@article{jfnr2014287,
author={{Khaskheli, Shahzor Gul and Zheng, Wen and sheikh, Saghir Ahmed and Liu, Ying and Wang, Yan-Feng and Khaskheli, Ashfaque Ahmed and Huang, Wen},
title={Effects of Rehydration Ratio on the Quality of <i>Auricularia auricula-judae</i> Mushroom},
journal={Journal of Food and Nutrition Research},
volume={2},
number={8},
pages={469--475},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/8/7},
issn={2333-1240},
abstract={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 100ˇăC) 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<SUP>?</SUP>C whereas the lower rehydration ratio 5.65% obtained at 25<SUP>?</SUP>C correspondingly. Whereas the polysaccharide content result revealed that maximum loss found 12.62% soaking temperature of 100ˇăC for 60min while a minimal loss, 4.23% at soaking temperature of 60ˇăC 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 x10<SUP>5 </SUP>cfu/g<SUP> </SUP>to 6.75 x10<SUP>7 </SUP>cfu/g. However, the effect of time and temperature on the rehydration found to be significant (P>0.05).},
doi={10.12691/jfnr-2-8-7}
publisher={Science and Education Publishing}
}