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《Edible Fungi of China》 2018-06
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Effect of Adding Pleurotus ostreatus Powder on the Noodles Quality

LI Bo;NIE Yuan-yang;CHANG Zhan-zhan;JIN Yu-hui;YANG Wei;School of Food Science, Henan Institute of Science and Technology;  
Pleurotus ostreatus is a common edible mushroom in China. Adding P. ostreatus powder into noodles can improve the nutritional value of noodles and alleviate the contradiction between production and marketing of this mushroom. The effects of the addition(1%-4%) of P. ostreatus powder on cooking properties, sensorial quality and texture characteristics of noodles and dynamic rheological properties of dough were studied in this paper. The results showed that with the increase of the addition of P. ostreatus powder, water absorption of noodles presented a trend of increasing first and then decreasing, and reached the maximum at the addition of 3%. Cooking loss of noodles increased gradually. When P. ostreatus powder addition was 4%, the noodles appeared a small amount of breaks and the elongation rate also reduced. The sensory quality was not obviously decreased when the addition of P. ostreatus powder was not more than 3%. After adding P. ostreatus powder, hardness, stickiness and gumminess of noodles decreased first and then increased, and the inflexion point was 3% addition. Elasticity, resilience and maximum shearing force reached the maximum at the addition of 3%. With the increase of P. ostreatus powder addition, G′ of dough increased gradually, G" enhanced slightly, and tanδ increased first and then decrease. Overall, when the addition of P.ostreatus powder was 3%, the prepared noodles showed better water absorption and viscoelasticity, and its sensory and cooking properties were close to the control. This study provided theoretical basis for the application of P. ostreatus powder in noodles.
【Fund】: 河南省科技创新杰出人才基金项目(2017JR0006)
【CateGory Index】: TS213.24
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