期刊
FOOD CHEMISTRY
卷 101, 期 3, 页码 1158-1163出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.03.017
关键词
Auricularia auricula polysaccharide (AAP); extraction; free radical-scavenging; AAP flour blended bread
The polysaccharide in the fruit bodies of Auricularia auricula (commonly called black woody ear or tree ear) was extracted, lyophilized and ground. Auricularia auricula polysaccharide (AAP) flour blended bread was developed. Physical qualities and antioxidant activities of breads with different levels of substitution of AAP flour for wheat flour were analyzed. The results showed that up to 9% of AAP flour could be included in bread formulation without altering the sensory acceptance of the blended bread. The incorporation of AAP in bread markedly increased the antioxidant property of the bread as tested by DPPH free radical-scavenging method. Breads containing AAP flour can broaden the utilization of the fruit bodies of Auricularia auricula and may be regarded as possible health-promoting functional foods. (c) 2006 Elsevier Ltd. All rights reserved.
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