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http://dx.doi.org/10.7318/KJFC/2015.30.2.227

Quality Characteristics of Jook Prepared with Hericium erinaceum Powder  

Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University)
Ko, Gyong-Mi (Department of Food and Nutrition, Mokpo National University)
Jeon, Eun-Raye (Department of Home Economics Education, Human Ecology Research Institute, Chonnam National University)
Publication Information
Journal of the Korean Society of Food Culture / v.30, no.2, 2015 , pp. 227-232 More about this Journal
Abstract
The study was conducted to evaluate the effects of Hericium erinaceum Powder (HEP) on the quality characteristics of Jook. The proximate composition of HEP was as follows: moisture, 6.10%; crude protein, 32.69%; crude lipid, 4.63%; crude ash, 11.40%; and carbohydrates, 45.18%. Each sample contained 3, 6, and 9% Jook of Hericium erinaceum Powder (JHEP) compared to the control and their physicochemical properties assessed. As the level of HEP increased, there was a significant decrease in pH (p<0.05) and significant increase in total acidity (p<0.001). In addition, L and a values decreased, whereas b value increased with increasing addition of HEP. The Jook showed lower spreadability and higher viscosity values as its content increased. According to the results, addition of HEP positively affects the quality characteristics of Jook.
Keywords
Hericium erinaceum powder; jook; quality characteristics;
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