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KMID : 0665420150300020227
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Korean Journal of Food Culture
2015 Volume.30 No. 2 p.227 ~ p.232
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Quality Characteristics of Jook Prepared with Hericium erinaceum Powder
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Park Bok-Hee
Koh Kyeong-Mi
Jeon Eun-Raye
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Abstract
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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.
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KEYWORD
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Hericium erinaceum powder, jook, quality characteristics
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