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KCI등재 학술저널

Physicochemical Characteristic of Ultrafine Sparassis crispa(cauliflower mushroom) Powder

Physicochemical Characteristic of Ultrafine Sparassis crispa(cauliflower mushroom) Powder

DOI : 10.12925/jkocs.2023.40.5.945
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In this study, Sparassis crispa(cauliflower mushroom), which is rich in beta-glucan, was pulverized using ultrafine grinding technology for its potential utilization as a diverse food ingredient. The physical and antioxidant properties of cauliflower mushroom powder were evaluated at various grinding times. The results showed that as the grinding time of cauliflower mushroom increased, the average particle size significantly decreased (p<0.05). Additionally, the water-holding capacity, swelling capacity, and water solubility index of cauliflower mushroom increased significantly(p<0.05). Based on the analysis mentioned above, cauliflower mushroom prepared as a superfine powder for 5 minutes exhibited superior physical and chemical properties as well as antioxidant characteristics and is expected to be widely used in various foods.

1. Introduction

2. Experiment

3. Results and discussion

4. Conclusion

Acknowledgements

References

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