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

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)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.6, 2005 , pp. 928-932 More about this Journal
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;
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