Quality and antioxidant properties of bread containing turmeric ( Curcuma longa L.) cultivated in South Korea

• Published in: Food chemistry Vol. 124; no. 4; pp. 1577 - 1582
• Main Authors: Lim, Ho S., Park, So H., Ghafoor, Kashif, Hwang, Sung Y., Park, Jiyong
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.02.2011; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Antioxidant activity; Biological and medical sciences; Bread; breadmaking quality; breads; Cereal and baking product industries; color; Curcuma longa; Curcumin; food analysis; food composition; Food industries; functional foods; Fundamental and applied biological sciences. Psychology; hardness; phenolic compounds; phenols; powders; proximate composition; sensory properties; Sensory quality; South Korea; Total phenols; turmeric; Turmeric powder; water activity; wheat; wheat flour; South Korea; Asia; Korea; Turmeric powder; Curcumin; Total phenols; Sensory quality; Antioxidant activity; Bread; Bakery product; Antioxidant; Properties; Powder; Turmeric; Phenol; Cereal product; Quality; Phenols
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.08.016

Turmeric ( Curcuma longa L.) powder was used to substitute 0%, 2%, 4%, 6% and 8% of wheat flour for making turmeric wheat breads. Proximate composition, physical quality, functional components (curcumin and total phenols) and antioxidant properties of breads containing turmeric were analysed and compared with those of wheat bread. Hardness, crumb colour a and b values, curcumin content and total phenolic contents of breads significantly increased with the addition of turmeric powder. Water activity, specific volume and crumb colour L value of breads decreased with the addition of turmeric powder. Breads containing turmeric powder also showed good antioxidant activity as tested by the β-carotene-linoleate bleaching assay. A 4% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to wheat bread. Breads containing turmeric powder can thus be developed as a health-promoting functional food.