노루궁뎅이버섯(Hericium erinaceum) 분말을 첨가한 죽의 품질 특성

• Published in: Journal of the Korean Society of Food Culture Vol. 30; no. 2; pp. 227 - 232
• Main Authors: 박복희, 고경미, 전은례, Bock-Hee Park, Gyong-Mi Ko, Eun-Raye Jeon
• Format: Journal Article
• Language: Korean
• Published: 한국식생활문화학회 30.04.2015
• Subjects: 생활과학; jook; quality characteristics; Hericium erinaceum powder
• ISSN: 1225-7060; 2288-7148
• DOI: 10.7318/KJFC/2015.30.2.227

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.