Preparation and Characteristics of Soy Milk Jelly using Medicinal Herb Composites with Cognitive Effects
2012
Kim, H.S., International University of Korea, Jinju, Republic of Korea | Kang, J.S., International University of Korea, Jinju, Republic of Korea
In this study, soy milk jellys with medicinal herbs (MH) composites showing cognitive effects were prepared and their characteristics were examined. Eight kinds of medicinal herbs were extracted with hot water and added to soy milk based on their contents. Medicinal herbs showed cognitive effects, namely promoting acetylcholinesterase (AChE) inhibition. In the preparation of soy milk jellys containing MH extracts of various contents (0%, 5%, 10%, 15% and 20%), pH of all groups significantly (p less than 0.05) decreased with increasing MH extracts compared to the control group. The brix of the soy milk jellys was the highest in the 5% content of MH extracts among all groups. The "a" and "b" values of soy milk jellys increased with the content of MH extracts, while the "L" value decreased adding to the content of MH extracts compared to the control. The hardness, gumminess, and chewiness of soy milk jellys were improved the most by the addition of 15~20% MH extracts, while the fracturability, adhesiveness, springiness, cohesiveness, and resilience of soy milk jelly was not significantly different (p less than 0.05) among all groups. Through a sensory evaluation, it was revealed that the taste, texture, overall preference, flavor, and sweetness of soy milk jellys was not significantly different (p less than 0.05) among all groups. Therefore, since the addition of 20% MH extracts did not significantly alter the sensory evaluation, it can usually be adjusted to make soy milk jellys with cognitive effects.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Korea Agricultural Science Digital Library