This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

The choice of strain, substrate, and environmental conditions are fundamental factors that determine the ability of a fungus to develop and produce mushrooms with high quality. The objective of this study was to compare the strains of Lentinula edodes and Ganoderma lucidum originated from South Korea and Brazil in relation to their vegetative development in different culture media, to obtain isolates with high quality. The strains of the two mushroom species from Brazil and South Korea grew slowly, possibly because of abiotic factors or storage technique used. However, it may be concluded that temperature, humidity, light, pH, and nutrients from the substrate, if not regulated appropriately may affect the vegetative species.