Development of Healthy Beverages Made from Jew’s Ear Mushroom for Enhancing Immune System with Beta-Glucan Supplementary
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Abstract
Oyster Mushroom Cultivation Community Enterprises, Tha Chang Subdistrict, Muang District, Phitsanulok Province was producedcultivates Jew’s Ear mushrooms and processes into Jew’s Ear mushroom beverage to sell as additional income. Whereas there was a problem that mushroom particles precipitated quickly. The benefits and qualities of the beverageswere unknown. The objective of the research to investigated the particle size and quantity of dried Jew’s Ear mushroom used in beverages to reduce the precipitate of particles in beverages. Two particle sizes of dried Jew’s Ear mushroom were compared which were 250 and 500 micrometers as well as the three amounts of dried Jew’s Ear mushroom used in the beverage which were 0.5, 0.6 and 0.7 percentage. Examine the quality according to the standards of the Ministry of Public Health topic regarding beverages in sealed containers of Jew’s Ear mushroom beverage. The results showed that Jew’s Ear mushroom could be developed into a beverage containing beta-glucan immune enhancers. Particle size of Jew’s Ear mushroom at 250 micrometers at 0.5 percentage was the appropriate amount for the production of Jew’s Ear mushroom beverage and using the production process of sterilization with acid adjustment. This process reduced the precipitate more than that of 50 percent at 600 hours. The beta-glucan content of this beverageremained 5,722.75 milligrams per 100 milliliters andvitamin C content was 856.52 milligrams per 100 milliliters. The beverage has passed the criteria chemical and microbial analysis according to the standards of the Ministry of Public Health on beverages in sealed containers, issue 356, B.E. 2556.
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