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

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78 Citations (Scopus)


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
Issue number4
Publication statusPublished - 2011 Feb 1


All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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