단호박을 첨가한 식빵의 품질 및 기호도 특성

Abstract

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.