Quality Characteristics and Antioxidant Activities of Yanggaeng Added with Lentinus edodes Powder

Yun, So Won; Jin, Kim Su; Kim, Mee Ree

doi:10.17495/easdl.2020.4.30.2.162

Cited by 8 publications

(1 citation statement)

References 22 publications

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“…Letinula edodes ( L. edodes ) is an edible mushroom that belongs to the genus Lentinula , family Omphalotaceae, order Agaricales, class Agaricomycetes. L. edodes contains nucleic acid-based seasoning ingredients such as guanylic acid and adenylic acid, which confer a unique flavor, and is used in Eastern and Western cuisines where it is consumed in various ways ( Kim et al, 2012 ; Morales et al, 2020 ; Yun et al, 2020 ). L. edodes contains lentinan, a water-soluble polysaccharide, eritadenine, ergosterol, phenol, and various physiologically active substances, which lower blood pressure and blood cholesterol levels and exert antiviral and anticancer activity, and improve immunity ( Liu et al, 2020 ; Xu et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings

Go¹,

Lee²,

Kim³

2022

Food Sci Anim Resour

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The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60°C for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L*, a*, b*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

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