노루궁뎅이버섯 분말의 영양성분 및 쌀쿠키로 적용

Abstract

This study was carried out to investigate the physicochemical composition and antioxidative capacity of the Hericium erinaceus(HE) powder according to the drying methods(freeze drying and hot air drying), and rice cookies containing HE powder at various amounts. Firstly, this study was investigated to compare the physicochemical properties and antioxidative activities of freeze dried Hericium erinaceus(FHE) and hot air dried Hericium erinaceus(HHE). There were no significant difference in moisture content depending on the drying method. The carbohydrate content was high in the FHE, whereas the crude protein, crude fat and ash contents were high in the HHE. The main free amino acid were alanine, glutamic acid, leucine, valine, and the contents of free amino acids including phenylalanine, tyrosine, taurine, glutamic acid and α-aminoadipic acid in the HHE were significantly higher than those in the FHE. Regardless of the drying method, malic acid was the most abundant organic acid in all samples. Major fatty acids were linoleic acid, palmitic acid and oleic acid. Vitamin A content was detected only in the HHE and vitamin E content was significantly higher in the FHE than that in the HHE. Total of eight types of minerals were detected in HE powder and Na was high in the FHE, while K, Mg, Ca, Fe, Mn, Cu, and Zn were high in the HHE. L(lightness) value of rice cookie dough was high in the FHE, but the values of a(redness) and b(yellowness) were high in the HHE. Total polyphenol contents of the FHE and HHE ethanol extracts were founded to be 75.67±1.81 mg GAE/g in the FHE and 72.62±9.96 mg GAE/g in the HHE. Total flavonoid contents of HE ethanol extracts were founded to be 23.89±0.78 mg QE/g in the FHE and 11.92±1.60 mg QE/g in HHE. The DPPH radical scavenging activities of the FHE and HHE ethanol extracts were founded to be 58.97% and 60.88% in 2,000 ppm, respectively. The ABTS radical scavenging activities of the FHE and HHE ethanol extracts were founded to be 73.74% and 76.13% in 2,000 ppm, respectively. Antioxidative capacity of the FHE and HHE ethanol extracts measured were lower than those of the BHT, BHA and ascorbic acid, but higher than those of the control(no addition). Secondly, the present study was conducted to investigate the antioxidative effects and quality characteristics of rice cookies containing FHE powder. Rice cookies were prepared with different amounts(0, 1, 3, 5 and 7% to the control group rice flour quantity) of FHE powder. Total polyphenol content and ABTS radical scavenging activity of the rice cookies increased with increasing FHE powder amount. Total polyphenol content and ABTS radical scavenging activity for the 7% FHE powder group were significantly higher than those of the other groups. However, it was no significant difference in DPPH radical scavenging activity among groups. The moisture, carbohydrate and NDF contents of the rice cookies decreased significantly with increasing FHE powder, but the crude fat content of the rice cookies increased significantly with increasing FHE powder. pH values of the rice cookies dough was significantly decreased with increasing FHE powder content, but it did not affect the density of the rice cookies dough. Spread factor of the rice cookie was significantly decreased by the addition of FHE powder. Hardness showed significantly higher in the 7% added FHE powder rice cookies than in the other groups. Crust of rice cookies colors showed that L(lightness) values were significantly decreased with increasing FHE powder content, whereas the a(redness) and b(yellowness) values were increased. In sensory evaluation, rice cookies prepared with the 1% and 3% FHE powder groups showed higher scores, as compared to the other groups, in taste, flavor and texture. And in the sensory test(intensity), by addition of 1% and 3% FHE powder had the higher scores, as compared to the other groups, in aroma, roasted nutty and, graininess. Therefore, this study suggests that added 1% and 3% Hericium erinaceus powder to rice cookie is raising the possibility of developments in overall satisfaction and health-functional rice cookies.