2019
DOI: 10.1007/s11947-019-2244-4
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Potential Reduction of Salt Consumption by Preparing Noodles with Entrapped NaCl in Mycelial Cell Wall Cavities of Lentinus edodes

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Cited by 7 publications
(5 citation statements)
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“…A method similar in formulation maintenance to salt removal is physical modification. While this method can be characterised by a variety of different approaches, such as salt encapsulation (Noort et al, 2012;Kwon et al, 2019) and high pressure processing (Pietrasik et al, 2016;Orel et al, 2020), the taste contrast method by inhomogeneous spatial distribution of salt is the focus in recent sodium reduction research in bread. In a study conducted by Sinesio et al (2019), the efficacy of an inhomogeneous distribution of salt to enhance saltiness was evaluated in wheat bread.…”
Section: Physical Modificationmentioning
confidence: 99%
“…A method similar in formulation maintenance to salt removal is physical modification. While this method can be characterised by a variety of different approaches, such as salt encapsulation (Noort et al, 2012;Kwon et al, 2019) and high pressure processing (Pietrasik et al, 2016;Orel et al, 2020), the taste contrast method by inhomogeneous spatial distribution of salt is the focus in recent sodium reduction research in bread. In a study conducted by Sinesio et al (2019), the efficacy of an inhomogeneous distribution of salt to enhance saltiness was evaluated in wheat bread.…”
Section: Physical Modificationmentioning
confidence: 99%
“…Despite this, medium size encapsulates at a 25% salt reduction enhanced the saltiness as well as increased consumer liking (Noort et al., 2012). Noodles in which salt was entrapped in mycelial cells wall components of Lentinus edodes were found to enhance the saltiness, compared to noodles without the entrapped salt, although color preference and overall acceptance was scored slightly lower (Kwon et al., 2019).…”
Section: Resultsmentioning
confidence: 99%
“…Thereby, noodles became fragile of the structure, dry on the surface, and yellow in color. It has been reported that addition of salt in noodles increased yellowness (Kwon, Lee, Choi, Kim, & Kim, 2019).…”
Section: Resultsmentioning
confidence: 99%