대봉감즙을 첨가한 식빵의 품질특성 및 항산화 활성

Purpose: This study compared the quality characteristics and antioxidant activity of breads prepared by adding extracted Daebong persimmon juice (DPJ). Methods: Instead of water being used for bread dough, 0%, 10%, 20% and 30% DPJ were added to prepare a control and three kinds of DPJ bread. The weight, volume, baking loss rate, color, texture, antioxidant activity, and sensory evaluation of bread added with DPJ were determined. In addition, the moisture content and pH change of the bread during 7 days storage at 25℃ were measured to examine the shelf life of the bread. Results: The volume, specific volume and baking loss of bread tended to decrease with the addition of DPJ. The color of bread was increased in redness (a) as the amount of DPJ increased, and the lightness (L) and yellowness (b) decreased. The hardness, gumminess, and chewiness of bread were significantly different according to the addition of DPJ (p<0.001), especially in the bread added with 30% DPJ. The antioxidant activity of DPJ was also observed in the bread added with DPJ. The total phenolic content and DPPH radical scavenging activity of bread were increased with the addition of DPJ, and the antioxidant activity was highest in the bread added with 30% DPJ. As a result of the characteristic difference test, there was a significant difference in the surface color, internal color, and roasted taste of the bread (p<0.001). The preference test showed the highest overall acceptance of bread added with 30% DPJ. The moisture content and the pH of the DPJ bread decreased during storage for 7 days at 25℃. Conclusion: As a result, DPJ affected the quality characteristics and antioxidant activity of the bread. In particular, the bread prepared by adding 30% DPJ had the high antioxidant activity and it was considered to have the best quality characteristics.