노루궁뎅이버섯 분말의 입도차이에 따른 조미료의 품질특성

초록

This study was carried out to investigate the quality characteristics of roll mill, jet mill Hericium erinaceus (HE) powders and seasoningsusing them (RPS and JPS). Water binding capacity of the jet mill HE powder(JP) was higher than that of roll mill HE powder(RP). Thereduction of particle size resulted in the increases of specific surface area and JP showed smaller particle size than RP. L* of JP wassignificantly higher than that of RP. In sensory evaluation, the color and the flavor of seasoning showed on significant difference. Control andJPS got significantly high scores in 'Overall Acceptability' than RPS. Based on the results in this study, JPS is considered to have potential tobe developed commercially as seasoning.

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