KOREASCHOLAR

노루궁뎅이버섯(Hericium erinaceum) 분말을 첨가한 죽의 품질 특성 Quality Characteristics of Jook Prepared with Hericium erinaceum Powder

박복희, 고경미, 전은례
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/299435
韓國食生活文化學會誌 (한국식생활문화학회지)
제30권 제2호 (2015.04)
pp.227-232
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

The study was conducted to evaluate the effects of Hericium erinaceum Powder (HEP) on the quality characteristics of Jook. The proximate composition of HEP was as follows: moisture, 6.10%; crude protein, 32.69%; crude lipid, 4.63%; crude ash, 11.40%; and carbohydrates, 45.18%. Each sample contained 3, 6, and 9% Jook of Hericium erinaceum Powder (JHEP) compared to the control and their physicochemical properties assessed. As the level of HEP increased, there was a significant decrease in pH (p<0.05) and significant increase in total acidity (p<0.001). In addition, L and a values decreased, whereas b value increased with increasing addition of HEP. The Jook showed lower spreadability and higher viscosity values as its content increased. According to the results, addition of HEP positively affects the quality characteristics of Jook.

키워드
Hericium erinaceum powderjookquality characteristics
목차
Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 실험재료
  2. 노루궁뎅이버섯 분말의 일반성분 분석
  3. 노루궁뎅이버섯분말 첨가 죽의 제조
  4. 노루궁뎅이버섯분말 첨가 죽의 수분함량, pH 및 산도
  5. 노루궁뎅이버섯분말 첨가 죽의 점도와 퍼짐성
  6. 노루궁뎅이버섯분말 첨가 죽의 색도
  7. 통계처리
 III. 결과 및 고찰
  1. 노루궁뎅이버섯분말의 일반성분
  2. 노루궁뎅이버섯분말 첨가 죽의 수분함량, pH 및 산도
  3. 노루궁뎅이버섯분말 첨가 죽의 점도와 퍼짐성
  4. 노루궁뎅이버섯분말의 첨가 죽의 색도
 IV. 요약 및 결론
 감사의 글
 References
저자
  • 박복희(목포대학교 식품영양학과) | Bock-Hee Park
  • 고경미(전남대학교 생활과학연구소) | Gyong-Mi Ko
  • 전은례(전남대학교 가정교육과) | Eun-Raye Jeon Corresponding author