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KMID : 0665220130260010022
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 1 p.22 ~ p.28
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Development of Herbal Chicken Porridge and the Establishment of Optimizing the Mixing Ratio
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Kim Kyung-Yeon
Baik Moo-Yeol
Park Cheon-Suk
Choi Sung-Won
Kim Chang-Nam
Kim Byung-Yong
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Abstract
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The objectives of this study were to develop porridge with medicinal herbs and chicken breast meat and to find out the optimum mixing ratio. Several herb extracts such as Acanthopanacis senticosus, Rehmannia glutinosa, Disocorea japonica, and Poria cocos Wolf were used in the ratio of 2, 1, 1, and 1, respectively. The optimum processing condition for herbal chicken porridge was determined by a design expert program. Seventeen experimental points were selected, and herb extracts (82∼101 g), chicken breast meat (30∼50 g), and glutinous rice (40∼60 g) were chosen as the independent variables. The measured responses were preference of taste, DPPH radical scavenging, SOD-like activity, and cost. The optimum formulation of herbal chicken porridge using the numerical analysis was set at herbal extracts (101 g), chicken breast meat (38.66 g), and glutinous rice (41.34 g) with a 0.714 desirability value. DPPH radical scavenging effect, preference of taste and the cost showed a linear model, whereas SOD-like activity showed a quadratic model indicating a higher interaction among the mixture. As a result of proximate composition of optimized herbal chicken porridge, the contents of moisture, carbohydrate, crude protein, crude lipid, and ash contents were 76.4, 9.0, 1.4, 0.5, and 1.6%, the calories of the porridge was 46.1 kcal/100 g.
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KEYWORD
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porridge, medicinal herbs, chicken, optimization
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