Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods
Yuanyuan Zhao
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Search for more papers by this authorCorresponding Author
Jinfeng Bi
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Correspondence
Jinfeng Bi, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road No.2, Haidian District, Beijing 100193, China.
Email: [email protected]
and
Jianyong Yi, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road No.2, Haidian District, Beijing 100193, China.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Jianyong Yi
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Correspondence
Jinfeng Bi, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road No.2, Haidian District, Beijing 100193, China.
Email: [email protected]
and
Jianyong Yi, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road No.2, Haidian District, Beijing 100193, China.
Email: [email protected]
Search for more papers by this authorXin Jin
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Search for more papers by this authorXinye Wu
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Search for more papers by this authorMo Zhou
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Search for more papers by this authorYuanyuan Zhao
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Search for more papers by this authorCorresponding Author
Jinfeng Bi
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Correspondence
Jinfeng Bi, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road No.2, Haidian District, Beijing 100193, China.
Email: [email protected]
and
Jianyong Yi, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road No.2, Haidian District, Beijing 100193, China.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Jianyong Yi
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Correspondence
Jinfeng Bi, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road No.2, Haidian District, Beijing 100193, China.
Email: [email protected]
and
Jianyong Yi, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road No.2, Haidian District, Beijing 100193, China.
Email: [email protected]
Search for more papers by this authorXin Jin
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Search for more papers by this authorXinye Wu
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Search for more papers by this authorMo Zhou
Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Search for more papers by this authorFunding information National Key R & D Program of China, Grant/Award Number: 2016YFD0400700, 2016YFD0400704, 2018YFD0700203
Abstract
The effect of freeze drying (FD), far-infrared radiation drying (FIRD), heat pump drying (HPD), hot air drying (HAD), and hot air combined instant controlled pressure drop drying (DIC) were compared on the drying efficiency and quality attributes of dried shiitake mushrooms. The results showed that in comparison with the HPD, HAD, and DIC, the FIRD shiitake mushroom exhibited better appearance with less shrinkage and lower ΔE (6.10), lower hardness (34.82 N), and higher rehydration ratio (7.55), which were more resemble to those of the FD sample. Besides, a significantly higher (p < 0.05) retention of protein was found in the FD and FIRD sample (2.47 mg/g and 2.30 mg/g), as well as higher retention of polysaccharide (1.79 mg/g and 1.39 mg/g). In addition, FIRD shiitake mushroom were superior to FD product in terms of saving drying time as 66.25% and exhibiting maximum numbers of flavor components, among which specific sulfides showed the highest percentage (24.59%). Therefore, the FIRD dried shiitake mushroom obtained a better overall quality among the products dried by the five drying methods.
Practical applications
Shiitake mushrooms are wildly planted edible fungi, which are consumed mostly in dried form around the word. Recently, the demand of efficient application have promoted an increasingly use of novel drying technologies in mushroom processing. This study presents comprehensive evaluations on some vital quality attributes of shiitake mushrooms using five drying methods that already commercialized in China. FIRD was more suitable to produce dried shiitake mushrooms with desirable appearance and texture, as well as relatively rich flavor and nutrients.
CONFLICT OF INTEREST
The authors declare that there is no conflict of interests regarding the publication of this article.
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