Optimization of Pan Bread Prepared with Ramie Powder and Preservation of Optimized Pan Bread Treated by Gamma Irradiation during Storage

Abstract

This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed significant differences in flavor (p<0.05), appearance (p<0.01), color (p<0.01), moistness (p<0.01), and overall quality (p<0.05) based on the amount of ramie powder added. As a result, the optimum formulations by numerical and graphical methods were calculated to be as follows: ramie powder 2.76 g (0.92%) and water 184.7 mL. Optimized pan bread with ramie powder and white pan bread were irradiated with gamma-rays at doses of 0, 10, 15, and 20 kGy. The total bacterial growth increased with the longer storage time and the least amount of ramie powder added. Consequently, these results suggest that the addition of ramie powder to pan bread provides added value to the bread in terms of increased shelf life.

Phytochemical Profiles and Antioxidant Activities in Six Species of Ramie Leaves

“…Ramie has vigorous vegetative growth and can be harvested three times per year in south China areas. Ramie leaves is a abundant by-product and have been consumed in the form of rice-cake or as a tea and are used in traditional medicine for treatment of diarrhea and snake bites [7] . Ramie extracts have high-grade of physiological functions, such as antioxidant, antibacterial and antifungal activities that restrain both bacterial and fungal attacks, and also anticancer effects on lung and liver cancers [8] .…”

Effects of the Addition of Ecklonia cava Powder on the Selected Physicochemical and Sensory Quality of White Pan Bread

“…Rapidly growing concerns about healthy diets nowadays have led us to demand for wheat based products with value-added ingredients. In an attempt to fortify quality of common bread, several food ingredients such as rosemary extract ( 3 ), coriander leaf powder ( 4 ), ramie powder ( 5 ), ginseng powder ( 6 ), and intermediated pearled wheat fraction ( 7 ) to name a few, have been incorporated into wheat flour at different levels, and their quality has been studied.…”