Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Quality Characteristics of Yanggaeng Supplemented with Sanghwang Mushroom (Phellinus linteus) Mycelia

상황버섯 균사체를 이용한 양갱 제조 및 품질 특성

  • Hong, Sung-Soo (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Jung, Eun-Kyung (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University)
  • 홍성수 (경기대학교 대체의학대학원 대체의학과) ;
  • 정은경 (숙명여자대학교 식품영양학과) ;
  • 김애정 (경기대학교 대체의학대학원 대체의학과)
  • Received : 2013.05.30
  • Accepted : 2013.07.05
  • Published : 2013.08.02
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Abstract

The principal objective of this study was to examine the quality characteristics of yanggaeng supplemented with powder derived from Sanghwang mushroom (Phellinus linteus) mycelia. We analyzed the potential of utilizing Phellinus linteus mycelia as a functional food material by estimating total polyphenol and flavonoid contents, electron-donating abilities, as well as antioxidative activities of the water and ethanol extracts of Sanghwang mushroom mycelia. The total phenol and flavonoid contents of ethanol extracts from Phellinus linteus mycelia were 0.69 mg/ml and 0.16 mg/ml, respectively, while the contents from the water extract of Phellinus linteus mycelia were 0.66 mg/ml and 0.22 mg/ml, respectively. The electron-donating abilities of ethanol and water extracts from Phellinus linteus mycelia were 88.64 and 90.29%, respectively. The ABTS radical scavenging activities of ethanol and water extracts from Phellinus linteus mycelia were 89.74 and 71.35%, respectively. In terms of color values, as the level of powder increased, the value of L (lightness) decreased, whereas those of a (redness) and b (yellowness) increased. In regard to the mechanical properties of the samples, we noted significant differences in hardness, springiness, chewiness, and gumminess (P<0.05). The results of the sensory evaluation showed that the score from SHM (Sanghwang mushroom mycelia) with 4% powder was significantly higher than other samples in terms of sweetness, color, taste, texture and overall quality (P<0.05). Taken together, the recommended level of Phellinus linteus mycelia powder in yanggaeng is 4% for optimal sensory characteristics.

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References

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