Quality Characteristics of Garaedduk with Lentinus edodes Powder

Abstract

This research focused on investigating the effect of lentinus edodes on the Garaedduk by analyzing its quality characteristics. Through this research, it could be verified whether this improved food has the potential to develop into a functional food. 5 pieces of Garaedduk with 0, 2, 4, 6, and 8% of lentinus edodes powder were analyzed by water content, color, sensory, textural characteristics and cooking characteristics right after the production and after one day. The five Garaedduk showed significant differences in water content during storage period of 0 & 1 day. As the result of Hunter's color values, with the increase of lentinus edode during storage period of 0 & 1 day, lightness was significantly decreased and redness and yellowness were significantly increased. As the result of textural analysis, hardness and chewiness showed significant increase and cohesiveness was significantly decreased in Garaedduk with the increase of lentinus edodes. When the Garaedduk were preserved for one day, the hardness and chewiness of the Garaedduk with 2% of lentinus edodes showed similar with the control. Cohesiveness showed significant decrease in all Garaedduk. The result of the sensory evaluation showed increase in the color, aroma and taste with the increase of lentinus edodes. The 2% Garaedduk showed similar hardness with the control. Garaedduk with lentinus edodes showed no difference in cohesiveness and adhesiveness with the control. The overall acceptability was significantly increased with the increase of lentinus edodes while the Garaedduk with 6% of lentinus edodes showed the highest overall acceptability. After one day of preservation, the Garaedduk with 4% lentinus edodes also showed the highest overall acceptability. As the result of cooking properties, weight gain and volume were significantly increased with the increase of lentinus edodes. The 2% Garaedduk particularly showed similar weight gain with the control. In turbidity of soup was significantly increased with the increase of lentinus edodes. In Hunter's color values of soup, lightness was significantly decreased with the increase of lentinus edodes. Redness and yellowness were significantly increased with the increase of lentinus edodes like Garaedduk.

Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok

“…Previous studies have recorded attempts to inhibit starch retrogradation by adding trehalose, modi ed starch [6], maltitol [7], surfactant [8] and other ingredients to garaetteok. As well, other studies have reported that the addition of rice bran [9] and germinated brown rice our [10], cactus fruit (Opuntia humifusa) powder [11], ginseng powder [12] or Lentinus edodes powder [13] to garaetteok improves the nutritional and functional quality or enhances the shelf-life of garaetteok. us far, no study has been conducted on the inclusion of potato our in garaetteok.…”

Predictive growth model of the effects of temperature on the growth kinetics of generic Escherichia coli in the Korean traditional rice cake product “Garaetteok”

“…Like some other rice cake types, Garaetteok are prone to microbial contamination during storage and distribution in markets and homes because of the high moisture content in these products (* 47%) (Hyun et al 2014) as well as the fact that consumers eat them without heating them. The Korea Food and Drug Administration (KFDA 2011) reported that indigenous aerobic bacteria and coliforms, respectively, were detected in Garaetteok at 4.6 and 2.1 log CFU/g in big shopping markets, at 4.7 and 1.7 log CFU/g in franchise stores, and at 3.4 and 0.7 log CFU/g in traditional markets at the time of purchase.…”