금강밀싹 가루를 첨가한 건빵의 일반 품질특성 및 생리활성

• Published in: 한국식품과학회지 Vol. 56; no. 4; pp. 446 - 457
• Main Authors: 장유정(Yujeong Jang), 홍예은(Yeeun Hong), 신지안(Jian Shin), 김하정(Hajeong Kim), 한인화(Inhwa Han)
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.08.2024
• Subjects: 식품과학; antioxidant activities; wheat sprout; quality characteristics; hardtack; Keumkang
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2024.56.4.446

This study investigated the quality characteristics and physiological activities of hardtacks containing 0, 1, 5, and 10% Keumkang wheat sprout powder. As the wheat sprout powder content in the hardtacks increased, the pH and lightness of hardtacks significantly decreased, but there were no significant differences in crude ash, protein, and carbohydrate contents and hardness. The moisture and sugar contents, in vitro protein digestibility, browning index, and spread factor of hardtacks significantly increased. The total polyphenol contents of water and 80% ethanol extracts of hardtacks significantly increased with the amount of wheat sprouts. Total flavonoid contents, DPPH radical scavenging and superoxide dismutase-like activities also increased and were higher in the water extract of hardtacks. ABTS radical scavenging activity, reducing power, and lipase inhibitory activity also increased, which were higher in the 80% ethanol extract. These positive results show that Keumkang wheat sprouts can be applied to hardtacks and increase their functionality. KCI Citation Count: 0