Physicochemical and sensory characteristics of green tea extract fortified steamed bread during storage

ANANINGSIH, VICTORIA KRISTINA (2013) Physicochemical and sensory characteristics of green tea extract fortified steamed bread during storage. Physicochemical and sensory characteristics of green tea extract fortified steamed bread during storage.

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Abstract

Complex physicochemical changes occur during the storage of steamed bread that are responsible for the firming and staling phenomena. In this research, instrumental and sensory analyses were conducted to investigate the effect of green tea extract (GTE) on the physicochemical and sensory characteristics of steamed bread before and after storage. Fortification of GTE as well as the storage conditions had no effect on the moisture content of steamed bread. GTE fortification of 0.25% and 0.50% resulted in similar specific volumes and crumb firmness compared to those of control, while 0.75% GTE significantly reduced the specific volume and increased the crumb firmness. After one week of refrigerated storage, the resteamed samples of bread containing 0.25% and 0.5% GTE were softer than the control. Differential scanning calorimetry (DSC) was used to determine the extent of amylopectin recrystallization during storage, and GTE showed a reducing effect on starch retrogradation. Sensory analysis by a trained panel indicated no difference in hardness, cohesiveness and stickiness by the fortifications of 0% (i.e. control), 0.25%, 0.50% and 0.75% GTE. While, increasing the GTE concentration led to an increase of astringency and a decrease of brightness.

Item Type: Article
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: ms F. Dewi Retnowati
Date Deposited: 27 Nov 2020 07:27
Last Modified: 27 Nov 2020 07:27
URI: http://repository.unika.ac.id/id/eprint/22593

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