스피루리나를 첨가한 식빵의 품질 특성

• Published in: 東아시아食生活學會誌 Vol. 21; no. 1; pp. 31 - 37
• Main Authors: 강선희(Sun Hee Kang), 이지연(Ji Yeon Lee), 김효진(Hyo Jin Kim), 김혜란(Hye Ran Kim), 유보람(Bo Ram You), 김민지(Min Ji Kim), 양기현(Ki Hyun Yang), 심은경(Eun Kyoung Shim), 김미리(Mee Ree Kim)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2011
• Subjects: 생활과학; spirulina; quality characteristics; Bread; amylogram
• ISSN: 1225-6781; 2288-8802

This study was conducted to investigate the quality characteristics of bread prepared with spirulina powder (0, 0.4, 0.8, and 1.2%). The volume and specific volume of bread decreased with increasing spirulina powder content. The pH of the bread with 1.2% spirulina powder was the highest. Content of phycocyanin increased with addition of spirulina powder. For color values, increasing spirulina powder content resulted in decreased lightness, redness, and yellowness in the crust. Amylogram showed that spirulina addition increased initial gelatinization temperature, decreased breakdown, and lowered the setback and consistency, which prevented retrogradation. Moreover, the hardness of spirulina bread decreased as spirulina addition increased. Further, springiness, cohesiveness, gumminess, chewiness. and resilience of bread with 0.8% spirulina powder were the lowest. Sensory results showed that the scores of overall preference and buying intention in the bread with 0.8% spirulina were the highest among the control and other groups.