Samosas with shiitake mushroom byproducts: chemical and physical characterization
DOI:
https://doi.org/10.29352/mill0203e.07.00225Keywords:
by-products valorisation, chemical composition, colour,, compression test, puncture test, textural properties, sensory properties, shiitake by products, new shiitaki samosasAbstract
Introducción: El hongo Shiitake es el segundo hongo comestible más popular en todo el mundo. Por lo tanto, debido a la creciente demanda de hongos shiitake y el consiguiente aumento de la producción, se genera una cantidad significativa de subproductos que podrían considerarse materiales de desecho.
Objetivos: El objetivo de este trabajo fue desarrollar nuevos alimentos valiosos que incorporen el hongo shiitake, como un medio para utilizar los productos que no cumplen con los estándares para la comercialización.
Métodos: Se desarrollaron nuevos productos alimenticios, a saber, samosas, y para ello se produjo un relleno a partir de una receta original, y los productos finales se analizaron por su composición química, color, textura y atributos sensoriales.
Resultados: Los resultados mostraron que el shiitake samosas tenía una composición química equilibrada, con proteínas y minerales, pero también con algo de grasa. El color variaba entre las muestras, aunque en promedio ambos lados de las samosas eran prácticamente iguales. La textura era suave, con poca masticabilidad, resistencia moderada y cohesión y alta elasticidad. El panel sensorial apreció el producto al atribuir una puntuación alta (aproximadamente 4, en una escala de 1 a 5). Finalmente, se encontraron algunas correlaciones significativas entre algunas evaluaciones sensoriales específicas y mediciones instrumentales.
Conclusiones: Este estudio indicó que los nuevos productos alimenticios valiosos se producirán a partir de materiales derivados de la producción de hongos shiitake, que de lo contrario deberían descartarse como residuos agrícolas.
Downloads
References
Bisen, P. S., Baghel, R. K., Sanodiya, B. S., Thakur, G. S., & Prasad, G. B. K. S. (2010). Lentinus edodes: a macrofungus with pharmacological activities. Current Medicinal Chemistry, 17(22), 2419–2430.
Correia, P., Guiné, R., Correia, A. C., Gonçalves, F., Brito, M., & Ribeiro, J. (2017). Physical, chemical and sensory properties of kiwi as influenced by drying conditions. Agricultural Engineering International, 19(3), 203–212.
Cruz, A. C., Guiné, R. P. F., & Gonçalves, J. C. (2015). Drying Kinetics and Product Quality for Convective Drying of Apples (cvs. Golden Delicious and Granny Smith). International Journal of Fruit Science, 15(1), 54–78. https://doi.org/10.1080/15538362.2014.931166
DiNicolantonio, J. J., Chatterjee, S., & O’Keefe, J. H. (2016). Dietary Salt Restriction in Heart Failure: Where Is the Evidence? Progress in Cardiovascular Diseases, 58(4), 401–406. https://doi.org/10.1016/j.pcad.2015.12.002
Gonçalves, C., Guiné, R. P. F., Gonçalves, F., & Costa, D. (2017). Influence of production and conservation conditions on some physical and chemical properties of blueberries. Agricultural Engineering International: CIGR Journal, 19(3), 170–176.
Guiné, R. P. F., Henriques, F., & Barroca, M. J. (2014). Influence of drying treatments on the physical and chemical properties of cucumber. Journal of Food Measurement and Characterization, 8(3), 195–206. https://doi.org/10.1007/s11694-014-9180-9
Guiné, Raquel P. F., Almeida, I. C., Correia, A. C., & Gonçalves, F. J. (2015). Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson. Journal of Food Measurement and Characterization, 9(3), 337–346. https://doi.org/10.1007/s11694-015-9241-8
Jiang, T., Luo, Z., & Ying, T. (2015). Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes). Food Chemistry, 172, 692–698. https://doi.org/10.1016/j.foodchem.2014.09.130
Jiang, T., Wang, Q., Xu, S., Jahangir, M. M., & Ying, T. (2010). Structure and composition changes in the cell wall in relation to texture of shiitake mushrooms (Lentinula edodes) stored in modified atmosphere packaging. Journal of the Science of Food and Agriculture, 90(5), 742–749. https://doi.org/10.1002/jsfa.3876
Kurek, M., Ščetar, M., & Galić, K. (2017). Edible coatings minimize fat uptake in deep fat fried products: A review. Food Hydrocolloids, 71, 225–235. https://doi.org/10.1016/j.foodhyd.2017.05.006
Maroco, J. (2012). Análise Estatística com o SPSS Statistics (5a Ed.). Brazil: Report number.
Martins, N., & Ferreira, I. C. F. R. (2017). Wastes and by-products: Upcoming sources of carotenoids for biotechnological purposes and health-related applications. Trends in Food Science & Technology, 62, 33–48. https://doi.org/10.1016/j.tifs.2017.01.014
Mattila, P., Suonpää, K., & Piironen, V. (2000). Functional properties of edible mushrooms. Nutrition, 16(7), 694–696. https://doi.org/10.1016/S0899-9007(00)00341-5
Mirabella, N., Castellani, V., & Sala, S. (2014). Current options for the valorization of food manufacturing waste: a review. Journal of Cleaner Production, 65, 28–41. https://doi.org/10.1016/j.jclepro.2013.10.051
Mishra, S., Ingole, S., & Jain, R. (2017). Salt sensitivity and its implication in clinical practice. Indian Heart Journal. https://doi.org/10.1016/j.ihj.2017.10.006
Pestana, M. H., & Gageiro, J. N. (2014). Análise de Dados para Ciências Sociais – A complementaridade do SPSS (6a ed.). Brasil: Edições Sílabo.
Rahimi, J., Adewale, P., Ngadi, M., Agyare, K., & Koehler, B. (2017). Changes in the textural and thermal properties of batter coated fried potato strips during post frying holding. Food and Bioproducts Processing, 102, 136–143. https://doi.org/10.1016/j.fbp.2016.12.013
Reis, F. S., Martins, A., Barros, L., & Ferreira, I. C. F. R. (2012). Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: a comparative study between in vivo and in vitro samples. Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association, 50(5), 1201–1207. https://doi.org/10.1016/j.fct.2012.02.013
Royse, D. J. (2014). A global perspective on the high five: Agaricus, Pleurotus, Lentinula, Auricularia & Flammulina. Proceedings of 8th International Conference on Mushroom Biology and Mushroom Products (ICMBMP8), New Delhi, India, 19-22 November 2014. Volume I & II, 1–6.
Santos, C. S. P., Molina-Garcia, L., Cunha, S. C., & Casal, S. (2018). Fried potatoes: Impact of prolonged frying in monounsaturated oils. Food Chemistry, 243, 192–201. https://doi.org/10.1016/j.foodchem.2017.09.117
Thussu, S., & Datta, A. K. (2012). Texture prediction during deep frying: A mechanistic approach. Journal of Food Engineering, 108(1), 111–121. https://doi.org/10.1016/j.jfoodeng.2011.07.017
Tian, J., Chen, S., Shi, J., Chen, J., Liu, D., Cai, Y., … Ye, X. (2017). Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study. Food Structure, 14, 30–35. https://doi.org/10.1016/j.foostr.2017.06.001
Tian, Y., Zhao, Y., Huang, J., Zeng, H., & Zheng, B. (2016). Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms. Food Chemistry, 197, Part A, 714–722. https://doi.org/10.1016/j.foodchem.2015.11.029
Torres, V. E., Abebe, K. Z., Schrier, R. W., Perrone, R. D., Chapman, A. B., Yu, A. S., … Flessner, M. F. (2017). Dietary salt restriction is beneficial to the management of autosomal dominant polycystic kidney disease. Kidney International, 91(2), 493–500. https://doi.org/10.1016/j.kint.2016.10.018
Van Ba, H., Seo, H.-W., Cho, S.-H., Kim, Y.-S., Kim, J.-H., Ham, J.-S., … Pil-Nam, S. (2017). Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage. Food Control, 79, 109–118. https://doi.org/10.1016/j.foodcont.2017.03.034
Xu, X., Yan, H., Chen, J., & Zhang, X. (2011). Bioactive proteins from mushrooms. Biotechnology Advances, 29(6), 667–674. https://doi.org/10.1016/j.biotechadv.2011.05.003
Yano, Y. (2018). Salt and Blood Pressure. Em R. S. Vasan & D. B. Sawyer (Eds.), Encyclopedia of Cardiovascular Research and Medicine (pp. 345–350). Oxford: Elsevier. https://doi.org/10.1016/B978-0-12-809657-4.99590-5
Yu, Z., Ming, G., Kaiping, W., Zhixiang, C., Liquan, D., Jingyu, L., & Fang, Z. (2010). Structure, chain conformation and antitumor activity of a novel polysaccharide from Lentinus edodes. Fitoterapia, 81(8), 1163–1170. https://doi.org/10.1016/j.fitote.2010.07.019
Zhang, N., Chen, H., Zhang, Y., Ma, L., & Xu, X. (2013). Comparative studies on chemical parameters and antioxidant properties of stipes and caps of shiitake mushroom as affected by different drying methods. Journal of the Science of Food and Agriculture, 93(12), 3107–3113. https://doi.org/10.1002/jsfa.6151
Additional Files
Published
How to Cite
Issue
Section
License
Authors who submit proposals for this journal agree to the following terms:
a) Articles are published under the Licença Creative Commons (CC BY 4.0), in full open-access, without any cost or fees of any kind to the author or the reader;
b) The authors retain copyright and grant the journal right of first publication, allowing the free sharing of work, provided it is correctly attributed the authorship and initial publication in this journal;
c) The authors are permitted to take on additional contracts separately for non-exclusive distribution of the version of the work published in this journal (eg, post it to an institutional repository or as a book), with an acknowledgment of its initial publication in this journal;
d) Authors are permitted and encouraged to publish and distribute their work online (eg, in institutional repositories or on their website) as it can lead to productive exchanges, as well as increase the impact and citation of published work
Documents required for submission
Article template (Editable format)
