|
KMID : 0665220100230040549
|
|
Korean Journal of Food and Nutrition
2010 Volume.23 No. 4 p.549 ~ p.555
|
|
|
Quality Characteristics of Sulgidduk Added with Pine Mushroom(Tricholoma matsutake Sing.) Powder
|
|
Choi Suk-Hyun
|
|
|
Abstract
|
|
|
|
This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with pine mushroom powder. The moisture content of the Sulgidduk ranged from 34.79 to 36.93%. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the pH value, but to increase the value. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the lightness(L) in Hunter color value, but to increase the redness(a) and yellowness(b). For the textural characteristics, the addition of pine mushroom powder decreased the adhesiveness and springiness. In sensory evaluation, the addition of 3% pine mushroom powder had the best score in appearance, odor, taste and overall preference. Therefore, this results suggest that adding 3% pine mushroom powder would be feasible for making pine mushroom Sulgidduk.
|
|
|
KEYWORD
|
|
|
pine mushroom powder, pH, texture, sensory evaluation, Sulgidduk
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|