A Basic Study on Utilization of Angelica acutiloba Kitag (Tanggui)

• 발행기관: 한국자원식물학회
• 저자명: Choi Seong-Kyu Yang Deok-Chun
• 간행물 정보: 『Plant Resources』Vol.8 No.3, 230~234쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2005.12.31

영문 초록

This study was conducted to determine feasibility of utilization of Angelica acutiloba. Especially, the quality characteristics of bread prepared with the addition of Angelica acutiloba powder were investigated. Sensory evaluation and spoilage test were conducted for preparation of functional breads which added with ground plant matters (leaves and stems) from Angelica acutiloba. The result showed that the functional breads had high score of overall liking as well as low spoilage rate when added with 0.5 to 1.0% ground plant matters of Angelica acutiloba. Consumer acceptability evaluation showed a significant preference when added 0.5 to 1.0% ground leaves and stems of Angelica acutiloba into breads. Functional breads which added powder of Angelica acutiloba inhibited the growth of fungi. The more addition of Angelica acutiloba powder, the higher the degrees of this inhibited. These results suggested that the shelf-lives of the breads were extended by the addition of Angelica acutiloba powder. Further studies were required for improvement of functionality and diversity of bread products using medicinal plant materials as an additive.

목차

INTRODUCTION

MATERIAL AND METHODS

RESULT AND DISCUSSION

LITERATURE CITED

키워드

Angelica acutiloba functional bread utilization sensory evaluation spoilage