상황버섯 균사체를 이용한 양갱 제조 및 품질 특성Quality Characteristics of Yanggaeng Supplemented with Sanghwang Mushroom (Phellinus linteus) Mycelia
- Other Titles
- Quality Characteristics of Yanggaeng Supplemented with Sanghwang Mushroom (Phellinus linteus) Mycelia
- Authors
- 홍성수; 김애정; 정은경
- Issue Date
- Aug-2013
- Keywords
- Sanghwang mushroom (Phellinus linteus) mycelia; yanggaeng; total polyphenol; total flavonoid; DPPH; ABTS
- Citation
- 대한영양사협회 학술지, v.19, no.3, pp 253 - 264
- Pages
- 12
- Journal Title
- 대한영양사협회 학술지
- Volume
- 19
- Number
- 3
- Start Page
- 253
- End Page
- 264
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/52312
- ISSN
- 1225-9861
2383-966X
- Abstract
- The principal objective of this study was to examine the quality characteristics of yanggaeng supplemented with powder derived from Sanghwang mushroom (Phellinus linteus) mycelia. We analyzed the potential of utilizing Phellinus linteus mycelia as a functional food material by estimating total polyphenol and flavonoid contents, electron-donating abilities, as well as antioxidative activities of the water and ethanol extracts of Sanghwang mushroom mycelia. The total phenol and flavonoid contents of ethanol extracts from Phellinus linteus mycelia were 0.69 mg/ml and 0.16 mg/ml, respectively, while the contents from the water extract of Phellinus linteus mycelia were 0.66 mg/ml and 0.22 mg/ml, respectively. The electron-donating abilities of ethanol and water extracts from Phellinus linteus mycelia were 88.64 and 90.29%, respectively. The ABTS radical scavenging activities of ethanol and water extracts from Phellinus linteus mycelia were 89.74 and 71.35%, respectively. In terms of color values, as the level of powder increased, the value of L (lightness) decreased, whereas those of a (redness) and b (yellowness) increased. In regard to the mechanical properties of the samples, we noted significant differences in hardness, springiness, chewiness, and gumminess (P<0.05). The results of the sensory evaluation showed that the score from SHM (Sanghwang mushroom mycelia) with 4% powder was significantly higher than other samples in terms of sweetness, color, taste, texture and overall quality (P<0.05). Taken together, the recommended level of Phellinus linteus mycelia powder in yanggaeng is 4% for optimal sensory characteristics.
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