• Title, Summary, Keyword: oyster mushroom powder

Search Result 9, Processing Time 0.101 seconds

Effect of Oyster Mushroom (Pleurotus ostreatus) Powder on Bread Quality

  • Hong, Ga-Hyung;Kim, Ygoung-Soo;Song, Geun-Seoup
    • Preventive Nutrition and Food Science
    • /
    • v.10 no.3
    • /
    • pp.214-218
    • /
    • 2005
  • Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough rheology and bread quality were examined. The initial pasting temperature in viscoamylograph increased, but peak and final viscosities decreased with the increased amount of oyster mushroom powder. The gradual increase of water absorption, dough development time and mixing tolerance index, and decrease of dough stability with the increased amount of oyster mushroom powder were obtained by farinographs. The supplementation of oyster mushroom powder had an effect on the bread making, resulting in an increase of loaf weight and a decrease of loaf volume. The rough and coarse crumb texture with dark color was observed with the increased amount of oyster mushroom powder. The firmness of bread crumb containing oyster mushroom powder was increased during storage periods. Sensory evaluation revealed that the addition of $1\%$ oyster mushroom powder could be supplemented to make an acceptable quality of bread.

Quality Characteristics and Antioxidant Activity of Pork Cutlet Sauce Added with King Oyster Mushroom (Pleurotus eryngii) Powder during Storage (큰느타리버섯 분말을 첨가한 돈가스소스의 항산화 활성과 저장 기간에 따른 품질 특성)

  • Park, Ji-Hyun;Heo, Ji-Young;Lee, Chan;Seo, Geon-Sik;Kang, Hee-Wan;Moon, Bo-Kyung
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.20 no.6
    • /
    • pp.932-938
    • /
    • 2010
  • This study was performed to determine the proximate analysis of Pleurouts eryngii and quality characterisitcs of pork cutlet sauce with added king oyster mushroom (Pleurotus eryngii). Pork cutlet sauce was prepared with different levels of king oyster mushroom powder (0, 1, 3, 5, and 7%) and stored for 21days at $25^{\circ}C$. Antioxidant activity was significantly increased by addition of king oyster mushroom powder (p<0.001). L, a and b value ignificantly increased with the increased of king oyster mushroom powder concentration. As king oyster mushroom powder concentration increased, pH value was increased and titratable acidity (%) value was decreased. pH value and titratable acidity (%) value were stable during storage period. Viscosity value and $Brix^{\circ}$ were significantly increased by addition of king oyster mushroom powder (p<0.001). The overall acceptability, sweetness and taste of the pork cutlet sauces with added 5% king oyster mushroom powder attained high scores.

Quality of Wet Noodle Prepared with Wheat Flour and Mushroom Powder (버섯분말을 첨가한 생면의 품질특성)

  • Kim, Young-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.30 no.6
    • /
    • pp.1373-1380
    • /
    • 1998
  • Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to $500\;{\mu}m$, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

  • PDF

Comparative Effects of Oyster Mushrooms on Lipid Profile, Liver and Kidney Function in Hypercholesterolemic Rats

  • Alam, Nuhu;Amin, Ruhul;Khan, Asaduzzaman;Ara, Ismot;Shim, Mi-Ja;Lee, Min-Woong;Lee, U-Youn;Lee, Tae-Soo
    • Mycobiology
    • /
    • v.37 no.1
    • /
    • pp.37-42
    • /
    • 2009
  • Comparative effects of oyster mushrooms on plasma and fecal lipid profiles and on liver and kidney function were evaluated in hyper and normocholesterolemic rats. Feeding of hypercholesterolemic rats a 5% powder of oyster mushrooms (Pleurotus ostreatus, P. sajor-caju and P. florida) reduced the plasma total cholesterol level by 37%, 21% and 16%, respectively and reduced the triglyceride level by 45%, 24% and 14%, respectively. LDL/HDL ratio decreased by 64%, 45% and 41% for P. sajor-caju, P. ostreatus and P. florida fed rats, respectively. Mushroom feeding also reduced body weight in hypercholesterolemic rats. However, it had no adverse effect on plasma bilirubin, creatinin and urea nitrogen level. Mushroom feeding also increased the total lipid and cholesterol excretion in the feces. The present study reveals that feeding of 5% oyster mushroom powder does not have detrimental effects on the liver and kidneys rather may provide health benefits for the cardiovascular-related complication by decreasing the atherogenic lipid profiles.

Effects of Oyster Mushroom on Quality of Sulgidduk and Gyeongdan (느타리버섯이 설기떡과 경단의 노화억제에 미치는 영향)

  • Chung, Koo-Min;An, Hui-Jeong
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.41 no.9
    • /
    • pp.1294-1300
    • /
    • 2012
  • To investigate the effects of oyster mushroom on the quality of Sulgidduk and Gyeongdan, freeze-dried mushroom power and mushroom extract were prepared. Dough for Gyeongdan was held for 0~6 hours at room temperature before cooking in order to allow for enzyme reaction. Upon addition of 2~5% mushroom power or 1~2% mushroom extract, the hardness of Sulgidduk decreased while the storage periods could be extended 1~2 days. Avrami rate constant (k) was 0.0111 for 2% power-added rice cake and 0.044 for the control. In Gyeongdan, hardness also decreased by addition of mushroom. Avrami rate constant (k) was 0.0178 for 10% mushroom power-added Gyeongdan and 0.0652 for the control. In a sensory test, Sulgidduk with 1% mushroom powder showed the highest score. Overall, addition of 1% mushroom powder to rice was appropriate for Sulgidduk. For Gyeongdan, addition of 1~2% mushroom powder was appropriate.

Effect of Oyster Mushrooms on Meat Tenderization (느타리버섯이 육류의 연육에 미치는 효과)

  • Chung, Koo-Min;An, Hui-Jeong
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.41 no.6
    • /
    • pp.829-833
    • /
    • 2012
  • To investigate the effects of oyster mushrooms (Pleurotus ostreatus) on beef and pork tenderization, freezedried mushroom (whole, cap, and stem) powder and mushroom extracts were prepared. Both fresh and boiled beef and pork had mushroom power and extract powders spread on them, and let sit for 30 minutes at room temperature. After that, the hardness and amino nitrogen content of the meats were measured. The hardness of the meat decreased by about 20%~35% after spreading. Also, the amino nitrogen contents increased due to the effect of protease in the mushrooms. The effects were greater in raw beef. The mushrooms showed almost the same effects regardless of which part of the mushrooms were used (whole, cap, and stem).

Hypolipidemic Activities of Dietary Pleurotus ostreatus in Hypercholesterolemic Rats

  • Alam, Nuhu;Yoon, Ki-Nam;Lee, Tae-Soo;Lee, U-Youn
    • Mycobiology
    • /
    • v.39 no.1
    • /
    • pp.45-51
    • /
    • 2011
  • This work was conducted to investigate dietary supplementation of oyster mushroom fruiting bodies on biochemical and histological changes in hyper and normocholesterolemic rats. Six-week old female Sprague-Dawley albino rats were divided into three groups of 10 rats each. Feeding a diet containing a 5% powder of Pleurotus ostreatus fruiting bodies to hypercholesterolemic rats reduced plasma total cholesterol, triglyceride, low-density lipoprotein (LDL), total lipid, phospholipids, and LDL/high-density lipoprotein ratio by 30.18, 52.75, 59.62, 34.15, 23.89, and 50%, respectively. Feeding oyster mushrooms also significantly reduced body weight in hypercholesterolemic rats. However, it had no adverse effects on plasma albumin, total bilirubin, direct bilirubin, creatinin, blood urea nitrogen, uric acid, glucose, total protein, calcium, sodium, potassium, chloride, inorganic phosphate, magnesium, or enzyme profiles. Feeding mushroom increased total lipid and cholesterol excretion in feces. The plasma lipoprotein fraction, separated by agarose gel electrophoresis, indicated that P. ostreatus significantly reduced plasma ${\beta}$ and pre-${\beta}$-lipoprotein but increased ${\alpha}$-lipoprotein. A histological study of hepatic cells by conventional hematoxylin-eosin and oil red O staining revealed normal findings for mushroom-fed hypercholesterolemic rats. These results suggest that a 5% P. ostreatus diet supplement provided health benefits by acting on the atherogenic lipid profile in hypercholesterolemic rats.

Growth characteristics of oyster mushroom upon addition of barley flour as a substitute for cotton seed meal (면실박 대체 보리가루 첨가에 따른 느타리버섯의 생육 특성)

  • Lee, Chan-jung;Lee, Eun-ji;Park, Hye-sung;Kong, Won-sik
    • Journal of Mushroom
    • /
    • v.15 no.3
    • /
    • pp.145-149
    • /
    • 2017
  • This study was conducted to investigate the optimum additive ratio of barley flour when used instead of cotton seed meal for the cultivation of oyster mushrooms. Mycelial growth was the fastest to 11.4 cm in medium containing 5% barley flour and to 9.0 cm in medium containing 30% barley flour. The mycelial density was slightly lower at 5% and 10% of barley powder addition, but there was no significant difference between the other treatments. The yield of the fruiting bodies was 158 g/850 mL, which was highest on treatment with 10% barley flour as a substitute for cotton seed meal. However, this was lower on treatments with only barley flour than in the control (156 g/850 mL). The diameter of the pileus and the hardness of stipes were highest with 10% barley flour and 10% in cotton seed meal, respectively. The L value was highest with 10% added barley flour, but the a-value and the b-value were not significantly different between treatments. The pH of the mixed media before inoculation with Pleurotus ostreatus was 4.7-5.0, and the total nitrogen content was 1.7-2.2, which was slightly lower than that of the control. The total carbon content was 44.6-45.0, which was not significantly different from that of the control. However, the content of trace elements such as Cu and Fe was lower than those of the control.

Effect of schizandra berry dregs and rice bran treatment on γ-aminobutyric acid (GABA) content enhancement in Pleurotus ostreatus (오미자박과 미강 첨가배지가 느타리버섯 자실체의 γ-aminobutyric acid(GABA) 함량에 미치는 효과)

  • Jeoung, Yun-Kyeoung;Kim, Jeong-Han;Baek, Il-Sun;Kang, Young Ju;Chi, Jeong-Hyun
    • Journal of Mushroom
    • /
    • v.15 no.2
    • /
    • pp.88-93
    • /
    • 2017
  • This study was carried out to establish a cultivation technique for increasing the ${\gamma}$-aminobutyric acid (GABA) content in the fruit body of mushrooms by adding processed by-products. For the oyster mushroom 'Heucktari', addition of green tea powder, sea tangle powder, and green tea dregs resulted in very poor primordia formation, fruit body growth, and increased GABA. However, addition of 10% schizandra berry dregs and 1% rice bran to the basal substrate induced 100% and 10% increases, in GABA content in the fruit bodies compared to the control treatment without by-product, respectively. In addition, fruit body growth and primordia formation were greatly increased by these treatments. Therefore, GABA content was increased when the substrate was prepared by mixing an appropriate amount of schizandra berry dregs and rice bran.