This study investigated the surface tension and foaming properties of the hot-water extracts of pumpkin leaf and chickpea, as well as the effects of the plant hot-water extracts on white pan bread baking. Propylene glycol alginate (PGA), a synthetic emulsifier widely used in bakery, was used as a control. Pumpkin leaf water extract showed lower surface tension and comparable foaming capacity, compared with chickpea water extract and PGA solution when total solid  0.15% (w/w). Chickpea water extract showed the highest foam stability when total solid  0.15% (w/w). The dough was found to have a weak gel structure, and its viscoelastic properties were not significantly influenced by adding 0.05% or 0.15% (w/w) (based on total solid content) plant water extracts or PGA. The specific volume of the bread increased, and the baking loss was reduced by adding the two plant water extracts of total solid 0.15% (w/w). The hardness and chewiness of the bread crumb were reduced to a level comparable to the crumb containing 0.05% (w/w) PGA. The results showed that the pumpkin leaf water extract could be an effective natural emulsifier with a high phenolic content for bakery products.

산화방지제인 아스코르빈산(AA), 에리쏘르빈산(isoAA), 아스코르빌파르미테이트(AP), 아스코르빌스테아레이트(AS)에 대한 ‘식품 중 식품첨가물 분석법’을 검증하고 미비점을 개선하였다. 고속액체크로마토그래피 자외선검출기법을 이용하여 검출한계(LOD), 정량한계(LOQ), 상관계수(R2) 등을 측정하였고 돼지기름(lard), 사이다를 이용한 모델식품에서의 회수율과 재현성을 측정하였다. AA와 isoAA의 검출한계는 각각 0.46, 0.48 μg/mL이었으며, 회수율은 각각 86.35-94.78, 84.76-95.02%를 나타내었고 상관계수는 모두 0.999이상을 보였다. AP와 AS의 현 분석법은 메탄올을 용매로 사용하지만 메탄올 용매에서 AP와 AS는 불안정하였다. 냉장온도에서 에탄올을 용매로 사용 시 다른 용매에 비해 유의적으로 높은 안정성을 나타내어 기존 용매의 불안정성을 개선할 수 있었다.