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Properties of Jeonbyeong Containing Letinus edodes Powder  

Park, Jung-Suk (Department of Complementary Alternative Therapy, Kwang-ju Women University)
Na, Hwan-Sik (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
Publication Information
Food Science and Preservation / v.14, no.4, 2007 , pp. 337-344 More about this Journal
Abstract
Lentinus edodes (Shiitake mushroom) powder was added to Jeonbyeong dough in an effort to improve the quality and functional properties of the dough. The water absorption increased as the amount of L. edodes powder increased, while the time taken for gelatinization, and the valorimeter value of the final dough, both decreased. The temperature at gelatinization and the highest temperature attained during dough preparation were both similar to control values. The extensogram showed that the resistance of the dough to extension, and the maximum extensibility, both decreased with addition of L. edodes powder. The total contents of crude protein and ash increased with increasing amounts of L. edodes powder, while the dough carbohydrate levels decreased. Addition of the mushroom powder to Jeonbyeong (a kind of Korean traditional snack) decreased dough lightness, and decreased yellowness, as measured on Hunter's color scale. The hardness of Jeonbyeong was increased by adding 15% (w/v) L. edodes powder, but was decreased when 20% (w/v) L. edodes powder was used. The sensory score of Jeonbyeong containing 10% (w/v) L. edodes powder was the highest of all shack tested, in both overall quality characteristics and sensory evaluation.
Keywords
jeonbyeong; Lentinus edodes; dough; rheological properties; sensory evaluation;
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Times Cited By KSCI : 15  (Citation Analysis)
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