Characterization of stipe and cap powders of mushroom (Lentinus edodes) prepared by different grinding methods

Zhang, Zipei; Song, Huige; Peng, Zhen; Luo, Qingnan; Ming, Jian; Zhao, Guahua

doi:10.1016/j.jfoodeng.2011.11.007

Cited by 113 publications

(107 citation statements)

References 21 publications

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“…Their fi ndings showed that as particle size decreased, the hydration properties (water holding capacity, water retention capacity and swelling capacity) of wheat bran DF signifi cantly decreased and a redistribution of fi ber components from insoluble to soluble fractions was observed. Zhang et al (2012) divided mushroom into small pieces prior to drying, using micronization methods, mechanical and jet millings and contrasted to shear pulverization. Six powders were prepared: shear pulverized cap (SPC) and stipe (SPS) powders; mechanically milled cap (MMC) and stipe (MMS) powders and jet milled cap (JMC) and stipe (JMS) powders.…”

Section: Mechanical Processesmentioning

confidence: 99%

Effect of food processing on the physicochemical properties of dietary fibre.

Ozyurt

Ötleş

2016

Acta Sci Pol Technol Aliment

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Dietary fi bre is the edible parts of plants, or similar carbohydrates, which are resistant to digestion and absorption in the small intestine (Almeida et al., 2013). Natural sources of dietary fi ber are found in the complex mixture of polysaccharides, which make up the cell walls of fruit, vegetables, and whole-grain cereals (Redgwell and Fischer, 2005). However, knowledge on dietary fi bre has improved signifi cantly in both physiological and analytical areas over the last decades. Dietary fi bre has a lot of positive health eff ects, such as bowel function, reduced risk of coronary heart disease, type 2 diabetes and improved weight maintenance.Many analytical methods and defi nitions have evolved over the years. Therefore, approximately comparable dietary fi bre values were produced and presented in food composition databases for use in food research, the food industry and for nutritional counselling and education. Nowadays, dietary fi bre is one of the components in foods that cause a lot of confusion among users and producers of food composition data (Westenbrink et al., 2013). The physiological eff ect of dietary fi bre depends fi rst of all on its origin, the proportions of individual fractions, the degree of comminution of raw materials and the thermal processes applied. EFFECT OF FOOD PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES OF DIETARY FIBRE ABSTRACTProducts derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fi bre. Diets high in dietary fi bre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. These fi bre-rich products and byproducts can also fortify foods, increase their dietary fi bre content and result in healthy products, low in calories, cholesterol and fat. Traditionally, consumers have chosen foods such as whole grains, fruits and vegetables as sources of dietary fi bre. Recently, food manufacturers have responded to consumer demand for foods with a higher fi bre content by developing products in which highfi bre ingredients are used. Diff erent food processing methods also increase the dietary fi ber content of food. Moreover, its chemical and physical properties may be aff ected by food processing. Some of them might even improve the functionality of fi bre. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. This study was conducted to examine the eff ect of diff erent food processing methods on the physicochemical properties of dietary fi bre.

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Section: Mechanical Processesmentioning

confidence: 99%

Effect of food processing on the physicochemical properties of dietary fibre.

Ozyurt

Ötleş

2016

Acta Sci Pol Technol Aliment

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“…Analisis sifat hidrasi tepung teh hijau meliputi: water holding capacity (WHC), water solubility index (WSI), dan swelling capacity (SC) yang mengacu pada metode Zhang et al (2012) Analisis water holding capacity (WHC) yaitu 0,5 g tepung teh hijau dimasukkan ke dalam tabung plastik dan ditambahkan akuades dengan rasio tepung/akuades adalah 0,05/1 (b/b). Dispersi tepung selanjutnya diinkubasi di waterbath suhu 60°C selama 30 menit dan didinginkan segera mungkin pada air dingin sebelum disentrifugasi dengan kecepatan 5000 rpm selama 20 menit.…”

Section: Analisis Sifat Hidrasi Tepung Teh Hijauunclassified

“…Menurut Hu et al (2012) semakin kecil ukuran partikel tepung teh hijau akan meningkatkan nilai kecerahan (L) dan menurunkan nilai warna hijau (-a) dari tepung teh hijau. Warna tepung teh hijau banyak dipengaruhi oleh beberapa faktor diantaranya: waktu pemetikan teh, jenis klon teh, dan cara budiaya agronomi tanaman teh (Topuz et al, 2014); penggunaan mesin/alat penepung (Zhang et al, 2012) dan lama waktu penepungan (Ramachandraiah dan Chin, 2016).…”

Section: Warna Tepung Teh Hijauunclassified

“…Proses penepungan merupakan proses pengecilan ukuran yang mana ukuran keseragaman dan ukuran partikel berpengaruh terhadap sifat hidrasi tepung (Barbosa-Canovas et al, 2005). Semakin halus tepung yang dihasilkan akan menurunkan sifat hidrasi seperti WHC (Ramachandraiah dan Chin, 2016) hal ini diperkuat oleh Zhang et al (2012) yang menyatakan bahwa nilai WHC dan SC berkorelasi positif dengan ukuran partikel. Selain itu nilai solubilitas tepung teh hijau akan berpengaruh terhadap kestabilan buih (foam) dari tepung teh hijau dikarenakan adanya interaksi gabungan unsur terlarut dari tepung teh hijau (Sawamura et al, 2012).…”

Section: Sifat Hidrasi Tepung Teh Hijauunclassified

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Karakteristik Fisik Tepung Teh Hijau Yang Diproses Menggunakan Mesin Disc Mill Dan Stone Mill

Prawira-Atmaja

Shabri

Harianto

et al. 2018

jtip

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Size reduction could affect the physical properties of green tea powder. The aim of this study was to determine the physical properties of green tea powder processed by different milling methods. A disc mill (DM) with ABSTRAKPenelitian ini dilakukan untuk mengetahui karakteristik sifat fisik tepung teh hijau yang diproses dengan metode penepung berbeda. Disc mill (DM) dengan single screw berbahan dasar stainless steel dan stone mill (SM) berbahan dasar batu granit digunakan untuk menepungkan teh hijau. Water holding capacity, water solubility index, swelling capacity, wettability, extraction yield, dispersibility dan dispersion stability, dan ukuran distribusi partikel dianalisis untuk mengetahui sifat fisik tepung teh hijau. Morfologi dan bentuk tepung teh hijau juga diamati menggunakan scanning electron microscopy. Metode penepung DM menghasilkan tepung teh hijau dengan nilai water absorption index, swelling capacity, dan water holding capacity lebih tinggi jika dibandingkan dengan metode penepung SM, dimana secara berurutan nilainya adalah 4,57 g/g; 5,17 mL/g; dan 6,18 g/g. Tepung teh hijau yang diproses dengan metode SM memiliki warna lebih cerah dengan nilai L: 60,1 dengan ukuran partikel tepung teh hijau d50: 1,4 µm. Berdasarkan sifat fisik tersebut, tepung teh hijau yang diproses dengan metode SM lebih sesuai jika diaplikasikan untuk produk pangan.Kata kunci: metode penepungan, sifat fisik, tepung teh hijau, ukuran partikel PENDAHULUAN1Teh (Camellia sinensis) merupakan minuman yang memiliki banyak manfaat kesehatan seperti anti virus herpes (de Oliveira et al., 2015), pencegah kanker kolon (Hajiaghaalipour et al., 2015), menghambat aktivitas enzim Xhantin oksidase penyebab asam urat (Rohdiana et al., 2014), dan mengurangi efek sindrom metabolik dan diabetes tipe 2 (Henning *Penulis Korespondensi: E-mail: iqbalprawira06@gmail.com et al., 2017). Manfaat kesehatan tersebut dikarenakan senyawa bioaktif seperti katekin pada teh hijau (Braicu et al., 2013) atau theaflavin dan thearubigin pada teh hitam (Sharangi et al., 2014).Teh berdasarkan prosesnya terdiri atas teh hitam, oolong, dan teh hijau. Diantara jenis teh tersebut, teh hijau paling banyak digunakan dalam industri pangan. Teh hijau menurut SNI 3945:2016 memiliki ukuran partikel antara 2-20 mm. Teh hijau dengan ukuran seperti itu sangat sulit diaplikasikan pada produk pangan. Pengecilan ukuran teh hijau dibutuhkan supaya bisa lebih mudah diaplikasikan

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“…Particle size of the samples was evaluated as D 10 , D 50 , and D 90 which were the equivalent volume diameters at 10%, 50%, and 90% cumulative volumes, respectively (Zhang et al, 2012).…”

Section: Color Analysismentioning

confidence: 99%