ScholarWorks@숙명여자대학교

초록

Purpose: Agrocybe aegerita is an edible mushroom with high nutritional value and a distinctive texture and flavor. Therefore, in this study, after analyzing the nutritional characteristics of Agrocybe aegerita, this study tried to derive the optimal recipe for Chinese steamed bread containing Agrocybe aegerita. Methods: After analyzing the proximate composition and antioxidant activity of Agrocybe aegerita, the physicochemical and sensory characteristics of the experimental group designed according to the response surface methodology were examined to optimize the manufacturing conditions of Chinese steamed bread containing Agrocybe aegerita. Results: The crude protein content of Agrocybe aegerita was higher than that of other edible mushrooms, and the antioxidant activity (polyphenol content 23.72 mg/g, flavonoid content 9.38 mg/g, DPPH free radical scavenging activity 73.20%, and ABTS free radical scavenging activity 99.80%) was also excellent. The optimal mixing ratio of Chinese steamed bread was 3.22% Agrocybe aegerita and 2.63% canola oil. Conclusion: Agrocybe aegerita is expected to be sufficiently competitive in terms of nutrition and consumer preference. In addition to the Chinese steamed bread, various foods containing Agrocybe aegerita will need to be developed in the future.

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