홍삼 분말 첨가 식빵의 이화학적 및 관능적 특성 = The Physicochemical and Sensory Characteristics of Bread Added with Red Ginseng Powder

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the quality characteristics of the bread with red ginseng powder(RG). Four different powder concentration levels of 0, 3, 6, and $9\%$ were added to flour to make the bread. The appearance, pH, water holding capacity, specific volume, color, texture, and sensory properties were analyzed. pH of bread with RG had no difference according to the content of the red ginseng powder. The specific volume of the bread containing $0,\;3,\;6\%$ were bigger than that of the bread with $RG-9\%$. The water holding capacity of the bread with $RG-9\%$ was the highest. As the amounts of RG increased, L-values of the bread crumb were decreased and a- and b-values were increased. As a result of texture measuring by texture analyzer, hardness and gumminess were not affected by the addition of RG. Also, springiness, cohesiveness, and chewiness were not significantly different among the control, $RG-3\%\;and\;RG-9\%$. In sensory evaluation, color, flavor, taste and overall acceptability in the bread with $RG-9\%$ were significantly lower than the control and the other groups. On the other hand, the best result for sensory characteristics showed when red ginseng powder at $3\%$ level was added to the bread.

참고문헌 (Reference)

1 "root powder on the quality of dough" 573-578,

2 "SAS/STAT User Guide. Statistics. Verson 6.03" Statistical Anlysis Systems Institute, Cary, NC, USA. 1998

3 "Quality characteristics of the white bread added with onion powder" 35 : 1124-1128, 2003

4 "Quality characteristics of the breads added with freeze dried old pummkin powders" 20 : 126-132, 2004

5 "Quality characteristics of bread prepared with the addition of curry powder" 19 : 447-453, 2003

6 "Quality characteristics of bread prepared by the addtion of black soybean powder" 13 : 334-342, 2003

7 "Quality characteristics of bread containing Laminaria powder" 32 : 406-412, 2003

8 "Quality characteristics of bread added with Gastrodia elata blume powder" 33 : 437-443, 2001

9 "Quality characteristics of bread added Monascus anka powder" 9 : 39-50, 2003

10 "Properties on the quality characteristics of bread added with coriander" 17 : 269-274, 2001

11 "Properties on the quality characteristics of bread added with Angelica keiskei Koidz flour" 28 : 118-125, 1999

12 "Present and its prospect of red ginseng efficacy research" 8 : 30-37, 2003

13 "Physico-chemical characteristics of Korean red ginseng powder on pulverizing methods" 32 : 363-369, 2003

14 "Peanut hull as a potential source of dietary fiber" 46 : 445-450, 1981

15 "Food composition table, sixth revision, National Rural Living Science Institute" Rural Development Administration 2001

16 "Flavor characteristics of Korean red ginseng" 24 : 148-152, 2000

17 "Effects of sweet persimmon powder on the characteristics of bread" 31 : 738-742, 2002

18 "Effects of pine pollen powder on the quality of white bread prepared with Korean domestic wheat flour" 14 : 339-345, 2001

19 "Effects of lotus" 2002

20 "Effect of green tea addition on the quality of white bread" 15 : 395-400, 1999

21 "Effect of flour brew with Bifidobacterium bifidum as a natural bread improver" 28 : 1275-1282, 1999

22 "Clinical application and efficacy of Korean ginseng" 26 : 111-131, 2002

23 "Characteristics of the water soluble browning reaction of Korean red ginseng as affected by heating treatment" 22 : 193-199, 1998

24 "Breadmaking quality of einkorn wheat" 73 : 208-214, 1996

25 "A study on the sensory and texture characteristics of bread with roasted soybean powder" 13 : 266-271, 1997