Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Physicochemical Characteristic of Ultrafine Sparassis crispa(cauliflower mushroom) Powder

  • Sun-Sun Hur (Division of Health and Welfare, Depart of BioFood Science, Joongbu University)
  • Received : 2023.09.24
  • Accepted : 2023.10.24
  • Published : 2023.10.31
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Abstract

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.

Keywords

Acknowledgement

This paper was supported by Joongbu University Research & Development Fund, in 2022.

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