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모링가잎 분말을 첨가한 모닝빵의 품질 특성

Quality Characteristics of Morning Rolls Added with Moringa (Moringa oleefera L.) Leaf Powder

강근옥|오정훈|나성주
한국외식산업학회 (The Korean Foodservice Association)|2024.04|한국외식산업학회지 (FoodService Industry Journal)|제20권 제2호|pp. 117-132|DOI 10.22509/kfsa.2024.20.2.008

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quality characteristicsMoringa leaf powdermorning rolls
주제분류관광학

초록

In this study, the quality characteristics of morning rolls added with moringa leaf powder were measured to determine the optimal mixing ratio (0, 1, 3, 5, and 7%). The height, baking loss rate, and oven spring of morning rolls decreased significantly in proportion to the amount of moringa leaf powder added. Also, L, a and b values of the Hunter’s color scale decreased significantly. In texture, hardness, gumminess, and chewiness increased to 67.46~92.97 g, 18.33~31.23 g, and 1.12~2.12 mJ each, significantly. The total polyphenol content (4.86~9.24 mg GAE/mL), the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (13.02~24.21%) and the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity (27.14~37.32%) of morning rolls increased significantly with the increase in the amount of moringa leaf powder. In sensory evaluation, morning rolls containing 3% moringa leaf powder showed a high score with regard to taste, color, flavor, texture and overall acceptability.

Abstract

In this study, the quality characteristics of morning rolls added with moringa leaf powder were measured to determine the optimal mixing ratio (0, 1, 3, 5, and 7%). The height, baking loss rate, and oven spring of morning rolls decreased significantly in proportion to the amount of moringa leaf powder added. Also, L, a and b values of the Hunter’s color scale decreased significantly. In texture, hardness, gumminess, and chewiness increased to 67.46~92.97 g, 18.33~31.23 g, and 1.12~2.12 mJ each, significantly. The total polyphenol content (4.86~9.24 mg GAE/mL), the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (13.02~24.21%) and the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity (27.14~37.32%) of morning rolls increased significantly with the increase in the amount of moringa leaf powder. In sensory evaluation, morning rolls containing 3% moringa leaf powder showed a high score with regard to taste, color, flavor, texture and overall acceptability.

참고문헌 (50)

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