Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Garaedduk with Lentinus edodes Powder

표고버섯분말을 첨가한 가래떡의 품질 특성

  • Hyun, Young-Hee (Department of Food and Culinary Art, Suwon Women's College) ;
  • Pyun, Jin-Won (Department of Food and Nutrition, Suwon Women's College) ;
  • Nam, Hae-Won (Department of Foodservice Industry, Suwon Women's College)
  • 현영희 (수원여자대학교 식품조리과) ;
  • 변진원 (수원여자대학교 식품영양과) ;
  • 남혜원 (수원여자대학교 외식산업과)
  • Received : 2013.11.11
  • Accepted : 2014.01.29
  • Published : 2014.02.28
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Abstract

This research focused on investigating the effect of lentinus edodes on the Garaedduk by analyzing its quality characteristics. Through this research, it could be verified whether this improved food has the potential to develop into a functional food. 5 pieces of Garaedduk with 0, 2, 4, 6, and 8% of lentinus edodes powder were analyzed by water content, color, sensory, textural characteristics and cooking characteristics right after the production and after one day. The five Garaedduk showed significant differences in water content during storage period of 0 & 1 day. As the result of Hunter's color values, with the increase of lentinus edode during storage period of 0 & 1 day, lightness was significantly decreased and redness and yellowness were significantly increased. As the result of textural analysis, hardness and chewiness showed significant increase and cohesiveness was significantly decreased in Garaedduk with the increase of lentinus edodes. When the Garaedduk were preserved for one day, the hardness and chewiness of the Garaedduk with 2% of lentinus edodes showed similar with the control. Cohesiveness showed significant decrease in all Garaedduk. The result of the sensory evaluation showed increase in the color, aroma and taste with the increase of lentinus edodes. The 2% Garaedduk showed similar hardness with the control. Garaedduk with lentinus edodes showed no difference in cohesiveness and adhesiveness with the control. The overall acceptability was significantly increased with the increase of lentinus edodes while the Garaedduk with 6% of lentinus edodes showed the highest overall acceptability. After one day of preservation, the Garaedduk with 4% lentinus edodes also showed the highest overall acceptability. As the result of cooking properties, weight gain and volume were significantly increased with the increase of lentinus edodes. The 2% Garaedduk particularly showed similar weight gain with the control. In turbidity of soup was significantly increased with the increase of lentinus edodes. In Hunter's color values of soup, lightness was significantly decreased with the increase of lentinus edodes. Redness and yellowness were significantly increased with the increase of lentinus edodes like Garaedduk.

Keywords

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