루바브를 첨가한 치아바타 품질특성 및 최적화 조건에 관한 연구

Abstract

The average temperature that rises every year is expected to change to a subtropical climate by 2080, mainly in the central inland region. In this case, interest in research on subtropical vegetables as a new income replacement crop in the future is increasing. Among them, rubab has a high organic acid content, so it has a flavor of fruit, is widely used as a fruit substitute during the non-harvest period of fruit, and its functional value has been recognized, such as being used in various ways for confectionery. This study presented the optimal conditions for ciabatta with rubab based on the Design Expert 10 program based on sensory tests and literature surveys. Accordingly, the optimal conditions were 28.5g of rye flour and 152.5g of rubab. The sensory test results of chiata with optimized rubab showed color (5.67), taste (5.93), appearance (5.27), texture (6.00), etc. As a result of analyzing the antioxidant power of ciabatta with rubab, 21.51% of general ciabatta and 38.18% of ciabatta with rubab were added, which supports the antioxidant power of ciabatta with rubab. It is expected to lower the barriers to entry of subtropical vegetables for easy access to the general public, use them for various foods, and use them as research data for diet and alternative food development.