지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.19 No.2
- 발행연도
- 2014.6
- 수록면
- 115 - 123 (9page)
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초록· 키워드
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In the current study, wheat flour was mixed with high quality cassava flour (HQCF) in several ratios: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-diphenyl- 1-picrylhydrazyl radical (DPPH) scavenging assay, reducing power assay] revealed that the bread samples had considerable antioxidant capacities. Substitution of wheat flour with HQCF at various concentrations resulted in dose dependent decreases in the mineral and protein contents of the resulting bread samples. The crude fiber content of the bread samples was minimal, while the carbohydrate content of the bread samples ranged from 43.86% to 48.64%. A 20% substitution of wheat flour with HQCF yielded bread samples with a general acceptability that was comparable to that of 100% wheat bread. The mean bacteria counts of the bread samples ranged from 2.0×103 CFU/mL to 1.4×104 CFU/mL, while the fungal counts ranged from 0 CFU/mL to 3×103 CFU/mL. There was a positive correlation between the DPPH antioxidant activities and the reducing powers of the bread samples (R2=0.871) and a positive correlation between the DPPH antioxidant activities and the flavonoid contents of the bread samples (R2=0.487). The higher microbial load of the NRCRI cassava bread samples indicates that these bread samples may have a shorter shelf life than the 100% wheat bread. The significant positive correlation between total flavonoid content and reducing power (R2=0.750) suggests that the flavonoids present in the lipophilic fractions of the bread samples could be responsible for the reductive capacities of the bread samples.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
REFERENCES
참고문헌 (40)
참고문헌 신청
1. [학술지(정기간행물)] - David M / 2006 / Nigeria, no. 1 market for U.S. wheat;potential for other grains and feeds / USAID Foreign Agric Serv Bull 21 : 1 ~ 2
2. [단행본] - FAO / 2004 / FAO Statistical Yearbook 2004 / Food and Agriculture Organization
3. [학술지(정기간행물)] - Edema MO / 2005 / Evaluation of maizesoybean flour blends for sour maize bread production in Nigeria / Afr J Biotechnol 4 : 911 ~ 918
4. [학술지(정기간행물)] - Elijah IO / 2014 / The prospects and challenges of cassava inclusion in wheat bread policy in Nigeria / International Journal Science Technology and Society 2 : 6 ~ 17
5. [학술지(정기간행물)] - Ukwuru MU / 2013 / Recent development in cassava-based products research / Academia Journal of Food Research 1 : 1 ~ 13
2. [단행본] - FAO / 2004 / FAO Statistical Yearbook 2004 / Food and Agriculture Organization
3. [학술지(정기간행물)] - Edema MO / 2005 / Evaluation of maizesoybean flour blends for sour maize bread production in Nigeria / Afr J Biotechnol 4 : 911 ~ 918
4. [학술지(정기간행물)] - Elijah IO / 2014 / The prospects and challenges of cassava inclusion in wheat bread policy in Nigeria / International Journal Science Technology and Society 2 : 6 ~ 17
5. [학술지(정기간행물)] - Ukwuru MU / 2013 / Recent development in cassava-based products research / Academia Journal of Food Research 1 : 1 ~ 13
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UCI(KEPA) : I410-ECN-0101-2015-510-001679087