Quality Characteristics of Morning Bread Manufactured with the Addition of Citrus Peel Powder

This study investigated the quality characteristics of morning bread made with strong rice flour containing 0, 3, 6, or 9% citrus peel powder. The weight of the morning bread did not change with the addition of citrus peel powder, but the volume, height, and specific volume decreased, thereby reducing the bread’s expandability. In terms of color, the L* (brightness) value significantly decreased as the amount of citrus peel increased, and the a* (redness) and b* (yellowness) values significantly increased as the amount of citrus peel increased. The texture analysis according to the amount of added citrus peel powder showed that hardness and chewiness were lowest in the control group, increased significantly up to 6% addition of citrus peel powder, and decreased slightly at 9%. Cohesiveness was significantly lower in the 6% group than in the control group, but decreased further in the 9% group. The results of the consumer preference evaluation showed no difference in color preference between the control group and the 3% and 6% citrus peel powder groups. However, the 9% group had a significantly lower color preference. As the amount of added citrus peel increased, flavor intensity increased, indicating a positive effect on flavor preference. However, texture and taste showed negative effects in the high addition group, and the overall preference score was highest at 3% addition of the powder. Therefore, when both functionality and palatability are considered during product development, addition of 3% citrus peel powder seems most appropriate .