Preparation and Characteristics of Bread by Medicinal Herb Composites with Cognitive Function
인지기능활성을 가진 생약복합물을 이용한 빵의 제조 및 특성

Jin-Soon Kang, Shin-Kwon Kang, Hee-Suk Kim
2009 Journal of the Korean Society of Food Science and Nutrition  
In this study, the breads with medicinal herbs (MH) composites showing cognitive function were prepared and their characteristics were examined. Fifteen kinds of medicinal herbs were extracted with hot water and divided into 3 groups (MH-1, MH-2, MH-3) based on their contents. All groups showed cognitive function in terms of promoting muscarinic receptor, NMDA receptor and acetylcholinesterase inhibition. In the preparation of breads containing MH extracts of various contents (0, 10, 20, 30,
more » ... (0, 10, 20, 30, and 50%), there were no significant difference among loaf weight of all groups, but loaf volume of all groups were significantly (p<0.05) decreased with increasing content of MH extracts compared to the control group. The "a" and "b" values of bread crumb increased with the content of MH extracts while "L" value decreased, but these values of bread crust were similar to the control group. The most improvements in hardness, fracturability, cohesiveness, gumminess and chewiness of bread were noticed by the addition of 10~20% MH extracts, while adhesiveness and springiness of bread were the most by the 30% addition ones. Through the sensory evaluation, it was revealed that appearance, mouth feeling, taste, overall preference and crumb texture of bread were not significantly different (p<0.05) between control and those with the 10% addition ones. Therefore the 10% addition ones, which got similar scores to control, will make the most desirable product.
doi:10.3746/jkfn.2009.38.9.1131 fatcat:ziuwxbd7xbbfvduri4r6qvbgsy