![]() A study on contents of vitamin D in agricultural products and foods. Ji SH, Jang MY, Choi JY, Choi YM, Kim YG.Effect of UV-B irradiation on the quality and antioxidative activity of shiitake mushroom (Lentinus edodes). Effect of rice bran powder on the quality characteristics of cookie. Vitamin D 2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation. On phosphotungstic-phosphomolybdic compounds as color reagents. Evaluation of antioxidant property and quality of breads containing Auricularia auricula polysaccharide flour. Quality characteristics of instant gruel containing ear mushroom and black rice. Choi SR, Yu YJ, Ahn MS, Song EJ, Seo SY, Choi MK, Song YE, Han HA, So SY, Lee GK, Song YJ, Kim CK.Quality characteristics by various drying methods in ear mushroom (Auricularia auricula-judae Quel.). Choi SR, Yu YJ, Ahn MS, Song EJ, Seo SY, Choi MK, Han HA, Song YJ, Kim HJ, So SY, Lee GK, Kim CK.Quality characteristics of ear mushroom by various UVB (Ultraviolet B) treatment conditions. Choi SR, Shin SH, Song YE, Han HA, Lee SY, Song EJ.Antioxidant activity and quality characteristics of pine needle cookies. New insight into the action of vitamin D. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Beta glucan: A valuable functional ingredient in foods. Ahmad A, Anjum FM, Zahoor T, Nawaz H, Dilshad SM. ![]() ![]() ![]() National standard food ingredients table. Agricultural Food Comprehensive Information System.Approved Methods of American Association of Cereal Chemists. Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content. The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 ㎍/100 g D.W.) was 44 times higher than that of the 0% (19.0 ㎍/100 g D.W.). The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. These properties lie behind the high enzymatic activity of the mycelium, which stays preserved in the carefully processed MRL products.This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Since mushrooms cannot produce their own energy through photosynthesis, the mycelium must be able to actively obtain or produce extracellular compounds and metabolites that promote the longevity and vitality of the living mushroom. Mushrooms spend more than 90% of their life cycle in the mycelium. Mycelium biomass of mushrooms offers a mixture of many co-operating and co-related healthful bioavailable ingredients prepared by nature itself – it is thus a truly pure natural product. The cultivation system is proprietary, allowing for standardised production of Auricularia auricula. This cultivation process ensures the powder complies with the EU regulation 1881/2006 for contamination of pesticides and heavy metals. Mycology Research Laboratories Ltd.´s Auricularia auricula powder contains both mycelium and primordia (young fruit body) cultivated into a biomass that is grown on a sterilised (autoclaved) substrate in California. Cultivation Process of Auricularia-MRL ™ Auricularia
0 Comments
Leave a Reply. |