들깨박을 첨가한 식빵의 품질특성

Abstract

This study attempted to examine the possibility of using perilla seeds as a confectionery and baking material by preparing bread by varying the addition rate of perilla seeds powder to 0%, 10%, 20%, and 30%, and analyzing the effects on physical properties, chromaticity, physical properties, sensory quality, and antioxidant functionality. First, the volume of bread was the highest at 2208 mL in the control group, and it decreased as the amount of perilla seeds added increased. Second, the chromaticity of the Crust L value decreased from 37.56 in the control group to PF30 33.96, and the Crumb L value decreased significantly from 74.50 in the control group to PF30 48.16. On the other hand, the yellowness (b value) decreased as it increased according to the redness (a value) and the amount of added inside. Third, in the physical property test, there were significant differences in hardness (p<0.01), cohesiveness (p<0.05), adhesive (p<0.01), and chewability (p<0.05). On the other hand, there was no significant difference in adhesion and elasticity in all attached furniture. Fourth, in the sensory evaluation, PF20 (4.33) was the highest in overall preference, followed by PF10 (3.80), PF30 (2.60), and control (2.53). Fifth, the DPPH radical scavenging activity of the perilla seed extract increased proportionally with increasing concentration, and showed a high scavenging rate of 46.5% at 195.3 μg/mL. In addition, the total polyphenol content of the bread with perilla seed was 842.08 μg GAE/g, about 2.5 times that of the control (332.21 μg GAE/g), and the antioxidant functionality was greatly enhanced when the perilla seed was added. This study is significant in that it provides a basis for recycling perilla seeds with high nutritional value but low utilization as confectionery and baking materials.