Abstract
We investigated the physical properties of cooked rice with fruit-bodies of Lyophyllum decastes (Hatakeshimeji) and Pleurotus ostreatus (Hiratake). Viscosities of 1 % polysaccharide extracts from L. decastes and P. ostreatus were 138.6±0.7 and 5.9±0.1 mPa・s, respectively. Viscosities of cooked rice with or without fruit-bodies of L. decastes or P. ostreatus after 15 minutes of cooking were at 14.1±0.1, 14.5±0.1 and 19.0±0.1 Pa・s, respectively. However, after 24 hours of cooking, it became 45.7±0.3, 18.5±0.2 and 29.6±0.2 Pa・s respectively. Conversely viscosities for the 1 % extracts of dry powder from fruit-bodies of L. decastes and P. ostreatus were 3.2±0.land 3.2±0.1mPa・s, respectively, although these became 10.8±0.2 and 3.1±0.1mPa・s respectively, after heat-moisture treatment. The adhensiveness of cooked rice without or with, with or without fruit-bodies of L. decastes and with P. ostreatus was 12,916±813, 7,277±594 and 8,134±776 J/m^3 , respectively. The texture of the cooked rice with fruit-bodies of L. decastes was evaluated to be harder, more elastic and more resistant to chewing as compared with cooked rice without mushroom.The texture of the cooked rice with P. ostreatus did not show such elasticity. These results suggest that the extracts of fruit-bodies of L. decastes may be useful for strengthening of elasticity of cooked rice.
