한국수산과학회

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kfas, vol. 54, no. 6, pp.890-895, December, 2021
DOI. https://doi.org/10.5657/KFAS.2021.0890

Quality Characteristics and Antioxidant Effects of Bread Containing
Codium fragile Powder
청각(Codium fragile) 분말을 첨가한 식빵의 품질특성 및 항산화 효과

이동희·전은비·김지윤·송민규·김예율·박신영*
경상국립대학교 해양산업연구소/해양식품공학과

This study investigated the quality characteristics and antioxidant activity of bread containing Codium fragile powder
(CFP; 1, 3, 5%). As the CFP content increased, the fermentation expansion (%) of the dough significantly decreased
(P<0.05). No significant difference (P>0.05) was observed in the moisture content (%) of bread as the CFP content
increased, but the pH and weight significantly increased (P<0.05). The bread volume, specific volume, and baking
loss significantly decreased (P<0.05) as the CFP content increased. The L, a and b Hunter colors on the bread
crust showed a tendency to decrease (P<0.05) as the CFP content increased. Compared with the control, the bread
crumb darkened and presented a green color as the CFP content increased. Compared with the control (DPPH,
4.10%, ABTS, 2.17%), the free radical scavenging activities of DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS
[2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid] as antioxidant indices gradually increased (P>0.05) with the
CFP content increased (DPPH, 9.77-18.63%, ABTS, 4.30-11.40%). Collectively, these results can make a compelling
case for the functional development of CPP-containing bread due to its antioxidant properties. Furthermore, this
study intends to contribute to the development of various processed seaweed foods by expanding the availability of
CFP, which is easy to use and store for a long time.

Keyword : Antioxidant activity, Codium fragile powder, Bread, Quality, Fermentation

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