Effect of the concentration of alginate and bamboo mushroom powder (Dictyophora indusiate) alginate concentration on the quality physicochemical properties and antioxidant activity of Beads นรากร ศรีสุข นภกานด์ หน่ายคอน อภิรดี ศรีภิรมย์รักษ์ นิชานันท์ อุดมศักดิ์สกุล พันธ์ทิพย์ โอฬารรัตน์มณี และศนิ จิระสถิตย์

Abstract

In this research, encapsulation technique was used to encapsulate bamboo mushroom powder (Dictyophora indusiate), which is a highly beneficial mushroom and can be applied in food processing. The physicochemical properties, antioxidant activity and total phenolic content of three different parts of bamboo mushroom powder, namely Head, Fruit body and Cap, and the ratio of alginate at concentrations of 0, 1, 3 and 5 % (w/v) of bamboo mushroom powder were studied. All 3 parts of bamboo mushroom powder on sensory test results and beads characteristics. The experimental results, it was found that the beets prepared from 4% (w/v) alginate and head of bamboo mushroom powder body with concentration 3% (w/v) were proportional to the. most suitable due to its high antioxidant content high phenolic acid content. It is able to produce consistent beads and has the highest consumer acceptance. which can be used in the food industry enhance quality and add nutritional value to functional food.