커피생두 분말 첨가 식빵의 품질 특성과 항산화 활성

• Published in: 東아시아食生活學會誌 Vol. 27; no. 2; pp. 97 - 103
• Main Authors: 박진영(Jin Young Park), 유승석(Seung Seok Yoo)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2017
• Subjects: 생활과학; functional bread; green coffee bean; bread; antioxidative activity; Coffee
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2017.4.27.2.97

This study investigated the quality characteristics and antioxidant activities of breads prepared with 0, 3, 6, 9 and 12% green coffee bean powder. Fermentation rate of dough was reduced with increasing green coffee bean powder content. Volume, weight, and specific volume also decreased, whereas pH of breads increased with increasing content of green coffee bean powder. As powder concentration increased, 'L' value of breads decreased, whereas 'a' and 'b' values of breads increased. The hardness of breads increased upon addition of green coffee bean powder, whereas cohesiveness and springiness decreased. Chewiness was not significantly different among the groups. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was significantly elevated by addition of green coffee bean powder. In the sensory evaluation, color, flavor and texture were highest in the control group. The sample containing 3% green coffee bean powder had the highest taste score. Overall acceptability was highest in the control group but not significantly different from the control group in breads with 3% and 6% green coffee bean powder.