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This study investigated the quality and antioxidant characteristics of rice morning bread prepared with the addition of apple peel powder (APP, 0, 4, 8, and 12% w/w). It sought to evaluate the influence of APP on the antioxidant capacity of rice morning bread. The findings are summarized as follows: First, as the APP content increased, the weight of the rice morning bread significantly increased, while the volume and specific volume decreased (p<0.001). Second, the Hunter color values showed that the L value (lightness) decreased, whereas the a (redness) and b (yellowness) values increased significantly. Third, texture profile analysis revealed that hardness and chewiness increased with increasing APP levels, whereas cohesiveness decreased (p<0.001). Fourth, antioxidant activities (measured with 2,2-diphenyl-1-picrylhydrazyl [DPPH], 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] radical scavenging ability, and ferric reducing antioxidant power [FRAP]) improved significantly. Fifth, the total phenolic content (TPC) of rice morning bread significantly increased with increasing levels of APP (p<0.05). In conclusion, although APP significantly enhances antioxidant properties, given the bread's physical characteristics, a 4% addition is most appropriate. This study suggests that apple peel powder, a sustainable byproduct, is a promising material for developing functional bakery products.
I. 서 론
II. 연구내용 및 방법
1. 실험 재료
2. 사과껍질분말 첨가 쌀모닝빵 제조
3. 사과껍질분말 첨가 쌀모닝빵의 중량, 부피 및 비용적측정
4. 사과껍질분말 첨가 쌀모닝빵의 색도 측정
5. 사과껍질분말 첨가 쌀모닝빵의 텍스쳐 특성 측정
6. 사과껍질분말 첨가 쌀모닝빵의 항산화능 특성 분석
7. 통계처리
III. 결과 및 고찰
1. 사과껍질분말 첨가 쌀모닝빵의 중량, 부피 및 비용적
2. 사과껍질분말 첨가 쌀모닝빵의 색도
3. 사과껍질분말 첨가 쌀모닝빵의 텍스쳐 특성
4. 사과껍질분말 첨가 쌀모닝빵의 총 페놀 화합물 함량
5. 사과껍질분말 첨가 쌀모닝빵의 DPPH, ABTS 및 FRAP특성 결과
IV. 요약 및 결론
저자 정보
Conflict of Interest
References
