可复配蘑菇粉作为潜在功能性食品的开发与评价

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY
Amala Tony, V Rashmi, K.R. Anilakumar, Anil Dutt Semwal
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引用次数: 0

摘要

蘑菇营养丰富,但也很容易腐烂。本课题的目的是研制一种易重构的、具有良好感官和营养品质的蘑菇饮料粉。将新鲜双孢蘑菇(白色扣菇)冷冻干燥,并与淀粉基(74%)、抗结块剂(0.5%)和乳化剂(0.5%)混合(25%)。冷冻干燥生产的产品具有更好的颜色和营养稳定性。与生蘑菇相比,该产品降低了水分,增加了灰分、蛋白质、碳水化合物和不变的脂肪含量。矿物质,钙(178.91 mg/100 g)和铁(119.25 mg/100 g)被检测出来。水溶性维生素(B1、B2、B3、B9、C)和脂溶性维生素(视黄醇、β -胡萝卜素、麦角钙化醇、维生素K)均有报道。还检测到鞣酸、没食子酸、对香豆酸、咖啡酸、反式阿魏酸、鞣花酸和槲皮素等多酚类物质。总黄酮含量为2.15 mg芦丁当量/g。常温下金属化聚酯包装保存,微生物质量合格,保质期30天。本研究提出了将白钮扣菇转化为一种方便产品,同时保持其营养和感官品质的想法。它允许重组成不同的口味烹饪使用作为即时健康饮料。关键词:双孢蘑菇;冷冻干燥;微量营养素;
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Development and Evaluation of Ready to Reconstitute Mushroom Powder Mix as a Potential Functional Food
ABSTRACTMushrooms are highly nutritious but also very perishable. The aim of this project is to formulate a readily reconstitutable and shelf-stable mushroom drink powder with good sensorial and nutritional qualities. Fresh Agaricus bisporus (white button mushrooms) were freeze dried and blended (25%) with a starch base (74%), anticaking agent (0.5%), and emulsifier (0.5%). Freeze drying produced a product with better color and nutritional stability. The product had reduced moisture and increased ash, protein, carbohydrate, and unaltered fat content compared to raw mushrooms. Minerals, calcium (178.91 mg/100 g), and iron (119.25 mg/100 g) were detected. Water-soluble vitamins (B1, B2, B3, B9, C) and fat-soluble vitamins (retinol, beta-carotene, ergocalciferol, vitamin K) were reported. Polyphenols like tannic acid, gallic acid, para-Coumaric acid, caffeic acid, trans-ferulic acid, ellagic acid, and quercetin were also detected. Total flavonoid content was 2.15 mg rutin equivalents/g. The product had acceptable microbiological quality and shelf life of 30 days when stored in metallized polyester packaging at room temperature. This study puts forward the idea of converting white button mushrooms into a convenience product while maintaining nutritional and sensorial qualities. It allows reconstitution into different flavors for culinary use as an instant health drink.KEYWORDS: Agaricus bisporusfreeze dryingmicronutrientspolyphenolsshelf-life Disclosure statementThe authors report there are no competing interests to declare.
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来源期刊
Journal of Culinary Science & Technology
Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-
CiteScore
3.20
自引率
7.70%
发文量
87
期刊介绍: The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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