흰목이버섯 분말을 첨가한 설기떡의 품질 특성

Abstract

This study was conducted to evaluate the quality characteristics of Sulgidduck with the addition of 0, 1.5, 3, 4.5, and 6% Tremella fuciformis Berk powder. L(lightness) values decreased, whereasa(redness) values andb(yellowness) values increased with an increasingamounts of Tremella fuciformis Berk powder (p<0.001). Evaluation of texture revealed that, hardness tended to increase with Tremella fuciformis Berk powder content, but springiness and cohesiveness decreased (p<0.001). The total polyphenol content and the DPPH radical scavenging activity increased with increasing Tremella fuciformis Berk powder levels. Sensory evaluation revealed that, the mixture prepared with a 3% addition of Tremella fuciformis Berk powder was the most preferred in terms of color, flavor, taste, appearance, texture, and overall preference. Results suggest that Tremella fuciformis Berk powderhas an antioxidant effect and is useful as a functional food resource.