(1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods

Journal of the Science of Food and Agriculture

Volumn 91, Issue 10, 2011, Pages 1915-1919

  Kim, Juyoung ^a   Lee, Seung Mi ^a   Bae, In Young ^b   Park, Hyuk Gu ^c   Gyu Lee, Hyeon ^b   Lee, Suyong ^a  

^a Sejong University   (South Korea)

^b Hanyang University   (South Korea)

^c Hana Natural Substance Institute   (South Korea)

Author keywords

glucan; Cakes; High fibre; Lentinus edodes mushrooms; Wheat flour substitute

Indexed keywords

BETA GLUCAN; BIOLOGICAL PRODUCT; STARCH;

ARTICLE; CALORIC INTAKE; CALORIC RESTRICTION; CHEMISTRY; DIET SUPPLEMENTATION; DIETARY FIBER; FLOUR; FOOD HANDLING; FUNCTIONAL FOOD; GEL; LENTINULA EDODES; VISCOSITY;

BETA-GLUCANS; BIOLOGICAL AGENTS; CALORIC RESTRICTION; DIETARY FIBER; ENERGY INTAKE; FLOUR; FOOD TECHNOLOGY; FOOD, FORTIFIED; FUNCTIONAL FOOD; GELS; SHIITAKE MUSHROOMS; STARCH; VISCOSITY;

BASIDIOMYCOTA; LENTINULA EDODES; TRITICUM AESTIVUM;

EID: 79959273692     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4409     Document Type: Article

References (29)

1. Mantovani MS, Bellini MF, Angeli JPF, Oliveira RJ, Silva AF and Ribeiro LR, Beta-glucans in promoting health: Prevention against mutation and cancer. Mutat Res-Rev Mutat 658: 154-161 (2008).
2. Cheung PCK, Mushrooms As Functional Foods. Wiley, New Jersey (2008).
3. Zhang M, Cheung PCK, Ooi VEC and Zhang L, Evaluation of sulfated fungal b-glucans from the sclerotium of pleurotus tuber-regium as a potential water-soluble anti-viral agent. Carbohydr Res 339: 2297-2301 (2004).
4. Zhang M, Cheung PCK, Zhang L, Chiu CM and Ooi VEC, Carboxymethylated b-glucans from mushroom sclerotium of pleurotus tuber-regium as novel water-soluble anti-tumor agent. Carbohydr Polym 57: 319-325 (2004).
5. FDA, Food labeling: Health claims; oats and coronary heart disease. Fed Regist 62: 3584-3601 (1997).
6. Lazaridou A and Biliaderis CG, Molecular aspects of cereal b-glucan functionality: Physical properties, technological applications and physiological effects. J Cereal Sci 46: 101-118 (2007).
7. Hong GH, Kim YS and Song GS, Effect of oyster mushroom (Pleurotue ostreatus) powder on bread quality. J Food Sci Nutr 10: 214-218 (2005).
8. Seguchi M, Morimoto N, Abe M and Yoshino Y, Effect of maitake (Grifola frondosa) mushroom powder on bread properties. J Food Sci 66: 261-264 (2001).
9. Singla R, Ghosh M and Ganguli A, Phenolics and antioxidant activity of a ready-to-eat snack food prepared from the edible mushroom (Agaricus bisporous). Nutr Food Sci 39: 227-234 (2009).
10. Kim SY, Kang MY and Kim MH, Quality characteristics of noodle added with browned oak mushroom (Lentinus edodes). Kor J Food Cook Sci 24: 665-671 (2008).
11. Santos-Neves JC, Pereira MI, Carbonero ER, Gracher AHP, Gorin PAJ, Sassaki GL, et al., A gel-forming b-glucan isolated from the fruit bodies of the edible mushroom pleurotus florida. Carbohydr Res 343: 1456-1462 (2008).
12. Smiderle FR, Carbonero ER, Mellinger CG, Sassaki GL, Gorin PAJ and Iacomini M, Structural characterization of a polysaccharide and a b-glucan isolated from the edible mushroom flammulina velutipes. Phytochemistry 67: 2189-2196 (2006).
13. Association of Official Analytical Chemists, Official Methods of Analysis, AOAC International, Gaithersburg (2002).
14. American Association of Cereal Chemists, Approved Methods of the American Association of Cereal Chemists. AACC, St Paul, Minnesota (2000).
15. Lee S, Kim S and Inglett GE, Effect of shortening replacement with oatrim on the physical and rheological properties of cakes. Cereal Chem 82: 120-124 (2005).
16. Wang Y, Zhang M, Ruan D, Shashkov AS, Kilcoyne M, Savage AV, et al., Chemical components and molecular mass of six polysaccharides isolated from the sclerotium of poria cocos. Carbohydr Res 339: 327-334 (2004).
17. 13C NMR. Polym J 34: 443-449 (2002).
18. Schweiger-Hufnagel U, Ono T, Izumi K, Hufnagel P, Morita N, Kaga H, et al., Identification of the extracellular polysaccharide produced by the snow mold fungus microdochium nivale. Biotechnol Lett 22: 183-187 (2000).
19. Barbosa AM, Steluti RM, Dekker RFH, Cardoso MS and Corradi da Silva ML, Structural characterization of botryosphaeran: a (1 → 3; 1 → 6)-b-glucan produced by the ascomyceteous fungus, botryosphaeria sp. Carbohydr Res 338: 1691-1698 (2003).
20. Pongsawatmanit R, Thanasukarn P and Ikeda S, Effect of sucrose on RVA viscosity parameters, water activity and freezable water fraction of cassava starch suspensions. ScienceAsia 28: 129-134 (2002).
21. Fox P, Smith PP and Sahi S, Ultrasound measurements to monitor the specific gravity of food batters. J Food Eng 65: 317-324 (2004).
22. Sakiyan O, Sumnu G, Sahin S and Bayram G, Influence of fat content and emulsifier type on the rheological properties of cake batter. Eur Food Res Technol 219: 635-638 (2004).
23. Karaodlu MM and Kotancilar HG, Quality and textural behaviour of par-baked and rebaked cake during prolonged storage. Int J Food Sci Technol 44: 93-99 (2009).
24. Kim CS and Walker CE, Interactions between starches, sugars, and emulsifiers in high-ratio cake model systems. Cereal Chem 69: 206-212 (1992).
25. Kocer D, Hicsasmaz Z, Bayindirli A and Katnas S, Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. J Food Eng 78: 953-964 (2007).
26. Gómez M, Oliete B, Rosell CM, Pando V and Fernández E, Studies on cake quality made of wheat-chickpea flour blends. LWT-Food Sci Technol 41: 1701-1709 (2008).
27. Lin PY, Czuchajowska Z and Pomeranz Y, Enzyme-resistant starch in yellow layer cake. Cereal Chem 71: 69-75 (1994).
28. Masoodi FA, Sharma B and Chauhan GS, Use of apple pomace as a source of dietary fiber in cakes. Plant Food Hum Nutr 57: 121-128 (2002).
29. Jasberg BK, Gould JM and Warner K, High-fiber, noncaloric flour substitute for baked food. Alkaline peroxide-treated lignocellulose in chocolate cake. Cereal Chem 66: 209-213 (1989).