Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea |
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Authors: | Ho S Lim So H Park Kashif Ghafoor Sung Y Hwang Jiyong Park |
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Affiliation: | 1. Department of Biotechnology, Yonsei University, 262 Seongsanno, Seodaemun-gu, Seoul 120-749, Republic of Korea;2. HanSung Co. Food Research Center, 222-69, Nae-Dong, Ojeung-gu, Bucheon City, Gyeonggi-do 421-160, Republic of Korea;3. Department of Food Science and Nutrition, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia;4. Department of Food Biotechnology, Hankyong National University, 67 Seokjung-dong, Anseong, Gyeonggi -do 456-749, Republic of Korea |
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Abstract: | Turmeric (Curcuma longa L.) powder was used to substitute 0%, 2%, 4%, 6% and 8% of wheat flour for making turmeric wheat breads. Proximate composition, physical quality, functional components (curcumin and total phenols) and antioxidant properties of breads containing turmeric were analysed and compared with those of wheat bread. Hardness, crumb colour a and b values, curcumin content and total phenolic contents of breads significantly increased with the addition of turmeric powder. Water activity, specific volume and crumb colour L value of breads decreased with the addition of turmeric powder. Breads containing turmeric powder also showed good antioxidant activity as tested by the β-carotene-linoleate bleaching assay. A 4% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to wheat bread. Breads containing turmeric powder can thus be developed as a health-promoting functional food. |
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Keywords: | Bread Turmeric powder Curcumin Total phenols Antioxidant activity Sensory quality |
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