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ISSN : 1225-7060(Print)
ISSN : 2288-7148(Online)
Journal of The Korean Society of Food Culture Vol.28 No.1 pp.107-113

설탕 대체제로 야콘 농축액을 사용하여 제조한 식빵의 저장 중 물성변화

이규희1, 김원모2, 김미경1*
1우송대학교 외식조리영양학부, 2우송정보대학 제과제빵학과

Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute

Mi-Kyung Kim1*, Gyu-Hee Lee1, Won-Mo Kim2
1School of Culinary Nutrition, Woo-Song University
2Department of Baking & Pastry, Woo-Song College


Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has asweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates weresubstituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changesduring storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar wereinvestigated. During storage, the water contents and water activities of the breads made with high amounts of yaconconcentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with highamounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yaconconcentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yaconconcentrates for sugar in pan bread improved the bread quality.