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Effect of Binding Agents on Physicochemical Quality Characteristics of Granule Prepared by Lentinus edodes  

Hwang Sung-Hee (Department of Food Science and Technology, Catholic University of Daegu)
Kim Seok-Joong (Department of Food Science and Technology, Catholic University of Daegu)
Shin Seung-Ryeul (Faculty of Cuisine & Nutrition, Daegu Hanny University)
Kim Nam-Woo (Department of Herbal Biotechnology, Daegu Hanny University)
Youn Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.12, no.6, 2005 , pp. 572-577 More about this Journal
Abstract
This study was conducted to investigate the effect of binding agents on the physicochemical characteristics of granule prepared by Lentinus edodes. The mushroom powder was mixed with com starch, lactose, gelatin, gum arabic, or dextrin(DE=23), and the mixtures were passed to granule sieve. Solubility of granule was in the following order, gum arabic>gelatin>lactose, dextrin>corn starch. L value was in the following order, com starch, lactose>gelatin, gum arabic, dextrin. a value and pH were not affected by the binding agents. b value was in following order, lactose, corn starch>gelatin, gum arabic>dextrin. Viscosity was in the following order, gelatin, corn starch>gum arabic, dextrin>lactose. Water absorption was in the following order, gelatin>lactose>corn starch>dextrin>gum arabic. Sugar content was in the following order, gum arabic>lactose, dextrin>corn starch, gelatin. Protein content was the highest in granule formed with gelatin. These results suggested that gum arabic can be utilized for improving solubility and lowering absorption of Lentinus edodes granule as binding agent.
Keywords
Lentinus edodes; granule; binding agent; solubility; absorption;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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