Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea

Ho S. Lim, So H. Park, Kashif Ghafoor, Sung Y. Hwang, Jiyong Park

Research output: Contribution to journalArticle

67 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1577-1582
Number of pages6
JournalFood Chemistry
Volume124
Issue number4
DOIs
Publication statusPublished - 2011 Feb 1

Fingerprint

Curcuma
Curcuma longa
Republic of Korea
turmeric
Bread
South Korea
Powders
breads
Antioxidants
antioxidants
powders
Triticum
Curcumin
curcumin
wheat flour
Flour
wheat
Color
Phenols
texture

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Cite this

Lim, Ho S. ; Park, So H. ; Ghafoor, Kashif ; Hwang, Sung Y. ; Park, Jiyong. / Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. In: Food Chemistry. 2011 ; Vol. 124, No. 4. pp. 1577-1582.
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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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Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. / Lim, Ho S.; Park, So H.; Ghafoor, Kashif; Hwang, Sung Y.; Park, Jiyong.

In: Food Chemistry, Vol. 124, No. 4, 01.02.2011, p. 1577-1582.

Research output: Contribution to journalArticle

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