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 Huang^1,

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

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

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 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).

Keywords:
rehydration ratio polysaccharides content monosaccharide bacterial count quality storage

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