Samosas con subprodutos de hongo shiitake: caracterización química y física
DOI:
https://doi.org/10.29352/mill0203e.07.00225Palabras clave:
aproveitamento de subprodutos, composición química, color, prueba de compresión, prueba de punción, propiedades texturales e sensoriales, subprodutos de shiitaki, samosas de shiitakiResumen
Introduction: Shiitake mushroom is the second most popular edible mushroom worldwide. Due to the increasing demand for shiitake mushrooms and consequent production increase, a significant amount of by-products is generated that could be considered as waste materials.
Objectives: The aim of this work was to develop new valued foods incorporating shiitake mushroom, as a means to use the products that do not comply with standards for commercialization.
Methods: New food products were developed, namely samosas, and for that a filling was produced from an original recipe, and the final products were analysed for their chemical composition, colour, texture and sensorial attributes.
Results: The results showed that the shiitake samosas had a balanced chemical composition, with protein and minerals, but also with some fat. The colour varied between samples, although on average both sides of the samosas were of practically equal. The texture was soft, with low chewiness, moderate resilience and cohesiveness and high springiness. The sensory panel appreciated the product by attributing a high score (about 4, on a scale from 1 to 5). Finally, some significant correlations were found between some specific sensorial evaluations and instrumental measurements.
Conclusions: This study indicated that new valued food products can be produced from materials derived from shiitake mushroom production, that otherwise would have to be discarded as agricultural residues.
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