Effect of Exogenous Antioxidants on the Antioxidant Activity and Sensory Quality of Steamed Bread
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Abstract:
In this study, the specific volumes, aging processes, and sensory qualities of steamed breads in two exogenous antioxidant-treatment groups: Vitamin C (Vc) + soybean lecithin group, and Vitamin E (VE) + soybean lecithin group during processing and storage were investigated. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) assays were used to explore the effect of exogenous antioxidants on the content and antioxidant activity of polyphenols- the endogenous antioxidant-during processing and storage. The results demonstrated that the addition of Vc, VE, and soybean lecithin during the steamed bread-making process produced softer steamed bread and slowed down the aging process during a 12~48 h storage time; the specific volumes were 0.67~0.81 mL/g higher than that of the control group, showing a significant increase in specific volumes (p < 0.01); the overall sensory qualities were apparently higher than that of the control group. The DPPH radical scavenging capacity and FRAP (i.e., antioxidant activity) were enhanced during processing and storage. However, the change in total phenolic content (TPC) was not significant (p < 0.05) during the processing and storage of steamed bread. Thus, the addition of Vc, VE, and soybean lecithin could comprehensively improve the quality of steamed bread during processing and storage.
