The methods AOAC (Association of Official Analytical Chemists) (Tobaruela et al., 2018) 991.43 is a traditional DF analysis method, mainly analyzing insoluble and soluble higher molecular weight dietary fiber (HMWDF), while methods AOAC 2011.25 is a new dietary fiber analysis method. This method can not only analyze the content of TDF, but also the content of IDF, SDF and resistant starch (RS) (Tobaruela et al.,
Blanching is a critical step in the processing of Tremella fuciformis (T. fuciformis). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the quality and moisture migration characteristics of T. fuciformis were investigated. The results showed that the T. fuciformis blanched by ULTB (70 °C, 2 min, 40 kHz, 300 W) had the best quality, including a brighter appearance, superior texture, and good sensory features, with a polysaccharide content of 3.90 ± 0.02%. The moisture migration characteristics of T. fuciformis after blanching exhibited four peaks, displayed strong and weak chemically bound water, immobilized water, and free water, whereas ULTB had a weak effect on the freedom of water in T. fuciformis. The study will provide the foundation for the factory processing of T. fuciformis.
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