Please use this identifier to cite or link to this item:
標題: Nonvolatile taste components of solid-state fermented adlay and rice by Phellinus linteus
作者: Liang, C.H.
Syu, J.L.
Lee, Y.L.
Mau, J.L.
關鍵字: Phellinus-fermented adlay;Phellinus-fermented rice;Soluble sugars;Free amino acids;5 '-Nucleotides;Equivalent umami concentration;agaricus-bisporus;antioxidant;mushrooms;mycelium;growth
Project: Lwt-Food Science and Technology
期刊/報告no:: Lwt-Food Science and Technology, Volume 42, Issue 10, Page(s) 1738-1743.
Phellinus linteus (Berkeley & Curtis) Teng (Hymenochaetaceae) was inoculated into cooked grains, and new products were formed after fungal fermentation and their nonvolatile taste components were studied. Contents of ash, fat, fiber, and protein in inoculated products (Phellinus-fermented adlay (PFA) and rice (PFR)] were much higher than those in uninoculated controls [polished adlay (PA) and rice (PR)I. Contents of total soluble sugars and polyols were in the descending order: PFA > PFR > PA > PR. Contents of total free amino acids and total and flavor 5'-nucleotides in PFA and PFR were much higher than those in PA and PR. Equivalent umami concentrations in PFA and PFR (917.17 and 222.96 g monosodium glutamate (MSG)/100 g, respectively) were higher than those in PA and PR (4.88 and 0.32 g MSG/100 g, respectively). Evidently, Phellinus-fermented products possessed high level of umami taste. (C) 2009 Elsevier Ltd. All rights reserved.
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2009.03.024
Appears in Collections:食品暨應用生物科技學系

Show full item record

Google ScholarTM




Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.