Study on Quality Characteristics and Antioxidant Properties of Bagels added with Lentinus edodes and Antler velvet 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, bagels were prepared by mixing Lentinus edodes with excellent antioxidant activity and Antler velvet extract in a ratio of 2:1 to add 0%, 10%, 20%, and 30% compared to flour, and they were excluded from water by the added ratio. It was intended to find the optimal combination of bagels with excellent functionality, and to provide basic data for creating added value as food materials for Lentinus edodes and Antler velvet extract and research and development of bakeries. The pH and moisture content decreased with the increase in the amount added, the weight and baking loss rate increased, and the volume and specific volume decreased. The lightness of the crumb decreased with the increase in the amount added, and the redness and yellowness increased. Hardness, gumminess and chewiness increased, and cohesiveness decreased. DPPH and ABTS+ radical scavenging ability increased. In the sensory test, 20% of the additives showed high preference in flavor, color, taste, and overall acceptability. As a result of the above, it was found that when a bagel with excellent antioxidant properties was prepared, a bagel with a high preference could be prepared when 20% of the extract was added.