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식용버섯류 분말의 이화학적·기능성 특성 및 입자형 식품소재로서의 적용 가능성 KCI 등재
Physicochemical and functional properties of edible mushroom powders and their applicability as particle-type food ingredients
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/453103
pp.139-145
This study evaluated the physicochemical and functional properties of powders from three edible mushrooms (Pleurotus eryngii, Pleurotus ostreatus, and Hericium erinaceus) according to particle size, aiming to determine their applicability as plant-based minced meat analogs. Color and salinity analysis revealed that P. eryngii powder possessed the highest lightness (L* 86–88) and the lowest salinity (1.7–1.8%), offering high flexibility in formulation. In contrast, P. ostreatus coarse powder exhibited a very dark color (L* 19), and H. erinaceus showed higher salinity (3.97–4.40%) and moisture content. Water holding capacity (WHC) and oil absorption capacity (OAC) were significantly higher in coarse powders (40–80 mesh) than in fine powders (4–8 mesh) across all species, with H. erinaceus coarse powder exhibiting the highest values, suggesting its potential to enhance flavor and Maillard reaction. Texture profile analysis (TPA) of the reconstituted particle-type analogs demonstrated that P. eryngii coarse powder yielded the highest gumminess and chewiness, making it the most suitable matrix for mimicking the texture of real minced meat. Conversely, P. ostreatus powder exhibited poor binding capacity and lowest TPA parameters, proving unsuitable as a structural builder. In conclusion, combining P. eryngii coarse powder as a primary structural matrix with H. erinaceus powder as a functional and flavor-enhancing additive presents an optimal strategy for developing high-quality meat analogs.
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