Physicochemical and Sensory Evaluation in Sautéed Caps and Stems of Edible Mushrooms

Barroso, Ludymila Schulz; Copetti, Cristiane; Komeroski, Marina Rocha; Saudades, Jéssica de Oliveira; Silva, Vanuska Lima da; Doneda, Divair; Camargo, Liziane Da Rosa; Flôres, Simone Hickmann; Rios, Alessandro de Oliveira; Oliveira, Viviani Ruffo de

doi:10.1080/15428052.2019.1582448

Cited by 3 publications

(1 citation statement)

References 23 publications

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“…Limited studies have focused on consumer acceptability of raw or cooked mushrooms (Aisala et al., 2020; Barroso et al., 2019). The focus of such research has been consumer acceptance of different dishes or patties with mushrooms added.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Muniz

Sissons

et al. 2021

Food Science & Nutrition

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Mushroom possesses a distinctive sensory quality and unique nutrients. Its pairing with egg white and consumer acceptance has never been investigated. In this study, formulated mushroom–egg white patty prototypes (white and crimini mushrooms at 0%, 10%, 20%, and 30%, either oven roasted or steamed) were evaluated by 380 participants for acceptance and intensity of nine sensory attributes. Mushroom–egg white patty prototypes received positive hedonic scores for overall acceptance and the likeability of overall flavor, mushroom flavor, meaty flavor, egg white flavor, overall texture, and firmness. Consumer overall acceptance was most strongly and positively correlated with overall flavor liking, followed by overall appearance and overall texture likeability. Additionally, the likeability of flavor pairing between mushroom and egg white was rated positively across all 16 patties, indicating a good flavor match of mushroom and egg white. Consumer hedonic levels toward mushroom patties were significantly (p ≤ .05) impacted by cooking method, mushroom type, and mushroom level. The addition of mushroom was acceptable up to 20%, with steam method and crimini mushroom most preferred. The results provided new insights into consumer attitudes and potentially important sensory factors affecting the acceptability of mushroom–egg white patties, consequently increasing the utilization and consumption of mushrooms and mushroom‐blended products.

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Section: Introductionmentioning

confidence: 99%

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Muniz

Sissons

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

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Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old

Adoko

Olum

Elolu

et al. 2021

Journal of Culinary Science & Technology

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Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds

Radzki,

Tutaj,

Skrzypczak

et al. 2023

Applied Sciences

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Freeze-dried stems and caps of six cultivated mushroom species, namely Agaricus bisporus (white) Agaricus bisporus (brown), Lentinula edodes, Pholiota nameko, Pleurotus eryngii and Pleurotus ostreatus were subjected to ethanolic extraction. The obtained extracts were analyzed in terms of total phenolics content, total flavonoids content and antioxidant capacity, and the results were calculated per gram of mushroom dry weight and extract dry weight. The LC–MS technique was applied to determine the profiles of phenolic acids. The amount of total phenolics in the stems (per the fruiting bodies’ dry weight) ranged from 1.09 ± 0.09 mg/g (P. ostreatus) to 4.02 ± 0.20 mg/g (the white A. bisporus), whereas in the caps it ranged from 1.49 ± 0.07 mg/g (P. nameko) to 6.22 ± 0.21 mg/g (the brown A. bisporus). The total flavonoid content in the stems (per the fruiting bodies’ dry weight) varied from 0.46 ± 0.05 mg/g (P. ostreatus) to 1.72 ± 0.02 mg/g (the brown A. bisporus), and in the caps it ranged from 0.48 ± 0.01 mg/g (P. ostreatus) to 1.93 ± 0.05 mg/g (the white A. bisporus). The antioxidant potential measured with the FRAP assay showed that the caps displayed higher activity compared to the stems. However, in the case of the DPPH assay performed on A. bisporus, this relationship was inverted. Different species contained varied concentrations of phenolic acids. P. eryngii caps contained the highest amount of 3,4-DHBA, L. edodes caps were the richest source of caffeic acid, whereas the highest amount of syringic acid was observed in L. edodes stems. The caps of P. nameko contained the highest amounts of p-coumaric and t-cinnamic acid, as well as 4-hydroxybenzaldehyde.

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Physicochemical and Sensory Evaluation in Sautéed Caps and Stems of Edible Mushrooms

Cited by 3 publications

References 23 publications

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old

Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds

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