Physicochemical Characteristic of Ultrafine Sparassis crispa(cauliflower mushroom) Powder

• 영문명: Physicochemical Characteristic of Ultrafine Sparassis crispa(cauliflower mushroom) Powder
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 허상선
• 간행물 정보: 『한국응용과학기술학회지』제40권 제5호, 945~954쪽, 전체 10쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2023.10.31

영문 초록

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.

목차

1. Introduction

2. Experiment

3. Results and discussion

4. Conclusion

Acknowledgements

References

키워드

Sparassis crispa ultrafine grinding physical properties antioxidant properties superfine powder