Abstract
This study was carried out to investigate the quality characteristics and antioxidative activity of bread containing lotus leaf powder (in ratios of 0, 1, 2, and 3% of the total flour). The pH of dough and bread were decreased as the concentration of lotus leaf powder increased. The volume of dough during fermentation did not show significant difference between 1% lotus leaf powder containing dough and control. The weight of bread increased by addition of lotus leaf powder. The volume, specific volume and baking loss rate of the bread decreased as lotus leaf powder levels increased. Redness and yellowness of the inner crumb were decreased by the addition of lotus leaf powder, but lightness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly as the concentration of lotus leaf powder increased. The overall acceptability of bread containing 1% lotus leaf powder showed no significant difference compared with control. The result exhibited that adding the lotus leaf powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 1% (w/w) lotus leaf powder into the bread formula.
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