ; Kim, Mi-Kyoung ; Cho, Han-Young ; Kim, Mee-Ree 2006. "Storage Quality Characteristics of Milk Bread Added with β-Glucan from Agrobacterium spp. R259 KCTC 10197BP" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 35(5): 613~621 
  5. Lee, So-Young ; Kim, Koth-Bong-Woo-Ri ; Song, Eu-Jin ; Kim, Jin-Hee ; Kim, Ah-Ram ; Kim, Mi-Jung ; Moon, Ji-Hea ; Kang, Hee-Moon ; Lee, Ho-Dong ; Hong, Yong-Ki ; Ahn, Dong-Hyun 2008. "Effect of Extracts from Sargassum siliquastrum on Shelf-life and Quality of Bread" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(4): 490~496 
  6. Min, Sung-Hee ; Lee, Bo-Ram 2008. "Effect of Astragalus membranaceus Powder on Yeast Bread Baking Quality" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 23(2): 228~234 
  7. Jung, Hae-Ok ; Lee, Jae-Joon ; Lee, Myung-Yul 2008. "The Characteristics of Cookie and Muffin Made with Soybean Paste Powder and Sun-Dried Salt" 한국식품저장유통학회지 = Korean journal of food preservation, 15(4): 505~511 
  8. Jung, Kyoung-Wan ; Kim, Yoo-Kyung ; Lee, Gui-Chu 2009. "Quality Characteristics and Storage Properties of Hobakpyeon with Different Amounts of Pumpkin (Cucurbita moschata D.) Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 24(2): 191~198 
  9. Lee, Ji-Yeon ; Lee, Kyung-Ae ; Kwak, Eun-Jung 2009. "Fermentation Characteristics of Bread Added with Pleurotus eryngii Powder" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 38(6): 757~765 
  10. An, Hye-Lyung ; Lee, Kwang-Suck 2010. "Quality Characteristics of Pan Bread by the Addition of Cranberry Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(5): 697~705 
  11. Choi, Soon-Nam ; Chung, Nam-Yong 2010. "Quality Characteristics of Pound Cake with Addition of Cashew Nuts" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 26(2): 198~205 
  12. Jeon, Ye-Sook ; Kim, Mi-Won 2010. "Quality Characteristics of White Pan Bread Added with Sunsik Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(2): 299~306 
  13. Lee, Hyun-Ja 2010. "Evaluation of the Quality Characteristics of Sponge Cake Containing Mugwort Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(1): 95~102 
  14. Lee, Ji-Yeon ; Kang, Sun-Hee ; Kim, Mee-Ree 2011. "Changes in the Quality Characteristics and Antioxidant Activities of Spirulina Added Bread during Storage" 한국식품저장유통학회지 = Korean journal of food preservation, 18(1): 111~118 
  15. Kang, Sun-Hee ; Lee, Ji-Yeon ; Kim, Hyo-Jin ; Kim, Hye-Ran ; You, Bo-Ram ; Kim, Min-Ji ; Yang, Ki-Hyun ; Shim, Eun-Kyoung ; Kim, Mee-Ree 2011. "Quality Characteristics of Pan Bread with Spirulina Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 21(1): 31~37 
  16. Ren, Chuanshun ; Kim, Ji Myoung ; Shin, Malshick 2014. "Quality Characteristics of White Pan Breads Made from Domestic Wheat Flour Added with Deabong Persimmon Puree" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(6): 695~703 

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