Quality Characteristics and Antioxidant Activities of Pan Bread added with Antler velvet, Cynanchum wilfordii Radix and Angelica Extract

Interest in functional foods is increasing as interest in health increases, according to the improvement of income levels and the change to an aging society In this study, 1.5∼6.0% of Antler velvet, Cynanchum wilfordii Radix and Angelica extracts were added to pan bread and the quality characteristics and antioxidant activities were investigated. As the amount of extract added increased, pH and moisture content decreased. The crumb color L value tended to decrease as the amount of extract added increased. The a and b values were increased as the amount added increased. The total phenol content, DPPH and ABTS+ radical scavenging ability were increased as the amount of extract added increased. In the sensory evaluation, the ACA4.5 showed the highest preference for appearance, texture, and overall acceptability, the ACA3.0 and the ACA4.5 showed the highest preference for taste, and the ACA6.0 showed the highest preference for aroma and color. As a result of the above results, it was confirmed that when manufacturing pan bread containing functional velvet, Cynanchum wilfordii Radix and Angelica extracts with excellent antioxidant activity, it was possible to manufacture pan bread that satisfies functionality and preference at the same time when the extract amount was added at ACA4.5%.