Particle size effect of lentinus edodes mushroom (chamsong-i) powder on the physicochemical, rheological, and oil-resisting properties of frying batters

Juyoung Kim, Jongbin Lim, In Young Bae, Hyuk Gu Park, Hyeon Gyu Lee, Suyong Lee

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Lentinus edodes mushroom powders (LMP) were separated into three fractions with different particle sizes (379.7, 232.6 and 62.5 μm), and their effects on physicochemical, rheological and oil-resisting properties of frying batters were investigated. While the fractionation of LMP by particle size did not cause a change in their chemical compositions, it decreased the final viscosity and setback in the pasting properties of wheat flour which were measured by a starch pasting rheometer. The use of LMP with smaller particle size increased the viscosity of frying batters with more dominant shear-thinning behavior, which was satisfactorily characterized by the Power law equation. The elastic properties of frying batters were also enhanced as LMP powders became finer. Moreover, LMP was evaluated as an oil barrier in fried foods, showing that the finer LMP fractions had a significant impact on the reduction of oil uptake.

Original languageEnglish
Pages (from-to)381-395
Number of pages15
JournalJournal of Texture Studies
Volume41
Issue number3
DOIs
StatePublished - 2010 Jun 1

Fingerprint

Shiitake Mushrooms
Lentinula edodes
batters
Agaricales
frying
Particle Size
mushrooms
Powders
particle size
powders
Oils
oils
pasting properties
Viscosity
viscosity
fried foods
Flour
wheat flour
Starch
Triticum

Keywords

  • Frying
  • Lentinus edodes
  • Mushroom
  • Oil uptake
  • Particle size
  • Rheology

Cite this

@article{d60d45fc195f44859fd49143e0d8a5ca,
title = "Particle size effect of lentinus edodes mushroom (chamsong-i) powder on the physicochemical, rheological, and oil-resisting properties of frying batters",
abstract = "Lentinus edodes mushroom powders (LMP) were separated into three fractions with different particle sizes (379.7, 232.6 and 62.5 μm), and their effects on physicochemical, rheological and oil-resisting properties of frying batters were investigated. While the fractionation of LMP by particle size did not cause a change in their chemical compositions, it decreased the final viscosity and setback in the pasting properties of wheat flour which were measured by a starch pasting rheometer. The use of LMP with smaller particle size increased the viscosity of frying batters with more dominant shear-thinning behavior, which was satisfactorily characterized by the Power law equation. The elastic properties of frying batters were also enhanced as LMP powders became finer. Moreover, LMP was evaluated as an oil barrier in fried foods, showing that the finer LMP fractions had a significant impact on the reduction of oil uptake.",
keywords = "Frying, Lentinus edodes, Mushroom, Oil uptake, Particle size, Rheology",
author = "Juyoung Kim and Jongbin Lim and Bae, {In Young} and Park, {Hyuk Gu} and {Gyu Lee}, Hyeon and Suyong Lee",
year = "2010",
month = "6",
day = "1",
doi = "10.1111/j.1745-4603.2010.00231.x",
language = "English",
volume = "41",
pages = "381--395",
journal = "Journal of Texture Studies",
issn = "0022-4901",
number = "3",

}

Particle size effect of lentinus edodes mushroom (chamsong-i) powder on the physicochemical, rheological, and oil-resisting properties of frying batters. / Kim, Juyoung; Lim, Jongbin; Bae, In Young; Park, Hyuk Gu; Gyu Lee, Hyeon; Lee, Suyong.

In: Journal of Texture Studies, Vol. 41, No. 3, 01.06.2010, p. 381-395.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Particle size effect of lentinus edodes mushroom (chamsong-i) powder on the physicochemical, rheological, and oil-resisting properties of frying batters

AU - Kim, Juyoung

AU - Lim, Jongbin

AU - Bae, In Young

AU - Park, Hyuk Gu

AU - Gyu Lee, Hyeon

AU - Lee, Suyong

PY - 2010/6/1

Y1 - 2010/6/1

N2 - Lentinus edodes mushroom powders (LMP) were separated into three fractions with different particle sizes (379.7, 232.6 and 62.5 μm), and their effects on physicochemical, rheological and oil-resisting properties of frying batters were investigated. While the fractionation of LMP by particle size did not cause a change in their chemical compositions, it decreased the final viscosity and setback in the pasting properties of wheat flour which were measured by a starch pasting rheometer. The use of LMP with smaller particle size increased the viscosity of frying batters with more dominant shear-thinning behavior, which was satisfactorily characterized by the Power law equation. The elastic properties of frying batters were also enhanced as LMP powders became finer. Moreover, LMP was evaluated as an oil barrier in fried foods, showing that the finer LMP fractions had a significant impact on the reduction of oil uptake.

AB - Lentinus edodes mushroom powders (LMP) were separated into three fractions with different particle sizes (379.7, 232.6 and 62.5 μm), and their effects on physicochemical, rheological and oil-resisting properties of frying batters were investigated. While the fractionation of LMP by particle size did not cause a change in their chemical compositions, it decreased the final viscosity and setback in the pasting properties of wheat flour which were measured by a starch pasting rheometer. The use of LMP with smaller particle size increased the viscosity of frying batters with more dominant shear-thinning behavior, which was satisfactorily characterized by the Power law equation. The elastic properties of frying batters were also enhanced as LMP powders became finer. Moreover, LMP was evaluated as an oil barrier in fried foods, showing that the finer LMP fractions had a significant impact on the reduction of oil uptake.

KW - Frying

KW - Lentinus edodes

KW - Mushroom

KW - Oil uptake

KW - Particle size

KW - Rheology

UR - http://www.scopus.com/inward/record.url?scp=77955936838&partnerID=8YFLogxK

U2 - 10.1111/j.1745-4603.2010.00231.x

DO - 10.1111/j.1745-4603.2010.00231.x

M3 - Article

AN - SCOPUS:77955936838

VL - 41

SP - 381

EP - 395

JO - Journal of Texture Studies

JF - Journal of Texture Studies

SN - 0022-4901

IS - 3

ER -