The Quality Characteristics of Scone Enriched with Astragalus membranaceus Powder as a Medicinal Ingredient

Astragalus membranaceus has been known for its various health benefits as an ingredient in medicinal foods. The purpose of this study is to investigate the quality characteristics of scones made by adding Astragalus membranaceus powder and to determine the appropriate amount of Astragalus membranaceus powder through sensory evaluation. According to the dough density analysis, there was no significant difference in density between the control group and the sample containing 3% Astragalus membranaceus powder (AM3), while products with more than 6% Astragalus membranaceus powder showed higher density (p0.05). The pH of the dough was higher in the control group and AM3, and generally decreased as the amount of Astragalus membranaceus powder increased in scones with more than 6% powder (p0.01). The volume of the control group was generally larger compared to the experimental groups (p0.05). The texture analysis showed that fracturability was higher in the experimental groups compared to the control group and generally increased with higher Astragalus membranaceus powder content (p0.001). Hardness did not show a significant difference between the control group and experimental groups with less than 6% Astragalus membranaceus powder, but increased in products with more than 9% powder (p0.001). The color analysis indicated no significant difference in L value between the control group and AM3 and AM6, while scones with more than 9% Astragalus membranaceus powder were darker than the control group (p0.01), and the redness decreased in experimental groups with more than 6% powder (p0.001). The sensory evaluation suggested that the appropriate amount of Astragalus membranaceus powder, considering flavor, taste, texture, and overall preference, was in the range of 3-6%. Scones made within this range did not have high hardness, making them suitable in terms of texture. This study is significant as it expands the category of Astragalus membranaceus products and provides basic data on their quality characteristics in the context of limited research on bakery products utilizing Astragalus membranaceus.