Amplification of Vitamin D in the White Button Mushroom () by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient.

The objective of this study was to amplify vitamin D in white button mushrooms using ultraviolet (UV-B) irradiation and to prepare a vitamin D-fortified superfine mushroom powder through jet milling. Mushrooms irradiated with UV-B for 30 min had a vitamin D concentration of 8.19 μg/g, an amount about 400 times greater than that of the control (0.

Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour.

The use of defatted soybean flour (DSF) in food as a source of dietary fiber has been limited due to its rough texture and bitter taste. Our previous work indicates that superfine DSF prepared by jet milling could overcome these problems, as it positively affected physical and sensory properties. Therefore, differently sized DSFs were incorporated in tofu, and their impacts on physical and sensory properties were investigated in this study.