Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of sulgidduk added with concentrations of Hericium erinaceus powder

노루궁뎅이 버섯 분말을 첨가한 설기떡의 품질특성

  • 윤숙자 ((사) 한국전통음식연구소) ;
  • 이미영 ((사) 한국전통음식연구소)
  • Published : 2004.12.01
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Abstract

This study was carried out to investigate the characteristics of Hericium erinaceus sulgidduk. The moisture content of Hericium erinaceus powder sulgidduk showed no significant difference between the added Hericium erinaceus powder and control groups. The L value decreased as the Hericium erinaceus powder concentration increased. The 'a' and 'b' color values were increased significantly when the amount of Hericium erinaceus powder was increased. The hardness, cohesiveness, chewiness and gumminess decreased with increasing Hericium erinaceus powder addition. From the sensory evaluation, Hericium erinaceus sulgidduk with the additions of 3 and $6\%$ Hericium erinaceus powder were the most preferred with regard tochewiness, softness and overall acceptability. These results indicated that Hericium erinaceus sulgidduk with the addition of 3 and $6\%$ Hericium erinaceus powder have the best quality.

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References

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