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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.11(Wn.136)
- 발행연도
- 2021.11
- 수록면
- 178 - 184 (7page)
이용수
초록· 키워드
This study conducted to contribute to engine of the mushroom industry in connection with the development of various processed products of dewdrop pine mushrooms as a health functional foods. In this study, dewdrop pine mushrooms purchased in Changwon, Gyeongsangnam-do and sliced to about 5mm for experiment. Generally, about 180±5 g of dewdrop pine mushrooms (6-7 dew matsutake mushrooms) were put in a PS tray used for distribution and used in a storage at 4℃. The research results are as follows. First, a result of analyzing the crude fat shown that the crude protein content was 0.22%, crude protein 4.03%, and crude protein 1.34%. Second, the texture was 1.52 kgf, the moisture content was 72.3%, and the color was analyzed as L value 50.48 value, a value 8.89 value, and b value 15.36 value. Third, the dietary fiber content was 3.92 g/100 g, and the mineral content was 104.87 mg/100 g of P, followed by Mg (20.27 mg/100 g), Ca (11.09 mg/100 g), Na (1.53) mg/100 g), Zn (1.50 mg/100 g), and Fe (0.77 mg/100 g). Last, the result of the antioxidant activity analysis shown that the polyphenol content was 4.38 mg/g and the electron donating ability was 81.7% have high antioxidant activity. Therefore, this study presented important academic and practical implications for the development of health functional products using dewdrop pine mushrooms.
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목차
- ABSTRACT
- 1. 서론
- 2. 재료 및 방법
- 3. 결과 및 고찰
- 4. 요약 및 결론
- REFERENCES
참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2022-594-000045057
