Quality Characteristics of Sulgidduk with the Addition of Tremella fuciformis Berk Powder

This study investigates the quality characteristics of textured vegetable protein (TVP) patties based on the quantity of Tremella fuciformis powder added (0, 1, 2, 3, and 4 g). The pH value tended to decrease with an increasing amount of Tremella fuciformis, and was significantly increased at T3 and T4. Increasing Tremella fuciformis concentration also resulted in significantly decreased cooking loss, but the water-holding capacity and moisture content among the proximate composition of the TVP patties were determined to increase significantly. The cohesiveness and hardness were significantly decreased with higher powder concentrations. Our results confirm that the addition of Tremella fuciformis powder effectively improves the texture of substitute meat.

show abstract

Quality Characteristics of Noodles with Tremella fuciformis Berk Powder

Kim¹

2022

kjcls

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Quality Characteristics of Sulgidduk with the Addition of Tremella fuciformis Berk Powder

Cited by 3 publications

References 22 publications

Quality Characteristics of Sulgidduk Prepared with Black Currant Extracts

Quality Characteristics of Sulgidduk Prepared with Black Currant Extracts

A Study on the Quality Characteristics of Plant-Based Patties with Tremella fuciformis

Quality Characteristics of Noodles with Tremella fuciformis Berk Powder

Contact Info

Product

Resources

About