Table 1.
Specific volume and colour properties of white bread and mushroom mycelium-supplemented bread.
White bread ACM breadb ABM breadb HEM breadb PLM breadb
Specific volume (cm3/g) 6.74 ± 0.35ac 5.84 ± 0.08c 6.08 ± 0.03b 5.66 ± 0.29c 5.56 ± 0.17c
L 70.68 ± 0.90a 62.45 ± 1.12c 54.84 ± 1.04d 47.47 ± 0.14e 66.64 ± 0.05b
a 3.32 ± 0.14d 12.26 ± 1.16a 8.35 ± 0.16c 9.59 ± 0.87b 8.28 ± 0.56c
b 12.95 ± 0.34e 25.61 ± 0.49a 15.82 ± 0.13c 17.57 ± 0.61d 21.36 ± 0.59b
WIa 67.78 ± 0.97a 52.88 ± 0.93c 51.42 ± 0.97c 43.77 ± 0.31d 59.51 ± 0.25b
a
WI (whiteness index) = 100 − [(100 − L)2 + a2 + b2] 1/2.
b
ACM bread, ABM bread, HEM bread and PLM bread: bread supplemented with Antrodia camphorata, Agaricus blazei, Hericium erinaceus and Phellinus linteus mycelia, respectively.
c
Each value is expressed as mean ± standard error (n = 3). Means with same letter within a row are not significantly different (P > 0.05).