Oh B.-Y.,Jeollanamdo Agricultural Research and Extention Services |
Lee Y.-S.,Jeollanamdo Agricultural Research and Extention Services |
Kim Y.-O.,Jeollanamdo Agricultural Research and Extention Services |
Kang J.-H.,Jeollanamdo Agricultural Research and Extention Services |
And 2 more authors.
Korean Journal of Food Science and Technology
This study was carried out to investigate the effects of Hericium erinaceum (HE) powder and extract on the quality characteristics of noodles. The water binding capacity of the HE powder was higher than that of pure wheat flour. Gelatinization temperature of HE powder-wheat flours gradually were increased and initial viscosity at 95°C, viscosity at 95°C after 15 min and maximum viscosity of those composites were decreased, as measured by a amylograph. The noodles showed decreased L values and increased a and b values with increasing HE powder in the wheat flour composite. The mechanical properties of the control cooked noodles showed the highest hardness, which decreased with the addition of HE powder. Springiness, cohesiveness, and gumminess decreased with increasing amounts of added HE powder. While the higher adhesiveness of noodles increased with more preferred than the control, and considerably the greatest overall acceptability of noodles was for those containing 2% HE powder. © The Korean Society of Food Science and Technology. Source