PARTICLE SIZE EFFECT OF LENTINUS EDODES MUSHROOM (CHAMSONG-I) POWDER ON THE PHYSICOCHEMICAL, RHEOLOGICAL, AND OIL-RESISTING PROPERTIES OF FRYING BATTERS

Abstract

Lentinus edodes mushroom powders (LMP) were separated into three fractions with different particle sizes (379.7, 232.6 and 62.5 mu m), and their effects on physicochemical, rheological and oil-resisting properties of frying batters were investigated. While the fractionation of LMP by particle size did not cause a change in their chemical compositions, it decreased the final viscosity and setback in the pasting properties of wheat flour which were measured by a starch pasting rheometer. The use of LMP with smaller particle size increased the viscosity of frying batters with more dominant shear-thinning behavior, which was satisfactorily characterized by the Power law equation. The elastic properties of frying batters were also enhanced as LMP powders became finer. Moreover, LMP was evaluated as an oil barrier in fried foods, showing that the finer LMP fractions had a significant impact on the reduction of oil uptake. PRACTICAL APPLICATIONS Even though edible mushrooms are consumed worldwide due to their beneficial health effects as well as specific texture and flavor, the applications of edible mushrooms to processed foods are very limited. In this study, edible mushroom (Lentinus edodes) powders were incorporated into frying batter formulations, demonstrating that they possessed oil-resisting properties during frying depending on their particle size. Thus, this study provides a new opportunity to utilize edible mushrooms, positively extending their use in a wider variety of processed foods.