Comprehensive quality evaluation of Dictyophora rubrovolvata by-product volva under different thermal drying methods based on a quantitative scoring method

Abstract

This study systematically evaluated the effects of HAD, HPD, MD, and VMD on the quality, structure, and processing characteristics of DRV using sensory, chemical, spectroscopic, microscopic, and rheological analyses. A quantitative scoring method was also employed to assess overall quality, identify key markers via OPLS-DA and RFA, and construct a CQI model using the entropy weight method. Results showed that VMD delivered the best overall performance, with superior retention of VC (1.17 mg/100 g), total sugar (0.89%), starch (0.82%), and protein (13.48 mg/g), along with the highest thermal stability (exothermic peaks at 153.29°C and 178.03°C). It also produced fine, uniform micropores and exhibited moderate complex viscosity and loss factor, ensured excellent shear-thinning and processing properties while maintained weak gel structure stability. The clustered heatmap further revealed specific advantages of other methods. HPD exhibited the lowest sourness response value (from 5.53 mV to 0.32 mV), HAD showed the best water absorption (4.70 g/g) and the highest increase in free amino acids, and MD provided optimal browning inhibition (BI of 14.60) and the highest intrinsic consistency (K′ of 2.19 × 10²Pa/sⁿ) and network rigidity. Overall, The overall and directional advantages of VMD and other drying methods could provide a theoretical basis for directional processing and utilization of DRV. These findings provided critical data support for the integrated and directional deep processing of DRV, which was of great significance for enhancing the added value of DRV and promoting the sustainable development of the DR industry.