Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2014, 2(8), 469-475
DOI: 10.12691/jfnr-2-8-7
Open AccessArticle

Effects of Rehydration Ratio on the Quality of Auricularia auricula-judae Mushroom

Shahzor Gul Khaskheli1, Wen Zheng1, Saghir Ahmed sheikh2, Ying Liu1, Yan-Feng Wang3, Ashfaque Ahmed Khaskheli1 and Wen Huang1,

1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China

2Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Pakistan

3Mudanjiang Sub-academy, Heilongjiang Academy of Agricultural Sciences, Mudanjiang, China

Pub. Date: August 08, 2014

Cite this paper:
Shahzor Gul Khaskheli, Wen Zheng, Saghir Ahmed sheikh, Ying Liu, Yan-Feng Wang, Ashfaque Ahmed Khaskheli and Wen Huang. Effects of Rehydration Ratio on the Quality of Auricularia auricula-judae Mushroom. Journal of Food and Nutrition Research. 2014; 2(8):469-475. doi: 10.12691/jfnr-2-8-7


This Study aimed to investigate the rehydration ratio, temperatures, times, amount of leaching of polysaccharide content and storage (CFU) of A. auricula-judae mushroom. Five rehydration temperatures (25, 40, 60, 80 and 100°C) and the water immersion time (10, 20, 30, 40, 50, 60 minutes) were used. The highest rehydration ratio 9.53%as observed in the soaking temperature of 100C whereas the lower rehydration ratio 5.65% obtained at 25C correspondingly. Whereas the polysaccharide content result revealed that maximum loss found 12.62% soaking temperature of 100°C for 60min while a minimal loss, 4.23% at soaking temperature of 60°C for 30 min. Monosaccharide composition was analyzed via gas chromatography it showed the polysaccharide composed of glucose, galactose, rhamnose, mannose and arabinose. Highest overall viable count of bacteria ranges from 2.5 x105 cfu/g to 6.75 x107 cfu/g. However, the effect of time and temperature on the rehydration found to be significant (P>0.05).

rehydration ratio polysaccharides content monosaccharide bacterial count quality storage

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