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http://dx.doi.org/10.3746/jkfn.2012.41.9.1294

Effects of Oyster Mushroom on Quality of Sulgidduk and Gyeongdan  

Chung, Koo-Min (Dept. of Food Science and Biotechnology, Andong University)
An, Hui-Jeong (Dept. of Food Science and Biotechnology, Andong University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.9, 2012 , pp. 1294-1300 More about this Journal
Abstract
To investigate the effects of oyster mushroom on the quality of Sulgidduk and Gyeongdan, freeze-dried mushroom power and mushroom extract were prepared. Dough for Gyeongdan was held for 0~6 hours at room temperature before cooking in order to allow for enzyme reaction. Upon addition of 2~5% mushroom power or 1~2% mushroom extract, the hardness of Sulgidduk decreased while the storage periods could be extended 1~2 days. Avrami rate constant (k) was 0.0111 for 2% power-added rice cake and 0.044 for the control. In Gyeongdan, hardness also decreased by addition of mushroom. Avrami rate constant (k) was 0.0178 for 10% mushroom power-added Gyeongdan and 0.0652 for the control. In a sensory test, Sulgidduk with 1% mushroom powder showed the highest score. Overall, addition of 1% mushroom powder to rice was appropriate for Sulgidduk. For Gyeongdan, addition of 1~2% mushroom powder was appropriate.
Keywords
oyster mushroom; Sulgidduk; Gyeongdan; Avrami constant;
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Times Cited By KSCI : 8  (Citation Analysis)
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