Quality Characteristics and Antioxidant Activities of Morning Bread with the Addition of Whole Citron (Citrus junos seib) Powder

This study evaluated the quality characteristics and antioxidant activity of morning bread supplemented with whole citron powder at various concentrations (0%, 3%, 5%, 7%, and 9%). Whole citron powder (Citrus junos seib, yuzu) significantly increased the values of crude protein, crude fat, fructose, glucose, and lactose, sugar level (°Brix), a (redness) and b value (yellowness), hardness and chewiness, total polyphenol and total flavonoid content, DPPH radical scavenging, and ABTS radical scavenging activity. In contrast, the moisture and crude ash content, pH, L value, adhesiveness, springiness, and gumminess decreased significantly. Consequently, although whole yuzu powder is a valuable ingredient for enhancing the nutritional and functional qualities of bakery products, its impact on the texture must be considered. Accordingly, the recipe requires modification to achieve the optimal quality and the desired mouthfeel, specifically by adjusting the water content to compensate for the high moisture absorption and the resulting textural changes from the powder.