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KMID : 1011620180340060635
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 6 p.635 ~ p.641
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Quality Characteristics of Maitake (Grifola frondosa) Powder Pretreated by Blanching with Vinegar
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Lee Ha-Yeon
Kwon Hye-Jeong
Lee Jae-Hong
Lee An-Soo
Ahn Moon-Sub
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Abstract
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Purpose: In this study, Maitake (Grifola frondosa) was pretreated by blanching with vinegar and the effects of the pretreatment method were evaluated.
Methods: The moisture, β-glucan, crude protein and free amino acid contents of Maitake powder pretreated by blanching with vinegar were investigated.
Results: The β-glucan content of Maitake powder pretreated by blanching with vinegar increased significantly compared to the control (not pretreated). The crude protein and free amino acid content in the Maitake powder decreased with increasing concentration of added vinegar. The free amino acid content related bitterness decreased.
Conclusion: These results suggest that the pretreatment method of Maitake powder helps reduce the bitterness of Maitake powder and improves the organoleptic properties.
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KEYWORD
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Grifola frondosa, Maitake, mushroom, pretreatment, blanching
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