Suitability evaluation for processing chips from different mushroom varieties

Authors

WANG Chun, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China; Anhui Engineering Laboratory for Agro-Products Processing, Hefei, Anhui 230036, China
DAI Yan-jun, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China; Anhui Engineering Laboratory for Agro-Products Processing, Hefei, Anhui 230036, China
SUN Yue, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China; Anhui Engineering Laboratory for Agro-Products Processing, Hefei, Anhui 230036, China
LI Xue-ling, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China; Anhui Engineering Laboratory for Agro-Products Processing, Hefei, Anhui 230036, China
LIANG Jin, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China; Anhui Engineering Laboratory for Agro-Products Processing, Hefei, Anhui 230036, China

Abstract

Using Pleurotus eryngii, Lentinus edodes, Coprinus comatus, Agaricus bisporus and Volvariella volvacea as the main raw materials and adding wheat flour, five kinds of mushroom chips were processed by air frying pan. The sensory quality, texture, color difference, flavor free amino acids and reducing sugar of the chips were comprehensively evaluated. The results showed that significant differences were found in the quality of different kinds of mushroom chips. The contents of reducing sugar and total free amino acids in five kinds of mushroom chips were 0.197~0.214 g/100 g and 88.79~334.84 mg/100 g, respectively, and the contents of delicious amino acids and sweet amino acids were higher. The sensory scores of Pleurotus eryngii and Lentinus edodes chips were higher, and the taste was crisp. The color difference values before and after processing had relatively small changes, The L^* values were 67.25±0.51 and 70.02±0.87, respectively. They were attractive yellow and suitable for baking products. Coprinus comatus, Agaricus bisporus and Volvariella volvacea had strong non enzymatic browning and low L^* value during processing.

Publication Date

4-28-2021

First Page

171

Last Page

175,238

DOI

10.13652/j.issn.1003-5788.2021.04.032

Recommended Citation

Chun, WANG; Yan-jun, DAI; Yue, SUN; Xue-ling, LI; and Jin, LIANG (2021) "Suitability evaluation for processing chips from different mushroom varieties," Food and Machinery: Vol. 37: Iss. 4, Article 32.
DOI: 10.13652/j.issn.1003-5788.2021.04.032
Available at: https://www.ifoodmm.cn/journal/vol37/iss4/32

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