Samosas with shiitake mushroom byproducts: chemical and physical characterization


  • Raquel Guiné Polytechnic Institute of Viseu, Dep. Food Industry, CI&DETS/CERNAS Research Centre, Viseu, Portugal
  • Paula Correia Polytechnic Institute of Viseu, Dep. Food Industry, CI&DETS/CERNAS Research Centre, Viseu, Portugal
  • Inês Gonçalves Polytechnic Institute of Viseu, Agrarian School of Viseu, Dep. Food Industry, Viseu, Portugal



by-products valorisation, chemical composition, colour,, compression test, puncture test, textural properties, sensory properties, shiitake by products, new shiitaki samosas


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.


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