|
KMID : 1134820070360020241
|
|
Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 2 p.241 ~ p.245
|
|
|
Quality Characteristics of Gangjeong Containing Various Levels of Lentinus edodes
|
|
Park Jung-Suk
Na Hwan-Sik
|
|
|
Abstract
|
|
|
|
Gangjeong was prepared by adding Lentinus edodes to improve quality of the gangjeong and to give some functional properties. Contents of the crude protein and ash increased with increasing amount of L. edodes, while carbohydrate contents decreased. As the ratio of mushroom in gangjeong increased, lightness and yellowness in Hunter’s color value tended to decrease. In terms of texture, 20% and 30% contents of L. edodes made no significant differences in gumminess, brittleness, cohesiveness, and springiness compared to control, whereas hardness showed no difference to control. Gangjeong with 30% L. edodes obtained the highest scores in quality and sensory characteristics.
|
|
|
KEYWORD
|
|
|
gangjeong, Lentinus edodes, quality characteristics, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|