Commercial mushrooms: nutritional quality and effect of cooking

Manzi, Pamela; Marconi, Stefania; Aguzzi, Altero; Pizzoferrato, L.

doi:10.1016/s0308-8146(03)00202-4

Cited by 241 publications

(193 citation statements)

References 21 publications

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“…The TDF contents were 34.5-63.1% in pilei and 38.9-64.8% on dry weight basis in stems. The comparative report (Manzi et al 2004) on dietary fibre content in fresh fruiting bodies of different mushrooms like Pleurotus ostreatus (47.3% TDF, 42.4% IDF, and 5.0% SDF) and Pleurotus eryngii (34.6% TDF, 30.7% IDF, and 4.0% SDF) was similar to this study if expressed on dry matter basis. Thus, our results are comparable with the literature data, although the previously studied mushroom samples showed significantly higher values of TDF and IDF which could be explained by the mushroom specificity.…”

Section: Resultssupporting

confidence: 85%

“…A great variability can also be observed among mushrooms in the dietary fiber supply. In general, a remarkably high or appreciable level of total fiber ranging from 5.5 to 42.6% DW (dry weight) was obtained from the wild growing edible mushrooms in which β-glucans were the major fiber polysaccharides together with chitin (Manzi et al 2001(Manzi et al , 2004. Dietary fiber in mushrooms shows higher levels of IDF (2.28-8.99 g/100 g edible weight) than SDF (0.32-2.20 g/100 g edible weight) (Manzi & Pizzoferrato 2000;Manzi et al 2001).…”

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confidence: 99%

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Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms

Nile¹,

Park²

2014

Czech J. Food Sci.

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Nile S.H., Park S.W. (2014): Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms. Czech J. Food Sci., 32: 302-307.Mushrooms have been long valued as tasty and nutritional foods for human beings and assumed to contain beneficial fibres, so the objective of this study was to analyse 20 species of wild growing edible mushrooms for their total dietary fibre (TDF), insoluble dietary fibre (IDF), and soluble dietary fibre (SDF) contents. The TDF, IDF, and SDF contents ranged between 24-37, 12-21, and 2-4 g/100 g dry weight, respectively. The SDF as % of TDF was low in Phellinus florida (5.5%) and Phellinus rimosus (5.8%), and high in Sparassis crispa, lentinus squarrulosus, and lactarius sanguifluus (12.5%). Interestingly, the majority of the mushrooms had 10-11% of TDF as SDF. The TDF was high in Pleurotus djamor (37%) Cantharellus cibarius, Cantharellus clavatus, and Phellinus florida (36%), and low in lactarius sanguifluus (24%). Also, the majority of mushrooms had average 31.6% TDF and 2.85% SDF. These results indicate that mushrooms such as Sparassis crispa, lentinus squarrulosus, lentinus delicious, and Cantharellus clavatus are rich sources of TDF and SDF.

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Section: Resultssupporting

confidence: 85%

mentioning

confidence: 99%

Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms

Nile¹,

Park²

2014

Czech J. Food Sci.

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“…Total fiber content was observed to be 24.56 %. Manzi et al (2004) reported that a very high level of total fiber in Agrocybe aegerita, Agaricus bisporus, P. seryngii and P. ostreatus, which is similar to the present study. The treated and untreated patties were stored under refrigerated temperature at 6 ± 2°C and analysed over a period of 12 days for control and 20 days for treated patties.…”

Section: Nutritional Compositionsupporting

confidence: 92%

Influence of Button mushroom (Agaricus bisporus) on quality and refrigerated storage stability of patties prepared from sutchi catfish (Pangasius hypophthalmus)

et al. 2014

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The ability of button mushroom (Agaricus bisporus) in changing physical, chemical, microbial and sensory properties of fish patties prepared from sutchi catfish (Pangasius hypophthalmus) was investigated. Two batches of fresh patties were prepared, one batch was treated with 15 % button mushroom (TP) and other batch was a control (CP) without mushroom. The patties were packed in polythene bags and stored under refrigerated condition (6±2ºC) without adding any preservatives for the estimation of storage stability. The analyses of patties were conducted at regular intervals of 3 days. The results showed that, Peroxide value, Thiobarbituric acid value, Free fatty acids increased significantly in CP at the end of 12 days whereas the TP was within the acceptable limit up to 16 days. Total volatile base nitrogen and Trimethylamine nitrogen also showed a similar trend. The Total plate count and Aerobic spore formers showed an increasing trend in CP when compared to TP. The sensory scores showed that the overall acceptability of CP were lower than TP, which was acceptable even after 16 days of storage.The present study showed that, the quality and storage stability of TP were observed to be in good condition up to 16 days and started deteriorating 20th day onwards, whereas the CP were acceptable only up to 12 days. Therefore it can be recommended that, addition of 15 % of button mushroom to sutchi catfish patty not only increases the nutritional quality but also increases the shelf life of patties under refrigerated storage.

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“…09, 923.03, 979.09, 962.09, and 920.39, respectively. Utilizable carbohydrate content of Okra pod accessions was calculated by difference (Manzi et al 2004). The gross energy content of Okra pod accessions was determined by calculation from fat, carbohydrate, and protein contents using the Atwater's conversion factors; 16.7 kJ/g (4 kcal/g) for protein, 37.4 kJ/g (9 kcal/g) for fat and 16.7 kJ/g (4 kcal/g) for carbohydrates and expressed in calories (Guyot et al 2007).…”

Section: Proximate Compositionmentioning

confidence: 99%

Proximate, Mineral and Antinutrient Compositions of Indigenous Okra (Abelmoschus esculentus) Pod Accessions: Implications for Mineral Bioavailability

Gemede¹,

Haki

Beyene³

et al. 2015

J Nutr Food Sci

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Commercial mushrooms: nutritional quality and effect of cooking

Cited by 241 publications

References 21 publications

Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms

Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms

Influence of Button mushroom (Agaricus bisporus) on quality and refrigerated storage stability of patties prepared from sutchi catfish (Pangasius hypophthalmus)

Proximate, Mineral and Antinutrient Compositions of Indigenous Okra (Abelmoschus esculentus) Pod Accessions: Implications for Mineral Bioavailability

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