품종별 버섯 분말 첨가에 따른 고수분 압출성형 식물조직단백의 품질 특성 = Quality Characteristics of High-Moisture extruded Texturized Vegetable Protein (TVP) with Mushroom Powders from Different Cultivars

다국어 초록 (Multilingual Abstract)

This study investigated the effects of adding six types of mushroom powder on the quality characteristics of high-moisture extruded texturized vegetable protein (TVP). Addition of mushroom decreased the lightness and yellowness while increasing redness. Moisture content and water absorption varied significantly depending on the polysaccharide composition and insoluble fiber content of each mushroom. Soluble solids content reflected the differences in the low-molecular-weight soluble components, and turbidity was lower than the control. Hardness, chewiness, and cutting strength increased significantly, while springiness decreased slightly with addition of mushroom powder. These changes were attributed to interactions between the mushroom-derived polysaccharides and polyphenols with proteins, promoting a denser internal network. Overall, the effects seen with the addition of mushroom powder highlighted the potential for developing TVP products using various mushroom cultivars.