Development of Fine Dried Noodles with Agaricus bisporus

doi:10.7506/spkx1002-6630-201106072

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 314-317.doi: 10.7506/spkx1002-6630-201106072

• Technology Application • Previous Articles

Development of Fine Dried Noodles with Agaricus bisporus

ZHAO Wei，FAN Hong-xiu，LIU Zhen-chun*

(College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)

Received:2010-05-17 Revised:2011-01-26 Online:2011-03-25 Published:2011-03-03
Contact: LIU Zhen-chun* E-mail:liuzhenchun63@163.com

Abstract

Abstract: Agaricus bisporus is a natural healthy food. In order to improve the nutritional value of dried noodles, the optimal preparation process for dried noodles with Agaricus bisporus was explored by orthogonal array design. The optimal preparation parameters were Agaricus bisporus powder addition amount of 5%, sodium alginate addition amount of 0.3% and salt amount of 3% and water 40－50 mL/100 g. The final product has an appetizing appearance, unique flavor and healthcare function.

Key words: Agaricus bisporus, fine dried noodles, formula, orthogonal array design

CLC Number:

S646
TS213.2

ZHAO Wei，FAN Hong-xiu，LIU Zhen-chun*. Development of Fine Dried Noodles with Agaricus bisporus[J]. FOOD SCIENCE, 2011, 32(6 ): 314-317.

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Development of Fine Dried Noodles with Agaricus bisporus

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