Abstract

This study was designed to investigate the possible utilization of mugwort as a source of functional ingredients. The approximate composition for mugwort powder was 5.06% moisture, 1.98% crude protein, 4.65% crude fat, 5.85% ash and 82.46% carbohydrate. The highest mineral content was potassium. The contents of total phenolic compounds and condensed tannin were 114 mg% and 11,000 mg%, respectively. The highest electron donating ability(EDA) was observed from the ethyl acetate and butanol fractions of mugwort powder but the lowest was shown by the hexane fraction. In color values, with increasing mugwort powder content, the 'lightness', 'redness' and 'yellowness' decreased in the crust, while in the crumb bread the 'lightness' decreased and the 'redness', and 'yellowness' increased. With the addition of mugwort powder as a substitute for strong flour over the range from 2.5% to 10.0%, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for white breads, the hardness decreased slightly with the addition of 2.5% mugwort powder, but then increased with further additions of mugwort up to 10.0%. The addition of 2.5% mugwort powder increased the springiness and gumminess of white bread. The highest sensory scores for color, flavor, taste, texture and overall acceptance as evaluated by a student sensory panel were obtained from white bread with 2.5% mugwort powder and from the control. The highest sensory scores as evaluated by a baker sensory panel were obtained from white bread with 2.5% mugwort powder. In ranking test, overall acceptability of white bread was the highest in the control. Overall acceptance scores by sensory evaluation of white bread with 2.5% mugwort powder were not significantly different from those of control.

Keywords

• Mugwort powder;
• white bread;
• EDA;
• rheological properties;
• sensory characteristics