Earticle

초록

영어

This study examined the imporvement of bread quality with Ecklonia stolonifera Okamura extracts(EOE). When counted, the viable cell number in bread with 0.5% of EOE dramatically was decreased by about 1 log cycle as compared to that of bread without EOE. With regard to oxidation, the content of shown to have the highest antioxidative effect. The moisture contents of bread with EOE and bread without EOE were not much different during the early storge period. After nine days of storage, however, the moisture contents of bread without EOE and bread with 0.5% of EOE decrease about 16%. On the other hand, the moisture contents of bread with 1% and 2% of EOE did not change dramatically. Their moisture content was decreased by only ---% during the same storage period. Although color, lightness and redness gradually diminished with increasing amounts of EOE in bread, conversely yellowness increased. In the sensory evaluation, bread with 0.5∼2% of EOE scored the higher than with EOE. Bread with 2% of EOE scored the lowest of the various bread tested. From these results, the addintion of 2% EOE in bead had a good effect on improvement of preservation and development of quality.

목차

Abstract
 I. 서론
 II. 재료 및 방법
  1. 실험재료
  2. 추출물의 제조
  3. 모닝빵의 제조
  4. 일반세균 및 곰팡이수 측정
  5. 산화도 측정
  6. 색차
  7. 물성
  8. pH
  9. 수분함량 측정
  10. 관능평가
  11. 통계처리
 III. 연구결과
  1. 산화도
  2. PH
  3. 수분함량
  4. 색도
  5. 물성
  6. 관능평가
 V. 결론
 감사의 글
 참고문헌

키워드

저자

• 최정수 [ Choi Jung-Soo | 경남정보대학 식품과학계열 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  대한건강과학학회지 [Journal of Korean society of health sciences]

• 간기

  반년간

• pISSN

  1738-401X

• 수록기간

  2004~2025

• 십진분류

  KDC 517 DDC 613