Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles
文献类型: 外文期刊
作者: Tang, Baosha 1 ; Wu, Li 1 ; Weng, Minjie 1 ; Chen, Junchen 1 ; Li, Yibin 1 ; Lai, Pufu 1 ;
作者机构: 1.Fujian Acad Agr Sci, Inst Agr Engn Technol, Fuzhou, Fujian, Peoples R China
2.Natl R&D Ctr Edible Fungi Proc, Fuzhou, Fujian, Peoples R China
关键词: Hypsizygus marmoreus; wheat noodles; cooked breaking ratio; color; texture
期刊名称:FOOD SCIENCE AND TECHNOLOGY ( 影响因子:2.602; 五年影响因子:2.968 )
ISSN: 0101-2061
年卷期: 2022 年 42 卷
页码:
收录情况: SCI
摘要: Hypsizygus marmoreus is a kind of edible fungus with high nutritional value. This investigation evaluated the influence of Hypsizygus marmoreus powder on the quality characteristics of noodles. The cooking time, cooked breaking ratio, cooking loss rate, color difference value, texture and sensory of noodles were measured. The addition of 4% to 20% mass fraction of mushroom powder had no significant effect on the cooking time and hardness of the noodles. The cooked breaking ratio of noodles increased from 0% to 13.27%, the cooking loss rate increased from 3.47% to 10.73%, the color difference value increased from 18.23 to 23.58, and the chewing hardness increased from 4569.66 g to 5888.68 g, with the mass fraction of mushroom powder increased from 0% to 20%. The sensory of noodles with 4% mushroom powder is the best. This study provides a certain theoretical basis for the further processing of Hypsizygus marmoreus.
- 相关文献
作者其他论文 更多>>
-
Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology: An evaluation of structure and function
作者:Wang, Changrong;Lin, Mengfan;Guo, Zebin;Wang, Changrong;Lin, Mengfan;Guo, Zebin;Li, Yibin
关键词:Steam explosion; Tremella fuciformis stem; Soluble dietary fiber; Structural properties; Functional properties
-
Anti-Inflammatory Effects of Polyphenols from Plum (Prunus salicina Lindl) on RAW264.7 Macrophages Induced by Monosodium Urate and Potential Mechanisms
作者:Li, Yibin;Deng, Wei;Zheng, Zhipeng;Song, Hongbo;Li, Yibin;Wu, Li;Chen, Shouhui;Li, Yibin;Wu, Li
关键词:Prunus salicina Lindl; polyphenols; RNA-seq; pathways
-
Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics
作者:Zheng, Zhipeng;Deng, Wei;Song, Hongbo;Zheng, Zhipeng;Wu, Li;Li, Yibin;Chen, Shouhui;Zheng, Zhipeng;Wu, Li;Li, Yibin;Chen, Shouhui;Wu, Li;Li, Yibin
关键词:Tremella fuciformis; ultrasonic-low temperature blanching; quality; moisture migration characteristics
-
Grey Correlation Analysis of Drying Characteristics and Quality of Hypsizygus marmoreus (Crab-Flavoured Mushroom) By-Products
作者:Lai, Pufu;Xiao, Zheng;Li, Yibin;Tang, Baosha;Wu, Li;Weng, Minjie;Sun, Junzheng;Chen, Junchen;Lai, Pufu;Xiao, Zheng;Li, Yibin;Tang, Baosha;Wu, Li;Weng, Minjie;Sun, Junzheng;Chen, Junchen;Lai, Pufu;Xiao, Zheng;Li, Yibin;Tang, Baosha;Wu, Li;Weng, Minjie;Sun, Junzheng;Chen, Junchen
关键词:Hypsizygus marmoreus; by-products; drying methods; quality; grey correlation analysis
-
Polyphenol Composition, Antioxidant Capacity and Xanthine Oxidase Inhibition Mechanism of Furong Plum Fruits at Different Maturity Stages
作者:Zheng, Zhipeng;Wu, Li;Deng, Wei;Yi, Kexin;Li, Yibin;Zheng, Zhipeng;Deng, Wei;Yi, Kexin;Wu, Li;Li, Yibin;Wu, Li;Li, Yibin
关键词:Furong plum; polyphenols; antioxidant; xanthine oxidase; inhibition kinetics
-
Monascuspiloin from Monascus-Fermented Red Mold Rice Alleviates Alcoholic Liver Injury and Modulates Intestinal Microbiota
作者:Wu, Li;Ni, Li;Wu, Li;Zhou, Kangxi;Yang, Ziyi;Li, Jiayi;Chen, Guimei;Wu, Qi;Lv, Xucong;Rao, Pingfan;Yang, Ziyi;Lv, Xucong;Hu, Wenlin;Ai, Lianzhong
关键词:Monascus; monascuspiloin; alcoholic liver injury; intestinal microbiome; liver metabolomics
-
Interaction of plum (prunus salicina lindl. cv. furong) anthocyanins with Tremella polysaccharides and characteristics of their complexes
作者:Chen, Shouhui;Wu, Li;Li, Yibin;Deng, Wei;Wu, Li;Li, Yibin;Deng, Wei
关键词:anthocyanin; polysaccharide; UV spectrum; infrared spectroscopy; microstructure