카무트 분말을 첨가한 꽈배기의 품질특성 및 항산화활성 = Quality characteristics and antioxidant activity of twisted bread with Kamut(Triticum turanicum jakubz) powder

다국어 초록 (Multilingual Abstract)

Purpose: This study examined the quality characteristics and antioxidant effects of twisted breadsticks according to their Kamut powder (KP) content. Methods: KP was added in the ratios of 0%, 15%, 30%, 50%, 75%, and 100% to make twisted breadsticks. The pH, chromaticity, water content, ash, crude protein, crude fat, selenium, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the texture of the breadsticks were investigated, and a sensory evaluation was carried out. Results: As the amount of KP added increased, the pH and moisture content tended to decrease, and the overall color of the twisted breadsticks darkened, and its red and yellow colors increased. The content of ash and crude protein increased as the KP content increased, and that of crude fat decreased. As the KP content increased, selenium, ABTS, and DPPH radical scavenging activity, which are indicators used to measure antioxidant activity, also increased. The textural properties, namely hardness, gumminess, and chewability, increased as the amount of KP added increased, but springiness decreased. The sensory evaluation revealed that in terms of appearance, flavor, taste, texture, and overall acceptability, it would be most appropriate to add 30% or 50% of KP. Conclusion: These results suggest that adding 50% KP while making twisted breadsticks could be optimal for improving the functionality and quality characteristics.