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KMID : 1011620130290060741
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 6 p.741 ~ p.747
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Quality Characteristics of Seasoning with Different Particle Size of Hericium erinaceus Powder
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이선주:Lee Sun-Ju
박지현:Park Ji-Hyun/이찬:Lee Chan/문보경:Moon Bo-Kyung
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Abstract
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This study was carried out to investigate the quality characteristics of roll mill, jet mill Hericium erinaceus (HE) powders and seasonings using them (RPS and JPS). Water binding capacity of the jet mill HE powder(JP) was higher than that of roll mill HE powder(RP). The reduction of particle size resulted in the increases of specific surface area and JP showed smaller particle size than RP. L* of JP was significantly higher than that of RP. In sensory evaluation, the color and the flavor of seasoning showed on significant difference. Control and JPS got significantly high scores in 'Overall Acceptability' than RPS. Based on the results in this study, JPS is considered to have potential to be developed commercially as seasoning.
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KEYWORD
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Hericium erinaceus, Seasoning, Roll milling, Jet milling, Quality characteristics
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