Earticle

초록

영어

Soybean curd was mixed with mushroom powder to develop new healthful foods, and changes in quality characteristics were investigated. The yields of the soybean curds containing 3~12% powder of Pleurotus ostreatus(PPo), 3, 6% of powder of Pleurotus cornucopiae(PPc), Pleurotus salmoneostramineus(PPs), Agrocybe aegerita(PAa) were higher than those of the control. The hardness level was highest in the 3% of dried mushroom power, The addition of mushroom powder to curd evidenced a significantly lower L value(lightness) than was detected in the control. In particular, PPs added soybean curd observed the highest a value(redness). In terms of overall acceptability, the preferred soybean curd samples were the 6% PPo, 3% of PPc, PPs and, PAa.

목차

ABSTRACT
 서론
 재료 및 방법
  실험재료
  버섯을 첨가한 두부제조 방법
  버섯이 첨가된 두부의 특성 분석
 결과 및 고찰
 적요
 참고문헌

저자

• 김정한 [ Jeong-Han Kim | 경기도농업기술원 버섯연구소 ] Corresponding author
• 이윤혜 [ Yun-Hae Lee | 경기도농업기술원 버섯연구소 ]
• 조성춘 [ Seong-Choon Cho | (주)대상 FNF ]
• 주영철 [ Young-Cheoul Ju | 경기도농업기술원 버섯연구소 ]

참고문헌