Effect of kañiwa (Chenopodium pallidicaule) as a wheat substitute on bakery products
- 주제(키워드) bakery product , wheat substitution , kañiwa , physicochemical properties , sensory evaluation
- 발행기관 고려대학교 대학원
- 지도교수 김인환
- 발행년도 2021
- 학위수여년월 2021. 8
- 학위구분 석사
- 학과 대학원 의생명융합과학과
- 원문페이지 89 p
- UCI I804:11009-000000252023
- DOI 10.23186/korea.000000252023.11009.0001274
- 본문언어 영어
초록/요약
Wheat is one of the three major grains consumed worldwide, but it can cause various diseases caused by gluten, so interest in gluten-free foods and related markets are gradually growing. In this study kañiwa, one of the gluten-free foods, was used as a wheat substitute to confirm its applicability in bakery products. The addition ratio of kañiwa flour was replaced with 25%, 50%, 75%, and 100% for pound cakes, and 5%, 10%, 15%, and 20% for muffins. As the addition ratio of the kañiwa flour increased, the baking loss, height, and specific volume decreased, while the weight increased. The external and internal colors of the product darkened in proportion to the amount of kañiwa flour added. In addition, the small-sized pores increased, and the surface of the gluten matrix gradually became irregular and uneven. This was consistent with the results of increasing the hardness and chewiness but decreasing the cohesiveness when measuring the texture. Meanwhile, the addition of kañiwa flour improved retarding retrogradation effect by lowering the amylose content of the product, and the antioxidant activity was also higher than that of the control group. As a result of sensory evaluation, when replacing up to 25% and 5% of kañiwa flour for pound cake and muffin, respectively, the overall preference showed the highest value, showing the most similar results to the control group.
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ABSTRACT ⅰ
CONTENTS ⅲ
LIST OF TABLES ⅵ
LIST OF FIGURES vii
1. INTRODUCTION 1
2. MATERIALS AND METHODS 5
2.1. Effects of the Addition of Kaiwa (Chenopodium pallidicaule) Flour on Textural, Physical, and Sensory Properties of Pound Cakes 5
2.1.1. Materials 5
2.1.2. Preparation of pound cake 5
2.1.3. Characterization of pound cake 6
2.1.4. Texture analysis 8
2.1.5. Extraction of antioxidant compound 8
2.1.6. Total polyphenol content 8
2.1.7. Total flavonoid content 9
2.1.8. Ferric-reducing antioxidant power 10
2.1.9. Sensory evaluation 10
2.2. Effect of the Addition of Kaiwa (Chenopodium pallidicaule) Flour on Physical Properties and Retarding Retrogradation by Shelf-Life of Muffin 11
2.2.1. Materials 11
2.2.2. Preparation of muffin 11
2.2.3. Solvent retention capacity 14
2.2.4. Characterization of muffin 14
2.2.5. Texture analysis 15
2.2.6. Microstructure analysis 15
2.2.7. Retrogradation analysis 16
2.2.8. Sensory evaluation 17
2.3. Statistical analysis 18
3. RESULTS AND DISCUSSION 19
3.1. Effects of the Addition of Kaiwa (Chenopodium pallidicaule) Flour on Textural, Physical, and Sensory Properties of Pound Cakes 19
3.1.1. Batter and pound cake properties 19
3.1.2. Color values 24
3.1.3. Texture analysis 28
3.1.4. Antioxidant activity 32
3.1.5. Sensory evaluation 35
3.2. Effect of the Addition of Kaiwa (Chenopodium pallidicaule) Flour on Physical Properties and Retarding Retrogradation by Shelf-Life of Muffin 38
3.2.1. Solvent retention capacity 38
3.2.2. Batter and muffin properties 43
3.2.3. Color values 48
3.2.4. Texture analysis 51
3.2.5. Microstructure analysis 54
3.2.6. Retrogradation analysis 57
3.2.7. Sensory evaluation 61
4. CONCLUSION 64
ABSTRACT IN KOREAN 66
REFERENCES 68
APPENDIX 74
