Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100903 |
Resumo: | Abstract 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. |
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Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodlesHypsizygus marmoreuswheat noodlescooked breaking ratiocolortextureAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100903Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.00622info:eu-repo/semantics/openAccessTANG,BaoshaWU,LiWENG,MinjieCHEN,JunchenLI,YibinLAI,Pufueng2022-03-15T00:00:00Zoai:scielo:S0101-20612022000100903Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles |
title |
Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles |
spellingShingle |
Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles TANG,Baosha Hypsizygus marmoreus wheat noodles cooked breaking ratio color texture |
title_short |
Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles |
title_full |
Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles |
title_fullStr |
Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles |
title_full_unstemmed |
Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles |
title_sort |
Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles |
author |
TANG,Baosha |
author_facet |
TANG,Baosha WU,Li WENG,Minjie CHEN,Junchen LI,Yibin LAI,Pufu |
author_role |
author |
author2 |
WU,Li WENG,Minjie CHEN,Junchen LI,Yibin LAI,Pufu |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
TANG,Baosha WU,Li WENG,Minjie CHEN,Junchen LI,Yibin LAI,Pufu |
dc.subject.por.fl_str_mv |
Hypsizygus marmoreus wheat noodles cooked breaking ratio color texture |
topic |
Hypsizygus marmoreus wheat noodles cooked breaking ratio color texture |
description |
Abstract 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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100903 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100903 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.00622 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126333347954688 |