SummaryEffects of mushroom type, seasoning and health benefit information (HBI) on consumers’ saltiness expectation, sensory liking, elicited emotions and purchase intent (PI) of extruded snacks were investigated. Five snacks were evaluated: straw mushroom (Volvariella volvacea) extrudates without (SME) or with seasoning (SMES), phoenix mushroom (Pleurotus pulmonarius) extrudates without (PME) or with seasoning (PMES), and the control without mushroom and seasoning. Hedonic scores and positive emotions were generally higher for seasoned mushroom‐containing snacks (SMES and PMES) with 65% and 75.83% of consumers reporting willingness to purchase, respectively, after receiving HBI. Bored, interested and satisfied were identified as significant emotional predictors for PI odds. Flavour, saltiness, overall liking, bored, good and interested were critical attributes, differentiating snacks. This study demonstrated that sensory liking and PI of extruded brown rice‐based snacks containing mushroom could be improved through savoury seasoning addition, which also allowed saltiness expectations to be met.
This study was carried out to compare the nutritional values, total phenolic content (TPC), and antioxidant activity (AOA) of straw mushroom between egg‐shaped (ME) and fully expanded pileus (MF) stages. Effects of three levels of feed moisture (FM: 13, 16, and 19%) and four levels of straw mushroom powder (MP: 0, 10, 15, and 20) were also investigated. It was set a constant barrel temperature profile due to temperature is not a factor for this study. The reseult showed that MF had higher nutritional values than ME. Increasing MP resulted in increased true density (TD), TPC, and AOA but decreased expansion ratio (ER), lightness, and texture hardness of extruded snacks. Increasing FM resulted in increased TD and texture hardness but decreased ER, lightness, TPC, and AOA of extruded snacks. The optimum formulation of extruded snacks predicted by RSM was 13−14% FM and 14−17% MP. This study demonstrated that it was possible to incorporate straw mushroom and brown rice mixtures into extruded snacks that were nutritious and acceptable to consumers.
Practical applications
Mushrooms have been incorporated in normal diets and increasingly popular as an ingredient in many food products. Straw mushrooms (Volvariella volvacea (Bull. ex Fr.) Sing.) are popular for consumption in Asian countries because of their availability all year round, ease of purchase, and their unique flavor and texture. This study demonstrated that it was possible to produce nutritious snacks containing straw mushroom (14–17%) and brown rice mixtures using extrusion process.
Summary
Assam green tea possesses health benefits and aromatic compounds in the tea leaves. Effects of pan‐firing time (0, 5, and 10 min) and rolling time (0, 2, and 4 min) on chemical and antioxidant properties and sensory descriptive analysis of Assam green tea were investigated. Increasing pan‐firing time increased total phenolic content (TPC), total catechin content, and antioxidant activity (2,2‐diphenyl‐1‐picprylhydrazyl (DPPH), (2,2′‐azinobis)‐3‐ethylbenzothiazoline‐6‐sulphonic acid (ABTS), and ferric ion reducing antioxidant power (FRAP)) values, whereas increasing rolling time tended to decrease such chemical properties. There were four categories of volatile functional groups analysed by gas chromatography‐mass spectrometry (GC‐MS) during green tea preparation, including aldehyde, alcohol, furan, and ether. A sensory lexicon consisting of ten attributes developed by trained descriptive panellists showed a significant relationship with chemical properties. The green tea under pan‐firing process expressed bitter taste, total catechin, TPC, and antioxidant activity. These active chemical compounds and critical sensory attributes of drinking green tea could potentially be beneficial for healthy beverage production.
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