한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제30권2호
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  • Pages.227-232
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  • 2015
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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노루궁뎅이버섯(Hericium erinaceum) 분말을 첨가한 죽의 품질 특성

Quality Characteristics of Jook Prepared with Hericium erinaceum Powder

  • 박복희 (목포대학교 식품영양학과) ;
  • 고경미 (목포대학교 식품영양학과) ;
  • 전은례 (전남대학교 가정교육과.전남대학교 생활과학연구소)
  • Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Ko, Gyong-Mi (Department of Food and Nutrition, Mokpo National University) ;
  • Jeon, Eun-Raye (Department of Home Economics Education, Human Ecology Research Institute, Chonnam National University)
  • 투고 : 2015.02.05
  • 심사 : 2015.04.06
  • 발행 : 2015.04.30
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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

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