Quality Characteristics of Bread added with Maquiberry (Aristotelia chilensis) Powder

In order to apply maquiberry powder, which is known to have high antioxidant activity, bread was baked by adding 0%, 2%, 3%, 4% and 5% relative to flour. The quality characteristics of maquiberry powder and bread, such as proximate composition, color, and antioxidant activity, were analyzed with baking characteristics such as text profile analysis, dough expansion, baking loss rate, retrogradation, and microbial stability. As the amount of maquiberry powder addition increased, the lightness and yellowness decreased, but the redness tended to increase. The pH decreased significantly as the amount of maquiberry powder addition increased and total acid and brix increased. As a result of the dough expansion test, it was confirmed that the maquiberry powder was a factor in the gluten formation and inhibited the dough expansion power. In texture, the hardness was the highest with added 5% maquiberry powder (MBP5; 5% w/w) and MBP2 was the lowest. In cohesiveness, only MBP5 showed a significant difference and the lowest value was shown. In retrogradation, MBP4 and MBP5 showed a higher increase in hardness than control. As the amount of maquiberry powder addition increased, DPPH radical scavenging activity and the total polyphenol content tended to increase. In the consumer preference survey of maquiberry bread, there was no significant difference in the flavor, taste, texture and overall acceptability. In conclusion, maquiberry powder can be added up to 3% in bread without significantly affecting gluten formation and fermentation during baking.