QUALITY OF FUNGAL CHITIN BREAD
| Autor: | Ming-Tsung Yen, Ruei-Chian Li, Jeng-Leun Mau, Yu-Hsiu Tseng, Joan-Hwa Yang |
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| Rok vydání: | 2011 |
| Předmět: |
General Chemical Engineering
fungi digestive oral and skin physiology Wheat flour food and beverages General Chemistry Biology Proximate composition biology.organism_classification Chitosan chemistry.chemical_compound Lentinula chemistry Chitin Stipe (botany) Food products Asian country Food science Food Science |
| Zdroj: | Journal of Food Processing and Preservation. 35:708-713 |
| ISSN: | 0145-8892 |
| Popis: | Fungal chitin flour prepared from shiitake (Lentinula edodes[Berkeley] Pegler) stipe was used to substitute wheat flour to make bread. Bread quality including proximate composition, color and sensory evaluation in chitin bread was analyzed and compared with those of white bread. Moisture contents and microbial counts during storage at 4C were also studied. All breads had a comparable profile in proximate composition. White bread showed higher lightness and whiteness index values than chitin bread. With regard to a and b values, breads were slightly colored whereas white bread was less colored. All sensory results exhibited that substituting 5% of wheat flour with fungal chitin flour did not lower bread acceptability. During storage at 4C, chitin bread C showed less moisture loss and chitin bread showed less microbial counts and retained the same hardness for 7 days. Overall, fungal chitin could be incorporated into bread to provide its beneficial health effects. PRACTICAL APPLICATIONS Shiitake (Lentinula edodes[Berkeley] Pegler) is commonly used as food in Asian countries and also as a traditional Chinese medicine. Fungal chitin prepared from shiitake stipe can be added to food as a supplement to extend and broaden its consumption and provide the beneficial health effects through various food products. Bread is consumed all over the world, and many food ingredients have been included in bread formulation to increase its diversity, nutritional value and product appeal. Accordingly, fungal chitin was used to substitute wheat flour to make bread. Bread quality including proximate composition, color and sensory evaluation in chitin bread and changes in moisture, microbial counts and texture property during storage at 4C was valuable information for its practical application. The present work showed that fungal chitin could be incorporated into bread to provide its beneficial health effects. |
| Databáze: | OpenAIRE |
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