Preparation and Characteristics of Bread by Medicinal Herb Composites with Cognitive Function

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 38; no. 9
• Main Authors: Kang, J.S., International University of Korea, Jinju, Republic of Korea, Kang, S.K., International University of Korea, Jinju, Republic of Korea, Kim, H.S., International University of Korea, Jinju, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.09.2009
• Subjects: ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; cognitive function; DRUG PLANTS; ORGANOLEPTIC ANALYSIS; PLANTAS MEDICINALES; PLANTE MEDICINALE; preparation of breads
• ISSN: 1226-3311
• DOI: 10.3746/jkfn.2009.38.9.1131

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, and 50%), there were no significant difference among loaf weight of all groups, but loaf volume of all groups were significantly (p less than 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 less than 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.