Rheological & Sensory Characteristics of Pine Mushroom Jung-Gwa by Different Amount of Saccharide(honey and oligosaccharide)

당 첨가량에 따른 송이정과의 물성 및 관능 특성

  • Park, Mi-Lan (Department of Food Technology & Food Service Industry, Yeungnam University) ;
  • Choi, Soo-Keun (Department of Culinary Science and Arts, Kyung Hee University) ;
  • Jung, In-Chang (Department of Tourism and Hotel Culinary Arts, Sorabo Collge) ;
  • Byun, Gwang-In (Department of Food Technology & Food Service Industry, Yeungnam University)
  • 박미란 (영남대학교 식품외식학부) ;
  • 최수근 (경희대학교 조리과학과) ;
  • 정인창 (서라벌대학 호텔조리과) ;
  • 변광인 (영남대학교 식품외식학부)
  • Published : 2006.12.31


This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.


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