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Effects of Bread Added with psyllium Husk Powder on Aging during Storage
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차전자피 분말을 첨가한 식빵의 저장중 노화에 미치는 영향

논문 기본 정보

Type
Academic journal
Author
So Hean Jeon (충남대학교) Da Hee Kim (충남대학교) Su Jin Kim (충남대학교) Mee Ree Kim (충남대학교)
Journal
The East Asian Society Of Dietary Life Journal of the East Asian Society of Dietary Life Vol.30 No.4 KCI Accredited Journals
Published
2020.8
Pages
261 - 273 (13page)
DOI
10.17495/easdl.2020.8.30.4.261

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Effects of Bread Added with psyllium Husk Powder on Aging during Storage
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Research history (3)

2020

Effects of Bread Added with psyllium Husk Powder on Aging during Storage
So Hean Jeon ,  Da Hee Kim ,  Su Jin Kim and others 1 Journal of the East Asian Society of Dietary Life 2020.08 Academic journal
Quality Characteristics of White Bread Added with Psyllium Husk Powder
So Hean Jeon ,  Mee Ree Kim Journal of the Korean Society of Food Science and Nutrition 2020.08 Academic journal
Effect of Psyllium husk powder on the storge of White bread and Jeulpyun
전소현 식품영양학과 2020.01 Thesis
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Abstract· Keywords

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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.
#psyllium husk powder #white bread #TPA #DSC

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ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약 및 결론
REFERENCES

References (35)

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Alexandrina S / 2017 / Functional bread effect of inulin-type products addition on dough rheology and bread quality / J Cereal Sci 75:220~227 google schola Anderson JW / 1999 / Effects of psyllium on glucose and serum lipid responses in men with type 2 diabetes and hyper cholesterolemia / Am J Clin Nutr 70(4):466~473 google schola Bae JH / 2001 / Qualities of bread added with Korean persimmon (Diospyros kaki L. folium)leaf powder / J Korean Soc Food Sci Nutr 30(5):882~887 google schola Bhat SV / 2018 / Physico chemical and textural properties of yogurt fortified with psyllium (Plantago ovate) husk / J Food Process Preserv 42(2):1~9 google schola Blois MS / 1958 / Antioxidant determinations by the use of stable free radical / Nature 181:1199~1200 google schola

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UCI(KEPA) : I410-ECN-0101-2020-594-001124895