QUALITY AND ANTIOXIDANT PROPERTIES OF ANKA-ENRICHED BREAD

Abstract

Monascus-fermented rice (anka) was used to substitute 3% of wheat flour to make bread. Bread quality including specific volume, color and sensory evaluation and antioxidant properties were analyzed. Specific volumes were 6.35, 6.24 and 5.92 cm3/g for white bread, rice-enriched bread and anka-enriched bread, respectively. Anka-enriched bread contained high amount of fiber and showed attractive red color. No differences were found in appearance, flavor and overall sensory attributes for three types of breads. Color and mouth feel attributes of anka-enriched bread were rated higher than those of white bread. Baked anka-enriched bread contained substantial amounts of functional components, monacolin K and γ-aminobutyric acid. Anka-enriched bread was more effective than white bread in antioxidant activity, reducing power and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals. Overall, anka flour could be incorporated into bread to provide its beneficial health effects. PRACTICAL APPLICATIONS Monascus-fermented rice (anka, red koji) has been used as a part of Chinese food for thousands of years and can be added to food as a supplement to extend and broaden its consumption and provide the beneficial health effects through various food products. Bread is mainly made of wheat flour, water, salt and many food ingredients have been included in bread formulation to increase its diversity, nutritional value and product appeal. Accordingly, anka was used to substitute wheat flour to make bread. Bread quality including proximate composition, specific volume, color and sensory evaluation as well as contents of functional components and antioxidant properties were valuable information for its practical application. The present work showed that anka flour could be incorporated into bread to provide its beneficial health effects.