Properties of Wet Noodle Changed by the Addition of Sanghwang Mushroom (Phellinus linteus) Powder and Extract

상황버섯 분말과 추출액을 첨가한 국수의 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) ;
  • Choi, Jeong-Sil (Rural Resource Development Institute, National Institute of Agricultural Science and Technology, RDA) ;
  • Han, Gwi-Jung (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) ;
  • Chun, Hye-Kyung (Rural Resource Development Institute, National Institute of Agricultural Science and Technology, RDA)
  • 김행란 (농업과학기술원 농촌자원개발연구소) ;
  • 홍진선 (농업과학기술원 농촌자원개발연구소) ;
  • 최정실 (농업과학기술원 농촌자원개발연구소) ;
  • 한귀정 (농업과학기술원 농촌자원개발연구소) ;
  • 김태영 (농업과학기술원 농촌자원개발연구소) ;
  • 김상범 (농업과학기술원 농촌자원개발연구소) ;
  • 전혜경 (농업과학기술원 농촌자원개발연구소)
  • Published : 2005.08.31

Abstract

Effects of sangwhang mushroom (Phellinus linteus) powder and extract on quality of wet noodle were investigated by adding sangwhang mushroom powder at 2% (w/w: II) of wheat flour and extract at 17 (v/w: III) and 34% (v/w: IV) based on flour source, respectively. Significant decreases were found in L values of dough and noodle, while a and b values increased in proportion to addition of sangwhang mushroom. Addition of sangwhang mushroom decreased volume of cooked noodles, but increased turbidity of soup. Tensions of cooked noodle samples of II, III, IV, and control were 12.17, 17.61, 17.57, and 14.90g, respectively. Sensory properties, including color, flavor, taste, and texture, of noodles added with sangwhang mushroom extracts (III, IV) were significantly superior to control (I) and noodle added with powder (II). These results suggest addition of sangwhang mushroom extract is more suitable than powder for noodle processing.

Keywords

wet noodle;sangwhang mushroom (Phellinus linteus);texture

References

  1. Ham IH, Jeong MY, Choi YJ, Lee SD, Sung HG, Shim SS, Whang YK. Physiological activities of Phellinus linteus as ethano-medicinal preparation. Chung-Ang J. Pham. Sci. 14: 23-27 (2000)
  2. Ji JH, Kim MN, Chung CK, Ham SS. Antimutagenic and cytotoxicity effects of Phellinus linteus extracts. J. Korean Soc. Food Sci. Nutr. 29: 322-328 (2000)
  3. Suh YJ. Cancer chemoprevention by food. Food Sci. Ind. 30: 59-63 (1997)
  4. Kim HM, Han SB, Oh GT, Kim YH, Hong DH, Hong ND, Yoo ID. 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
  5. Lee KH, Kim KT. Properties of wet noodle changed by the addition of whey powder. Korean J. Food Sci. Technol. 32: 1073-1078 (2000)
  6. 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
  7. Kim YS. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J. Food Sci. Technol. 30: 1373-1380 (1998)
  8. Kim YS, Ha TY, Lee SH, Lee HY. Effects of rice bran dietary fiber on tlour rheology of wet noodles. Korean J. Food Sci. Technol. 29: 90-95 (1997)
  9. Hong JS, Kim YH, Kim MK, Kim TY, Kim KJ. Studies on the lipids composition of Korean edible mushrooms. J. Korean Soc. Dietary Cul. 5: 437-443 (1990)
  10. Hong JS, Kim YH, Lee KR, Kim MK, Cho CI, Park KH, Choi YH, Lee JB. Composition of organic and fatty acid in Pleurotus mushrooms and world status. Crit. Rev. Food Sci. Nutr. 26: 243-311 (1988) https://doi.org/10.1080/10408398809527469
  11. AOAC. Official Method of Analysis of AOAC lntl, 13th ed. Association of Official Analytical Comrnuities, Washington DC, USA (1980)
  12. Kim GH. Han HK. The effect of mushroom extracts on carbon tetrachloride induced hepatotoxicity in rats. J. Korean Soc. Food Sci. Nutr. 27: 326-332 (1998)