Effect of Storage on the Antioxidant, Color and Sensory Properties of Local Bread

Abstract

The aim of this study is to evaluate the effect of storage on antioxidant, color and sensory properties of bread, containing sourdough and potato puree, baked in stone oven in Afyonkarahisar which is city of Turkey. Sourdough was used as yeast for the production of bread. Potato puree was added to the formulation at the ratio of 30%. Breads were stored in sealed polyethylene bag at room temperature (20°C) for 1, 5 and 10 days. Bread characterization, color, β-carotene, phenolics, minerals were analyzed and a sensory evaluation was performed. Decrease in bread mass, height, width, crust thickness, total volume and specific volume were observed. β-carotene and phenolic compounds quantity of breads decreased with increasing of storage time. Storage caused a change in the crumb color of breads. Storage statistically didn’t affect the crust color values of breads. According to the panelist scores, it can be concluded that all breads stored 1, 5 and 10 days had a desired crust color, crumb texture, porosity, aroma and overall acceptance.