Potential Reduction of Salt Consumption by Preparing Noodles with Entrapped NaCl in Mycelial Cell Wall Cavities of Lentinus edodes View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-04

AUTHORS

Taeeun Kwon, Hyeyoung Lee, Jongsun Choi, Kyoungju Kim, Augustine Yonghwi Kim

ABSTRACT

For the reduction of sodium consumption from foods with soups or sauces for noodles, NaCl mixture (LMC-salt) was prepared with the Lentinus edodes mycelium cell wall components from mycelia grown in submerged culture. NaCl was entrapped in their cavities and also deposited on the surface of mycelium cell wall. Noodles prepared with LMC-salt (Nm) enhanced the saltiness perception up to 40%, potentially by reducing “severance of flavor” as a consequence of slower release of entrapped NaCl in L. edodes cell wall, when compared to noodles prepared with NaCl (Nc) only. Compared to Nc, lightness was lower and redness was slightly higher resulting in higher color intensity in Nm. Overall textural properties did not show significant differences. Weight and volume of the cooked Nm were decreased, while turbidity of the soup was increased compared to Nc after cooking. Overall preference was slightly lower, but did not have significant specific negative attributes. These results could support a strategic approach to reduce total sodium consumption by enhancing saltiness of noodle in noodle dishes and consequently reducing uptake of soups or sauces that are leading sources of sodium intake. More... »

PAGES

704-713

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-019-2244-4

DOI

http://dx.doi.org/10.1007/s11947-019-2244-4

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1112022030


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