The Development of Healthy Drink from Tremella fuciformis

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Title:	The Development of Healthy Drink from Tremella fuciformis
Authors:	Yulianti, Risda
Contributors:	生物科技學系
Keywords:	Tremella fuciformis;Polysaccharide;Healthy drink;Antioxidant;Blend;Mixture design
Date:	2015
Issue Date:	2015-09-30 07:21:47 (UTC+0)
Publisher:	亞洲大學
Abstract:	Tremella fuciformis (TF) is the edible and medicinal mushroom which is widely developed in many Asian countries especially Taiwan and China. It is generally used in daily Chinese cuisines. Tremella polysaccharide (TP) has been known to possess various physiological activities such as antioxidant, anti-inflammatory activity, hypocholesterolemic activity, anticancer and stimulator of immune function. However, the applications of TF in innovative food products have not been well studied. The main objective of this study was to develop a healthy drink by mixing TP and mulberry powder (MP) as main materials using mixture design technique. Firstly the main materials of healthy drink (TP and MP) were investigated for their physicochemical properties and antioxidant activities. There are found differences in physical characteristics of both materials. The pH of MP (3.82-4.11) was more acidic than TP (5.68-5.83). Moreover the viscosity of TP was significantly influenced by the concentration of polysaccharide diluted in solution, but not with MP. The analysis of active compounds showed that TP was predominant in β-glucan (4.26%) and dietary fiber content (66.12%), whereas MP was excellence in the total phenolic (36.6 mg GAE/g) and total monomeric anthocyanin (TMA) content (189.48 mg CGE/g). TP showed moderate in DPPH scavenging activity (4 mg/ml, 33%) and excellent in ferrous chelating ability (4 mg/ml, 93%). However MP only showed moderate level in both assays; 36% and 33% (4 mg/ml). Afterwards, the mixture design was performed according to the proportions of TP and MP in healthy drink whereas the other ingredients were assumed in constant. The mixture design models showed that the best formula of healthy drink consisted of 25% TP and 75% MP which has actual responses as follows; DPPH scavenging activity 67%, pH 2.7, viscosity 2.25 cP, responses of color 4.2, taste 4.1 and flavor 4.0 (the response of panels between like to extremely like). The best formula was then subjected into storage experiment at 4oC for 28 days. The results showed that the healthy drink was safely consumed and acceptable by panels during storage. However, the pH and viscosity of healthy drink were relative unstable during storage and there was found 18% loss of antioxidant activity after 28 days storage. The nutritional contents of healthy drink per 100 g dry weight were presented as follows; calories (288 kcal), carbohydrate 69.51 g, protein 0.53 g, fat 0.84 g, dietary fiber 0.74 g and sodium 2.2 mg. These results suggested that the healthy drink based on Tremella fuciformis has a highly potential to be developed as functional beverages and may be applicated in manufacture.
Appears in Collections:	[生物科技學系] 博碩士論文

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