|
KMID : 1134820120410091294
|
|
Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 9 p.1294 ~ p.1300
|
|
|
Effects of Oyster Mushroom on Quality of Sulgidduk and Gyeongdan
|
|
Chung Koo-Min
An Hui-Jeong
|
|
|
Abstract
|
|
|
|
To investigate the effects of oyster mushroom on the quality of Sulgidduk and Gyeongdan, freeze-dried mushroom power and mushroom extract were prepared. Dough for Gyeongdan was held for 0～6 hours at room temperature before cooking in order to allow for enzyme reaction. Upon addition of 2～5% mushroom power or 1～2% mushroom extract, the hardness of Sulgidduk decreased while the storage periods could be extended 1～2 days. Avrami rate constant (k) was 0.0111 for 2% power-added rice cake and 0.044 for the control. In Gyeongdan, hardness also decreased by addition of mushroom. Avrami rate constant (k) was 0.0178 for 10% mushroom power-added Gyeongdan and 0.0652 for the control. In a sensory test, Sulgidduk with 1% mushroom powder showed the highest score. Overall, addition of 1% mushroom powder to rice was appropriate for Sulgidduk. For Gyeongdan, addition of 1～2% mushroom powder was appropriate.
|
|
|
KEYWORD
|
|
|
oyster mushroom, Sulgidduk, Gyeongdan, Avrami constant
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|