Quality Characteristics of Jook Prepared with Hericium erinaceum Powder

Park, Bock-Hee; Ko, Gyong-Mi; Jeon, Eun-Raye

doi:10.7318/kjfc/2015.30.2.227

Cited by 6 publications

(1 citation statement)

References 9 publications

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“…건강기능성과 고품질 식품에 대한 소 비자 기호도 증가 패턴으로 자색고구마죽 (Lee 2013), 방울토 마토죽 (Kim 등 2012a), 마죽 (Kim & Kwak 2011), 파래죽 (Lee 등 2010), 흑임자죽 (Park 등 2007) 등 기능성이 향상된 죽류의 연구가 이루어지고 있다. 이와 같이 죽은 계절과 기 호에 맞는 재료를 다양하게 사용할 수 있고, 섭취 또한 간편 하여 대용주식, 별식, 노인식, 환자식 등으로 이용되어 왔으 나 오랜 시간 가열해야하는 조리방법으로 인해 편의성이 떨 어지는 단점이 있다 (Park & Cho 2009). 시중에 편의성을 보완하여 출시된 겔 형태의 즉석죽 제품이 판매되고는 있지 만 이 또한 복원력이 우수하지 않은 한계점이 있다 (Shin 등 2013).…”

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Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods

Kim¹,

Choi²,

Ra³

et al. 2014

Journal of the Korean Society of Food Culture

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This study investigated the antioxidative activities and quality characteristics of gruel as a home meal replacement with Angelica keiskei powder pre-treated by far-infrared radiation or freeze-drying methods. Far-infrared treated Angelica keiskei powder (F-IAP) showed significantly lighter, weaker green, and stronger yellow color values than powder subjected to freezedrying (FAP) (p<0.001). F-IAP showed higher total phenolic compound contents than that of the FAP. ABTS radical scavenging activity of F-IAP was 50.31%, which was significantly higher than that of FAP, at 43.51% (p<0.05). Color values of gruel significantly decreased with increased addition of Angelica keiskei powder (p<0.05). Gruels containing far-infrared treated Angelica keiskei powder (F-IAG) showed higher total phenolic compound contents as well as ABTS radical scavenging activities compared to the gruels containing freeze-dried Angelica keiskei powder (FAG). Gruels containing 5 g of Angelica keiskei powder showed 2.0 to 2.5 times higher antioxidant activities than those containing powder alone due to the presence of other ingredients with antioxidant activities such as black soybean or sweet pumpkin. In the results of sensory evaluation, F-IAG containing more than 5 g of Angelica keiskei powder had higher sweetness and roasted grain flavor, as well as lower bitterness and astringency compared to FAG. Sensory acceptance tests of all samples showed higher scores than 5.0 representing possibilities of successful development of gruels as a home meal replacement containing Angelica keiskei powder.

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Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods

Kim¹,

Choi²,

Ra³

et al. 2014

Journal of the Korean Society of Food Culture

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Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder

Park¹,

Kim²,

Park³

et al. 2015

Korean Journal of Food Preservation

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This study was conducted to evaluate the effects of peanut (Arachis hypogaea L.) powder on the physicochemical and sensory characteristics of Jook. The proximate composition of peanut powder was as follows: moisture, 1.8%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.9%; and carbohydrates, 22.1%. Each sample of Jook contained 20%, 40%, 60% and 80% of peanut powder when compared to the control, and their physicochemical properties were assessed. As the peanut powder content increased, there was a significant decrease in pH (p<0.05) In addition, Hunter's color L value decreased, whereas Hunter's color a and b values increased with increasing addition of peanut powder. The Jook showed lower spreadability and higher viscosity values as the peanut powder content increased. The results of the sensory evaluation showed that the Jook containing 40~60% peanut powder had the highest score. According to the overall preference, addition of 40% peanut powder positively affected the quality characteristics of Jook. These results suggest that peanut powder can be applied to Jook to achieve beneficial effects on the quality and functionality.

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Physicochemical Characteristics of Brown Rice Porridge Added with Colored Rice Cultivars

Kim

Park

Kim

et al. 2021

JKFN

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The physicochemical properties of brown rice (BR) porridge prepared by colored rice (CR) cultivars were investigated to select CR cultivars for BR porridge. The pH ranged from 6.73 to 6.96, and the moisture content of porridge made with Sindongjin (84.84%) was higher than that of porridge containing CR. The rotational viscosity ranged from 40.90 to 62.45 Pas: the lowest with Heukjinmi and highest with Josaengheukchal. In the case of the flow viscosity, 5.67∼7.90 cm/30 s, and the Josaengheukchal was the lowest. The starch content differed among the BR porridge with a total starch content of 12.01～13.51%, amylose content of 2.16～3.23%, total sugar content of 3.13～4.82 mg/g, and reducing sugar content of 0.24～0.38 mg/g. The lightness was 43.06～81.93, with the lowest observed with Heukjinmi and the highest with Geonganahongmi. The sensory evaluation showed that the porridge made with black CR obtained a higher preference than the porridge made with red CR, but scored lower than that of Sindongjin used as a control. Overall, Josaengheukchal and Heukjinmi are suitable cultivars for the production of BR porridge containing CR, but further studies will be needed to improve the sensory characteristics.

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Quality Characteristics of Jook Prepared with Hericium erinaceum Powder

Cited by 6 publications

References 9 publications

Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods

Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods

Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder

Physicochemical Characteristics of Brown Rice Porridge Added with Colored Rice Cultivars

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