Quality characteristics of dried noodles prepared by adding Hericium erinaceum powder and extract.

摘要

This study was carried out to investigate the effects of Hericium erinaceum (HE) powder and extract on the quality characteristics of noodles. The water binding capacity of flour with HE powder was higher than that of pure wheat flour. Gelatinization temp. of wheat flour with added HE powder gradually increased and initial viscosity at 95 degrees C, viscosity at 95 degrees C after 15 min and max. viscosity were lower, as measured by an amylograph. The noodles showed decreased L colour values and increased a and b colour values with increasing HE powder content in the wheat flour. The mechanical properties of cooked noodles without addition of HE (control) showed the highest hardness, which decreased with the addition of HE powder. Springiness, cohesiveness and gumminess decreased with increasing amounts of added HE powder. Sensory analysis showed that noodles with 2% HE powder had the highest overall acceptability.