Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2018-02-28T04:29:16Z | - |
dc.date.available | 2018-02-28T04:29:16Z | - |
dc.date.issued | 2011-05 | - |
dc.identifier.citation | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 91, 10, 1915-1919 | en_US |
dc.identifier.issn | 0022-5142 | - |
dc.identifier.uri | http://onlinelibrary.wiley.com/doi/10.1002/jsfa.4409/full | - |
dc.identifier.uri | http://hdl.handle.net/20.500.11754/41088 | - |
dc.description.abstract | BACKGROUND: Extensive physiological and biological emphasis has been placed on pharmaceutical and medicinal uses of mushrooms containing beta-glucans, but their incorporation into processed functional foods is quite limited. Thus, low-grade Lentinus edodes mushrooms were utilised to produce beta-glucan-enriched materials (BGEMs), which were evaluated as a high-fibre and low-calorie substitute for wheat flour. RESULTS: The fractions obtained from Lentinus edodes mushrooms contained 514 g kg(-1) of (1-3)-beta-glucans with (1-6)-beta-linked side chains and the chemical structure was confirmed by (13)C NMR and FTIR spectroscopy. Replacement of a portion of the wheat flour with BGEMs resulted in the solutions with lowe 00000130 r values of pasting parameters and also caused significant changes in starch gelatinisation. When BGEMs were incorporated into cake formulations, batter viscosity increased with more shear-thinning behaviours and elastic properties improved. Overall, the cakes containing more BGEMs showed decreased volu 0000005E me and increased hardness while no significant differences were observed between the control a 00001094 nd BGEM cakes containing 1 g of beta-glucan per serving. CONCLUSION: As a wheat flour substitute, the BGEMs that were prepared from low-grade Lentinus edodes mushrooms, could be successfully used to produce cakes containing 1 g of beta-glucan per serving with quality attributes similar to those of the control. (C) 2011 Society of Chemical Industry | en_US |
dc.language.iso | en | en_US |
dc.publisher | WILEY-BLACKWELL, COMMERCE PLACE, 350 MAIN ST, MALDEN 02148, MA USA | en_US |
dc.subject | Lentinus edodes mushrooms | en_US |
dc.subject | beta-glucan | en_US |
dc.subject | wheat flour substitute | en_US |
dc.subject | cakes | en_US |
dc.subject | high fibre | en_US |
dc.title | (1-3)(1-6)-beta-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods | en_US |
dc.type | Article | en_US |
dc.relation.no | 10 | - |
dc.relation.volume | 91 | - |
dc.identifier.doi | 10.1002/jsfa.4409 | - |
dc.relation.page | 1915-1919 | - |
dc.relation.journal | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | - |
dc.contributor.googleauthor | Kim, Juyoung | - |
dc.contributor.googleauthor | Lee, Seung Mi | - |
dc.contributor.googleauthor | Bae, In Young | - |
dc.contributor.googleauthor | Park, Hyuk-Gu | - |
dc.contributor.googleauthor | (Lee, Hyeon Gyu | - |
dc.contributor.googleauthor | Lee, Suyong | - |
dc.relation.code | 2011206035 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | hyeonlee | - |
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