Study of Seasoning Powder Processing from Gray Abalone Mushroom
The gray abalone mushroom is a rich source of amino acids and carbohydrate compounds, with some biological activities and antioxidants. Nowadays, the variety of food additives on the market such as sodium glutamate (E621), sodium guanylate (E627), or sodium insonate (E631), could probably cause nega...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/7991830 |
| _version_ | 1797834821271027712 |
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| author | Nhi Yen Thi Tran Ngoc Vu Duc Truong Dang Le Long Bao Huynh Anh Viet Van Nguyen Tan Phat Dao |
| author_facet | Nhi Yen Thi Tran Ngoc Vu Duc Truong Dang Le Long Bao Huynh Anh Viet Van Nguyen Tan Phat Dao |
| author_sort | Nhi Yen Thi Tran |
| collection | DOAJ |
| description | The gray abalone mushroom is a rich source of amino acids and carbohydrate compounds, with some biological activities and antioxidants. Nowadays, the variety of food additives on the market such as sodium glutamate (E621), sodium guanylate (E627), or sodium insonate (E631), could probably cause negative effects for people’s health. This study used gray abalone mushrooms to create naturally derived seasoning products without using flavor enhancers and synthetic compounds. The gray abalone mushroom was pretreated and dried at 60°C until attaining the moisture content of <5%, while the biological activity and antioxidant values were kept optimal. The mixture ingredients, including 5% abalone mushroom powder, 2% baby cornstarch, and other seasoning ingredients, were uniformly ground. The based-gray abalone mushroom powder that was packed in PE with the moisture content below 3% displayed stability in terms of quality throughout 90 days. Gray abalone mushroom seasoning powder contributed to creating safe, natural products as well as improving consumers’ health. |
| first_indexed | 2024-04-09T14:43:37Z |
| format | Article |
| id | doaj.art-8a9fefa27dba431ebee519bd7210444e |
| institution | Directory Open Access Journal |
| issn | 1745-4557 |
| language | English |
| last_indexed | 2024-04-09T14:43:37Z |
| publishDate | 2023-01-01 |
| publisher | Hindawi-Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj.art-8a9fefa27dba431ebee519bd7210444e2023-05-03T00:00:09ZengHindawi-WileyJournal of Food Quality1745-45572023-01-01202310.1155/2023/7991830Study of Seasoning Powder Processing from Gray Abalone MushroomNhi Yen Thi Tran0Ngoc Vu Duc1Truong Dang Le2Long Bao Huynh3Anh Viet Van Nguyen4Tan Phat Dao5Institute of Applied Technology and Sustainable DevelopmentInstitute of Applied Technology and Sustainable DevelopmentInstitute of Applied Technology and Sustainable DevelopmentFaculty of Chemical TechnologyA & B Import Export Limited Liability CompanyInstitute of Applied Technology and Sustainable DevelopmentThe gray abalone mushroom is a rich source of amino acids and carbohydrate compounds, with some biological activities and antioxidants. Nowadays, the variety of food additives on the market such as sodium glutamate (E621), sodium guanylate (E627), or sodium insonate (E631), could probably cause negative effects for people’s health. This study used gray abalone mushrooms to create naturally derived seasoning products without using flavor enhancers and synthetic compounds. The gray abalone mushroom was pretreated and dried at 60°C until attaining the moisture content of <5%, while the biological activity and antioxidant values were kept optimal. The mixture ingredients, including 5% abalone mushroom powder, 2% baby cornstarch, and other seasoning ingredients, were uniformly ground. The based-gray abalone mushroom powder that was packed in PE with the moisture content below 3% displayed stability in terms of quality throughout 90 days. Gray abalone mushroom seasoning powder contributed to creating safe, natural products as well as improving consumers’ health.http://dx.doi.org/10.1155/2023/7991830 |
| spellingShingle | Nhi Yen Thi Tran Ngoc Vu Duc Truong Dang Le Long Bao Huynh Anh Viet Van Nguyen Tan Phat Dao Study of Seasoning Powder Processing from Gray Abalone Mushroom Journal of Food Quality |
| title | Study of Seasoning Powder Processing from Gray Abalone Mushroom |
| title_full | Study of Seasoning Powder Processing from Gray Abalone Mushroom |
| title_fullStr | Study of Seasoning Powder Processing from Gray Abalone Mushroom |
| title_full_unstemmed | Study of Seasoning Powder Processing from Gray Abalone Mushroom |
| title_short | Study of Seasoning Powder Processing from Gray Abalone Mushroom |
| title_sort | study of seasoning powder processing from gray abalone mushroom |
| url | http://dx.doi.org/10.1155/2023/7991830 |
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