naa a22 4500 510727158 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0735-z doi (NATIONALLICENCE)springer-10.1007/s11947-011-0735-z Effect of Lentinus edodes β-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried Noodles [Elektronische Daten] [Soojung Heo, Seung Lee, In Bae, Hyuk-Gu Park, Hyeon Lee, Suyong Lee] With the recent well-being trend, a great deal of effort has been made to develop instant fried noodles with beneficial health effects. Thus, β-glucan-enriched materials (BGEMs) were obtained from Lentinus edodes mushroom and their effects on the quality attributes of instant fried noodles were characterized in terms of rheological, textural, and oil-resisting properties. When BGEMs were mixed with wheat flour, different thermomechanical profiles were observed by a Mixolab, enhancing dough stability and water absorption. The use of BGEMs raised the viscoelastic properties of noodle dough with a great increase in the elastic property. In addition, the dough samples prepared with more BGEMs exhibited greater elongational viscosity. In the case of fried noodle strands, the incorporation of BGEMs led to a significant increase in the breaking stress and produced a surface microstructure with smaller voids. Moreover, the oil uptake of fried noodles containing BGEMs was significantly reduced by 22%. Therefore, it showed that BGEMs had positive impacts on the quality attributes of instant fried noodles and could also be used as an oil barrier to produce fried noodles with a reduced content of oil and calories. Springer Science+Business Media, LLC, 2011 β-Glucan nationallicence Instant fried noodle nationallicence Oil uptake nationallicence Rheology nationallicence Heo Soojung Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, 143-747, Seoul, South Korea aut Lee Seung Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, 143-747, Seoul, South Korea aut Bae In Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, 133-791, Seoul, South Korea aut Park Hyuk-Gu Hana Natural Substance Institute, Hanabiotech Ltd., 456 Yoochon Misanmyun, Yeoncheon-gun, 486-860, Kyunggi-do, South Korea aut Lee Hyeon Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, 133-791, Seoul, South Korea aut Lee Suyong Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, 143-747, Seoul, South Korea aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 553-560 1935-5130 6:2<553 2013 6 11947 https://doi.org/10.1007/s11947-011-0735-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0735-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Heo Soojung Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, 143-747, Seoul, South Korea aut NATIONALLICENCE 700 1- Lee Seung Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, 143-747, Seoul, South Korea aut NATIONALLICENCE 700 1- Bae In Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, 133-791, Seoul, South Korea aut NATIONALLICENCE 700 1- Park Hyuk-Gu Hana Natural Substance Institute, Hanabiotech Ltd., 456 Yoochon Misanmyun, Yeoncheon-gun, 486-860, Kyunggi-do, South Korea aut NATIONALLICENCE 700 1- Lee Hyeon Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, 133-791, Seoul, South Korea aut NATIONALLICENCE 700 1- Lee Suyong Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, 143-747, Seoul, South Korea aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 553-560 1935-5130 6:2<553 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer