Quality Characteristics and Antioxidant Properties of White Bread Added with Cabbage Powder and Radish Juice

In this study, cabbage powder and radish juice with antioxidant and various physiological activities were added to pan bread in a ratio of 2-8% to experiment with quality characteristics and antioxidant properties to find out the applicability to bread. pH, moisture content, and total soluble solids decreased as the amount added increased, weight increased, and volume, baking loss rate, and specific volume decreased. As the chromaticity increased, the L, a, and b values of the crust tended to decrease and become darker. Excluding cohesiveness, hardness, springiness, gumminess, and chewiness were lowest in the control group and tended to significantly increase as the amount added increased. DPPH, ABTS free radical, and total polyphenol contents showed significantly higher antioxidant properties as the amount of cabbage powder and radish juice added increased. In the case of sensory evaluation, some samples containing cabbage and radish juice received high evaluations, and CR4 and CR2 showed particularly high preference. As a result, high antioxidant properties and various physiologically active substances of cabbage powder and radish juice can be produced, and it is believed that it will provide meaningful basic research data as applicable materials in other food fields.