Properties of Ramyon (deep fried noodle) Changed by the Addition of Sangwhang Mushroom (Phellinus linteus) Extract

상황버섯 추출액을 첨가한 라면의 품질특성

  • Kim, Haeng-Ran (Rural Resource Development Institute, National Institute of Agricultural Science and Technology, RDA) ;
  • Hong, Jin-Sun (Rural Resource Development Institute, National Institute of Agricultural Science and Technology, RDA) ;
  • Kim, Tae-Young (Rural Resource Development Institute, National Institute of Agricultural Science and Technology, RDA) ;
  • Kim, Sang-Bum (Rural Resource Development Institute, National Institute of Agricultural Science and Technology, RDA) ;
  • Cho, Soo-Muk (Rural Resource Development Institute, National Institute of Agricultural Science and Technology, RDA) ;
  • Chun, Hye-Kyung (Rural Resource Development Institute, National Institute of Agricultural Science and Technology, RDA)
  • 김행란 (농업과학기술원 농촌자원개발연구소) ;
  • 홍진선 (농업과학기술원 농촌자원개발연구소) ;
  • 김태영 (농업과학기술원 농촌자원개발연구소) ;
  • 김상범 (농업과학기술원 농촌자원개발연구소) ;
  • 조수묵 (농업과학기술원 농촌자원개발연구소) ;
  • 전혜경 (농업과학기술원 농촌자원개발연구소)
  • Published : 2005.12.31

Abstract

Effects of sangwhang mushroom (Phellinus linteus) extract on quality and functionality of ramyon (deep-fried noodle) were investigated by adding 17.5(v/w; II) and 35%(v/w; III) sangwhang mushroom extracts. Although little differences were generally observed in chemical compositions of ramyon samples II, III, and control, potassium contents of samples II and III were lower than control. Content of $(1{\rightarrow}3),\;(1{\rightarrow}4)\;and\;(1{\rightarrow}6)-{\beta}-D-glucan$, major functional component of sangwhang mushroom, increased in proportion to amount of extract added, 2.04 and $3.69{\mu}g/g$ in samples II and III, respectively, much higher than $0,09{\mu}g/g$ of control. Lightness (L) decreased, whereas redness (a) and yellowness (b) increased with increasing amount of extract added. Ramyons containing extract showed higher preference than control in texture analysis (hardness and tension) and sensory evaluation (taste and texture).

Keywords

ramyon (deep fried noodle);sangwhang mushroom (Phellinus linteus);${\beta}$-glucan

References

  1. Song JM, Shin SN, Park HR, Y BS. Effect of potato starch content on physical properties of ramyon. J. Korean Soc. Food Sci. Nutr. 30: 450-454 (2001)
  2. Kim HM, Han SB, Oh GT, Kim YH, Hong OH, Yoo LO. Stimulation of humoral and cell mediated immunity by polysaccharide from mushroom Phellinus linteus. Int. J. Immnnopharmacol. 18: 295-303 (1996) https://doi.org/10.1016/0192-0561(96)00028-8
  3. Han SB, Lee CW, Jeon YJ, Hong ND, Yoo ID, Yang HK, Kim HM. The inhibitory effect of polysaccharides isolated from Phellinus linteus on tumor growth and metastasis. Immunopharmacology 41: 157-164 (1999) https://doi.org/10.1016/S0162-3109(98)00063-0
  4. Rhee YK, Han MJ, Park SY, Kim DH. In vitro and in vivo antitumor activity of the fruit body of Phellinus linteus. Korean J. Food Sci. Technol. 32: 477-480 (2000)
  5. Suga T, Shiio T, Maeda YY, Cjihara G. Antitumor activity of lentinan in murine syngenic and autologous hosts and its suppressive effection 3-methyl-cholanthrene-induced carcinogenesis. Cancer Res. 44: 5132-5137 (1984)
  6. Pamela M. Layra P. ${\beta}-glucan$ edible mushrooms. Food Chem. 68: 315-318 (2000) https://doi.org/10.1016/S0308-8146(99)00197-1
  7. Kim SK. Quality of ramyon and physical properties of wheat flour. Korean J. Dietary Culture 6: 95-104 (1991)
  8. Ryu CH, Cheigh HS, Kwon TW. A note on the preparation and evaluation of ramyon (deep fat fried instant noodle) using barley-wheat composite flours. Korean J. Food Sci. Technol. 9: 81-83 (1977)
  9. Miskelly DM, Moss HJ. Flour quality requirements for Chinese noodle manufacture. J. Cereal Sci. 3: 379-387 (1985) https://doi.org/10.1016/S0733-5210(85)80010-2
  10. Shin ZI. The present situation and future prospect of noodles industry. Korean J. Dietary Culture. 6: 123-135 (1991)
  11. Chang HK, Sung NY. Studies on the storage of fat-containing foods (I) - effects of storage factors on the rancidity of fried instant noodle. Korean J. Food Sci. Technol. 4: 18-23 (1972)
  12. Newman RK, Newman CW, Graham H. Hypocholesterolemic function of barley ${\beta}-glucans$. Cereal Foods World 34: 883-886 (1989)
  13. Kim SK, Lee AR. Effect of frying temperature and times on cooking properties of ramyon. Korean J. Food Sci. Technol. 22: 215-220 (1990)
  14. Cheigh HS, Kwon TW. Stability of lipids in ramyon (deep fat fried instant noodle) I. Oxidative changes in the ramyon lipids during storage. Korean J. Food Sci. Tcchnol. 4: 13-18 (1972)
  15. AOAC. Official Method of Analysis of AOAC Intl. 13th ed. Association of Official Analytical Chemists, Washington DC, USA (1980)
  16. Chung GS, Kim SK. Effects of wheat flour protein contents on ramyon (deep-fried instant noodles) quality. Korean J. Food Sci. Technol. 23: 649-655 (1991)
  17. Ma SJ, Kim OH. Effects of an in-package oxygen scavenger on the stability of deep-fried instant noodle. Korean J. Food Sci. Technol. 12: 229-234 (1975)
  18. Kang OH, Park HK, Kim DH. Oxidative stability of deep-fried instant noodle prepared with ricebran oil fortified by adding antioxidant or by blending with palm oil. Korean J. Food Sci. Technol. 21: 409-418 (1989)
  19. Chang YS, Yang JH, Shin HS. Storage stability of instant ramyon manufactured with blended rapeseed oil. J. Korean Oil Chem. Soc. 4: 15-18 (1987)
  20. Kim BS, Kim SK. Prediction of shelf-life of instant noodle by hexanal content. Korean J. Food Sci. Technol. 26: 331-335 (1994)
  21. McCleary BV, Glennie-Holmes M. Enzymatic quantification of $(1{\to}3),\;(1{\to}4)-{\beta}-D-glucan$ in barly and malt. J. Inst. Brewing 91: 285-295 (1985) https://doi.org/10.1002/j.2050-0416.1985.tb04345.x
  22. Lee JH. Antitumor and immunostimulating activity of fungal polysaccharide. Microorg. Ind. 20: 14-21 (1994)
  23. Jeong JH. Effects of alkaline reagents on textural and sensory properties of ramyon. Korean J. Diet. Culture 13: 261-266 (1998)
  24. Ayhan D. ${\beta}-glucan$ and mineral nutrient contents of cereals grown in turkey. Food Chem. 90: 773-777 (2005) https://doi.org/10.1016/j.foodchem.2004.06.003
  25. Jeong JH. Effects of calcium on textural and sensory properties of ramyon. Korean J. Food Nutr. 12: 252-257 (1999)
  26. Jeong JH. The Effect of eggs on the quality properties of ramyon. Korean J. Food Nutr. 11: 420-425 (1998)
  27. Kim DH, Choi HJ, Bae EA, Han MJ, Park SY. Effect of artificially culture Phellinus linteus on harmful intestinal bacteria enzymes and at intestinal ${\beta}-glucosidases$. J. Fd. Hyg. Safety 13: 20-23 (1998)