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Quality Characteristics of Seasoning with Different Particle Size of Hericium erinaceus Powder

노루궁뎅이버섯 분말의 입도차이에 따른 조미료의 품질특성

  • Lee, Sun Ju (Dept of food and Nutrition, Chung-Ang University) ;
  • Park, Ji hyun (Dept of food and Nutrition, Chung-Ang University) ;
  • Lee, Chan (Dept of food and Engineering, Chung-Ang University) ;
  • Moon, Bo Kyung (Dept of food and Nutrition, Chung-Ang University)
  • 이선주 (중앙대학교 식품영양학과) ;
  • 박지현 (중앙대학교 식품영양학과) ;
  • 이찬 (중앙대학교 식품공학과) ;
  • 문보경 (중앙대학교 식품영양학과)
  • Received : 2013.11.11
  • Accepted : 2013.11.12
  • Published : 2013.12.31

Abstract

This study was carried out to investigate the quality characteristics of roll mill, jet mill Hericium erinaceus (HE) powders and seasonings using them (RPS and JPS). Water binding capacity of the jet mill HE powder(JP) was higher than that of roll mill HE powder(RP). The reduction of particle size resulted in the increases of specific surface area and JP showed smaller particle size than RP. $L^*$ of JP was significantly higher than that of RP. In sensory evaluation, the color and the flavor of seasoning showed on significant difference. Control and JPS got significantly high scores in 'Overall Acceptability' than RPS. Based on the results in this study, JPS is considered to have potential to be developed commercially as seasoning.

Keywords

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