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©The Korean Society of Food Science and Technology
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Quality Characteristics of the Potato Juice-Added Functional White Bread
Gyeong-Phil Han, Kap-Rang Lee*, Jae-Sook Han
1, Nobuyuki Kozukue, Dong-Seok Kim, Joung-Ae Kim, and Jong-Ho Bae
2College of Human Ecology, Yeungnam University
1President, Uiduk University
2Department of Confectionery Decoration, Daegu Mirae College
Quality characteristics of functional bread added with different concentrations of potato juice and processed by basic formulation were investigated. Specific volume and baking loss of bread added with 20% potato juice (potato juice : water = 20 : 80) were the highest. Moisture and crude protein contents increased with increasing content of potato juice, while crude lipid content decreased. Lightness (L value) and yellowness (b value) of bread decreased with increasing content of potato juice, while redness (a value) increased. Texture measurement showed springiness, cohesiveness, and brittleness increased with increase of potato juice content. Highest sensory scores for color (p < 0.001), flavor, and taste (p < 0.05) were obtained from bread added with 20% potato juice, while appearance (p < 0.01) and texture (p < 0.01) of control bread were highest. Glycoalkaloid contentsof bread added with 50 and 100% potato juice were 2.85 and 5.79 mg%, respectively.
Key words: functional bread, baking, potato glycoalkaloid
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*Corresponding author: Kap-Rang Lee, College of Human Ecology, Yeungnam University, 214-1, Dae-dong, Gyeongsan, Gyeongbuk 712-749, Korea
Tel: 82-53-810-2871 Fax: 82-53-810-4666 E-mail: [email protected]
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Table 1. Formulas for the white bread added with potato juice (g)
Ingredients Ratio (%)
Content of potato juice by water (%) S1 (0) S2 (20) S3 (50) S4 (100)
Strong flour 83.3 833 833 833 833
Medium flour 16.7 167 167 167 167
Yeast 3.8 38 38 38 38
Yeast food 0.8 8 8 8 8
Salt 1.3 13 13 13 13
Sugar 9.2 92 92 92 92
Butter 12.5 125 125 125 125
Egg 27.0 270 270 270 270
Water 41.6 416 333 208 0
Potato juice 0 83 208 416
Table 2. Apparatus and conditions for analysis of glycoalkaloid by HPLC
HPLC Hitachi 655A-11 Liquid Chromatograph
Detector Shimadzu SPD-10Avp
Detection wavelength UV 208 nm
Column GL Science Inertsil NH2 (5 µm, 4.0Ü250 mm)
Column temperature 20oC (Shimadzu column oven CTO-10Avp) Solvent Acetonitrile: 20 mm Phosphate buffer
(80 : 20, v/v)
Injector Hitachi autosampler (655A-40)
Flow rate 1 mL/min
Injection volume 20 µL Integrator Hitachi D-2500
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Table 3. Baking loss rate and specific volume of the white bread added with potato juice
Variables Content of potato juice by water (%) S1 (0) S2 (20) S3 (50) S4 (100) Dough weight (g) 390.00 390.00 390.00 390.00 Bread weight (g) 348.86 346.83 351.62 352.09 Bread volume (mL) 1,468 1,546 1,469 1,334 Specific volume (mL/g) 4.21 4.46 4.18 3.79 Baking loss rate (%) 10.55 11.07 9.84 9.72 Values are means of triplicate determination.
Table 4. General composition from the white bread added with potato juice (%)
Variables Content of potato juice by water (%)
S1 (0) S2 (20) S3 (50) S4 (100)
Moisture 40.48Û0.46 39.27Û1.63 40.12Û1.71 42.14Û0.28
Crude protein 14.54Û0.04 14.51Û0.05 14.65Û0.01 14.92Û0.03
Crude lipid 10.63Û0.12 10.83Û0.12 09.13Û0.12 08.20Û0.29
Values are means of triplicate determination.
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¢ r 30.68 g(force)b 1.3V&b, 6¶¿ b ·ö 100%
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¾ ¢çöB 6¶¢ Ò~¾ 6¶&®(potato chip, potato flake )j S ãÖ ç ï F>, ³ZW (USDA) ; n*V&~¢ 6¶ 100 g C glycoal- kaloid ï 20 mg% ~& >ê ;~ ®(16).
6¶¿j Î& ~ glycoalkaloid ïf Table 7öB º :f ? 6¶¿ b ·ö & 20, 50% 5 100%¢ r 6¶ b 100 g 7~ C glycoalkaloid ïf 1.14, 2.85, 5.79 mg%î. º ³ZW(USDA)öB ; n*V&b
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ö FB glycoalkaloid& ®²ÒB~ Ï&ËWj Table 5. Color values of the white bread added with potato juice
Color value Content of potato juice by water (%)
F-value
S1 (0) S2 (20) S3 (50) S4 (100)
L 80.67 Û 0.56d 76.93 Û 2.10c 74.98 Û 1.23b 72.06 Û 0.85a 23.39***
a .-2.10 Û 1.86a .-1.78 Û 0.61a .-1.32 Û 0.03b .-0.69 Û 0.15c 149.94***0
b 19.17 Û 0.14c 18.35 Û 1.39b 15.97 Û 0.68a 15.99 Û 0.44a 12.31***
Values with different superscript letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).
Values are MeanÛS.D., n=3.
***p<0.001.
Table 6. Textural characteristics of the white bread added with potato juice
Variables Content of potato juice by water (%)
F-value
S1 (0) S2 (20) S3 (50) S4 (100)
Hardness (g/cm2) 119.91 Û 4.28a 127.41 Û 5.57a 140.95 Û 5.24b 174.19 Û 5.24c 47.62***
Cohesiveness (%) 074.64 Û 2.19 085.78 Û 5.28 086.84 Û 1.77 080.35 Û 2.40 06.07n.s.
Springness (%) 067.42 Û 0.61a 078.73 Û 0.61b 077.34 Û 1.84b 083.27 Û 1.11c 66.41**
Gumminess (g force) 023.77 Û 1.24a 030.68 Û 0.92b 031.35 Û 2.03b 042.17 Û 1.61c 76.50***
Brittleness (g force) 020.24 Û 0.53a 031.48 Û 1.41c 027.02 Û 2.58b 038.83 Û 1.45d 66.13***
Values with different superscript letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).
n.s.: Not significant.
Values are MeanÛS.D., n=3.
**p<0.01, ***p<0.001.
Table 7. Glycoalkaloid contents of the white bread added with potato juice (mg%/dw)
Glycoalkaloid Content of potato juice by water (%)
S1 (0) S2 (20) S3 (50) S4 (100)
α-Solanine - 1.00 Û 0.01 2.50 Û 0.02 5.06 Û 0.08
α-Chaconine - 0.14 Û 0.02 0.35 Û 0.04 0.73 Û 0.06
Total - 1.14 Û 0.01 2.85 Û 0.03 5.79 Û 0.07
Values are means of triplicate determination.
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Variables Content of potato juice by water (%)
F-value
S1 (0) S2 (20) S3 (50) S4 (100)
Color 3.19 Û 0.75ab 3.48 Û 1.03b 3.00 Û 0.89a 2.90 Û 1.18a 7.60***
Flavor 3.19 Û 0.98 3.62 Û 0.80 3.05 Û 0.74 2.86 Û 1.11 2.60
Taste 3.29 Û 0.72bc 3.57 Û 0.81c 3.00 Û 0.84ab 2.67 Û 1.11a 4.06*
Appearance 3.81 Û 1.03b 3.14 Û 0.79a 3.00 Û 0.63a 2.90 Û 0.89a 4.87**
Texture 3.71 Û 1.06b 3.48 Û 0.87b 2.76 Û 0.77a 2.81 Û 1.17a 5.01**
Overall acceptability 3.48 Û 0.87c 3.38 Û 0.67bc 2.71 Û 0.64a 3.00 Û 1.22ab 3.33*
Values with different superscript letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).
Values are meanÛS.D..
*p<0.05, **p<0.01, ***p<0.001.
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