Microbiological Quality of Dried and Powdered Foods Stored at Various Relative Humidities

Kim, Jiyeon; Bae, Young‐Min; Hyun, Joo-Seok; Kim, Eun‐Mi; Kim, Jong-Chan; Lee, Sun-Young

doi:10.17495/easdl.2017.10.27.5.576

Cited by 6 publications

(2 citation statements)

References 9 publications

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“…Thus, the food's water activity dictates the microbe that may grow in it to a large part. According to similar results were reported for meat [43], perilla seeds [29], cashew nuts [44], dried shredded squid, wheat flour, sunsik, red pepper powder, roasted sesame seed [45], and samnamul [35].…”

Section: Microbial Safetysupporting

confidence: 79%

Miyeokgui (Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, α-/β-/γ-Tocopherol Contents

Lee

Kim

Chun

et al. 2023

Foods

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This study aimed to investigate the effects of different relative humidities (%) on the microbial safety, antioxidant activity, ascorbic acid, fucoxanthin, and tocopherol contents of Undaria pinnatifida sporophyll powder (UPSP) stored for 4 weeks. The caking phenomenon did not occur in the 11–53% relative humidity conditions, but it did in the 69%, 81%, and 93% relative humidity conditions with caking index values of 88.30%, 99.75%, and 99.98%, respectively. The aerobic bacterial contents increased drastically in samples stored at 69–93% relative humidity. Ascorbic acid was unstable at high relative humidity, but fucoxanthin and tocopherol were more unstable at low relative humidity. Therefore, it was most stable at intermediate relative humidity. The 69% relative humidity sample had higher DPPH (12.57 g BHAE/kg), ABTS (4.87 g AAE/kg), and FRAP (4.60 g Fe (II)/kg) than the other samples. This study could be helpful for the storage and transport of UPSP under optimum relative humidity conditions, which can significantly prevent quality losses.

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Section: Microbial Safetysupporting

confidence: 79%

Miyeokgui (Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, α-/β-/γ-Tocopherol Contents

Lee

Kim

Chun

et al. 2023

Foods

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“…Similarly, the hardness, chewiness, springiness, and gumminess of donuts increased as the psyllium husk content increased [48]. Considering from the reports for improving gelforming ability [8,9] and entanglement effect [36,49] by increasing of dietary fiber content, we thought that the hardness of dough was increased by increase of dietary fiber content of psyllium husk. Therefore, the addition of psyllium husk improved the dough texture, possibly due to enhanced gelation caused by the dietary fiber in psyllium husk.…”

Section: Resultsmentioning

confidence: 94%

Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Bak

Cha

Park

et al. 2023

Journal of Food Processing and Preservation

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We analyzed the quality characteristics of wheat-free, gluten-free dough, steam-treated dough, and cooked noodles. Dough was prepared from soaked-and-dried soybean (SDS) powder amended with 10%, 25%, or 40% psyllium husk; the SDS was prepared by soaking soybeans for 12 h at room temperature and hot air drying at 60°C for 24 h. Dough was then steam-treated at 120°C for 5, 10, or 15 min and subsequently formed into noodles. Dough and noodle can be made using SDS powder and psyllium husk powder, but it is difficult to maintain noodle shape after cooking without steam treatment. Steam treatment improved the texture of the dough, enabling noodle production. The hardness, gumminess, springiness, cohesiveness, and chewiness of the steam-treated dough were improved compared to nonsteamed dough, yielding a texture similar to wheat flour dough. Moreover, the dough cross-section became denser after steam treatment. As the cooking time increased, the hardness, gumminess, cohesiveness, and chewiness of cooked noodles decreased, and the springiness of cooked noodles increased by increasing of water absorption rate; overall, their form was maintained. Therefore, steam-treated psyllium husk-containing dough enables noodle production without the addition of gluten.

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Shelf life of β-glucan microcapsules from the medicinal mushrooms (Phellinus baumii and Ganoderma lucidum)

Ryu¹,

Choi²,

Kang³

et al. 2018

Korean Journal of Food Preservation

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This study was conducted to establish the shelf life of β-glucan microcapsules from the medicinal mushrooms (Phellinus baumii and Ganoderma lucidum). Changes in the quality attributes, including moisture content, color, and total bacterial count, of the β-glucan microcapsules were analyzed during storage for 5 months at 10℃, 25℃, and 40℃. The moisture content of β-glucan microcapsule from P. baumii did not show any significant difference during storage at 25℃ and 40℃, but decreased after 3 months storage at 10℃. The moisture content of the β-glucan microcapsule from G. lucidum showed slight increase and decrease during storage at 25℃ and 40℃, but at 10℃, showed an initial decrease for 3 months and then increased. ΔE values of β-glucan microcapsules from P. baumii and G. lucidum did not change during 5 months at various storage temperatures. The total bacterial count of the microcapsules from both P. baumii and G. lucidum maintained their initial values without significant changes according to storage period and temperature. Overall, the shelf life of β-glucan microcapsule from P. baumii was determined to be 30.11 months according to the moisture content and β-glucan microcapsule from G. lucidum was determined to be 24.82 months according to the total bacterial count. Thus, it is desirable to establish the storage period of 24 months at 25℃.

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Microbiological Quality of Dried and Powdered Foods Stored at Various Relative Humidities

Cited by 6 publications

References 9 publications

Miyeokgui (Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, α-/β-/γ-Tocopherol Contents

Miyeokgui (Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, α-/β-/γ-Tocopherol Contents

Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Shelf life of β-glucan microcapsules from the medicinal mushrooms (Phellinus baumii and Ganoderma lucidum)

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