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This study investigated the impacts of carrier agents on the physicochemical properties and antioxidant retention rate of spray drying powders from blanching liquids of Stropharia rugoso-annulata (BLS) and Agaricus brunnescens (BLA). Physicochemical, nutritional and antioxidant properties of the powder were examined in order to better determine potential applications of powders. Carrier agents could improve the qualities of the spray drying BLS powders and BLA powders and β-Cyclodextrin (β-CD) was more suitable as carrier agent than Maltodextrin (MD). The powder had higher flour yield and antioxidant retention rate while β-CD addition rate was 44.44 g/100 g (w/w).Proximate composition and total phenolics were performed. The powder was ranging from 5 and 30 μm in particle size with spherical particle morphology. BLA powders had higher antioxidant activity (hydroxyl radical scavenging capacity and lipid peroxidation inhibition ability) than BLS powder.

advance journal of food science and technology/advance journal of food science and technology

Physicochemical and Antioxidant Properties of Spray Drying Powders from &lt;em&gt;Stropharia rugoso-annulata&lt;/em&gt; and &lt;em&gt;Agaricus brunnescens&lt;/em&gt; Blanching Liquid