eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2014-08-08 2 8 469 475 10.12691/jfnr-2-8-7 JFNR2014287 article Shahzor Gul Khaskheli 1 Wen Zheng 1 Saghir Ahmed sheikh 2 Ying Liu 2 Yan-Feng Wang 3 Ashfaque Ahmed Khaskheli 3 Wen Huang huangwen@mail.hzau.edu.cn 3 College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Pakistan Mudanjiang Sub-academy, Heilongjiang Academy of Agricultural Sciences, Mudanjiang, China 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 100?C whereas the lower rehydration ratio 5.65% obtained at 25?C 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). http://pubs.sciepub.com/jfnr/2/8/7/jfnr-2-8-7.pdf rehydration ratio polysaccharides content monosaccharide bacterial count quality storage