Capsosiphon fulvescens Pan Bread"s Quality Changes about the Shelf Life and Antioxidants Effect during the Preservation Storing

In this study, pan bread was manufactured by adding 2%, 4%, 6%, and 8% of Capsosiphon fulvescens in freeze-dried powder form. The pH and moisture content during the storage period increased significantly as the amount of powder added increased, and the volume expansion of the dough tended to decrease during the fermentation process. The volume of pan bread decreased, and its weight tended to increase. The specific volume and baking loss rate showed a decrease. The L-value, a-value, and b-value of pan bread decreased as the amount of seaweed powder added increased, and the hardness during the storage period increased as the amount of Capsosiphon fulvescens powder added increased, so the effect of improving hardness was minimal. Total polyphenol content, DPPH free radical scavenging activity, and ABTS+ radical scavenging activity tended to increase as the amount of powder added increased. In the sensory evaluation, the 4% added group showed the highest value in terms of appearance, flavor, texture, taste, and overall acceptability, while the 8% added group showed the lowest preference. Therefore, due to the negative effect of adding 6% and 8% Capsosiphon fulvescens powder on preference, it was found that when the amount of powder added exceeds 6%, the preference of the product decreases.