Quality Characteristics by Various Drying Methods in Ear Mushroom (Auricularia auricula-judae Quel.)

Choi, So Ra; Yu, Young Jin; Ahn, Min Sil; Song, Eun Ju; Seo, Sang Young; Choi, Min Kyung; Han, Hyun Ah; Song, Young-Ju; Kim, Hee Jun; So, Sun Young; Lee, Gi Kwon; Kim, Chung Kon

doi:10.7783/kjmcs.2014.22.6.497

Cited by 5 publications

(1 citation statement)

References 20 publications

(7 reference statements)

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“…Hot-air drying at 40, 50, 60, 70, and 80 • C has been applied to Auricularia auricula-judae, results show as temperature increases to the 70 • C the appearance is denoted as good in shape and resilience (Choi et al, 2014). Resilience reduction and low moisture content of tissue were observed at 80 • C. In terms of chromaticity, as the temperature increases, the * L, * a, and * b values also increase, while the hardness may vary for each temperature.…”

Section: Analysis Of Heat On Antioxidant Activitiesmentioning

confidence: 99%

Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.)

Izham

Avin

Raseetha

2022

Front. Sustain. Food Syst.

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Pleurotus spp. and Auricularia spp. are popular species consumed by the Malaysian community. Recently, due to increased awareness, both mushrooms are also being consumed for their bioactive compounds, ergothioneine, and antioxidant properties and has been used since earlier ages as therapeutic remedies. The bioactive compounds such as phenol, flavonoid and ergothioneine found in both Pleurotus and Auricularia mushrooms were explored. Differences in heat treatments (microwave, hot air drying, and solar drying) and cooking methods may affect the content of bioactive compounds and their properties. Similarly, sensory acceptance by consumers may be affected too. Antioxidant properties using DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical and FRAP (ferric reducing antioxidant power) assay of both raw and heat-treated mushrooms are included. Microwave drying retained color characteristics and bioactive compounds in both mushrooms. To add value to this review, a survey on the consumption pattern of Pleurotus and Auricularia species among Malaysians has been conducted online and concluded that Pleurotus species is the most considered species compared to Auricularia mushroom and almost half of the respondents were not aware that heat may deplete nutritional contents in mushroom despite agreeing both gave beneficial health in diets.

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Section: Analysis Of Heat On Antioxidant Activitiesmentioning

confidence: 99%

Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.)

Izham

Avin

Raseetha

2022

Front. Sustain. Food Syst.

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Physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods

Jiang¹,

Na²,

Eun³

2016

Korean Journal of Food Preservation

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The changes in physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods sun-dried, hot-air-dried and freeze-dried were investigated. The freeze-dried Aster scaber showed the lowest moisture content than those of sun-dried and hot-air-dried. Freeze-dried bracken and Aster scaber showed higher rehydration rate than sun-dried and hot-air-dried. In the color values, the freeze-dried bracken and Aster scaber had the highest L * value of 29.48 and 32.73, respectively, while freeze-dried Aster scaber showed the lowest a * value of -6.78. Rehydrated bracken and Aster scaber after freeze-dried were the highest value in L * and b * , while the lowest in a * value. In sensory evaluation, freeze-dried bracken and Aster scaber showed the highest in color, appearance, flavor, texture and overall acceptability. There were no significant differences in texture between hot-air-dried bracken and freeze-dried bracken after rehydrating. However, freeze-dried bracken and Aster scaber were the highest in color, appearance, flavor and overall acceptability. In conclusion, freeze-dried bracken and Aster scaber showed the best rehydrated rate, color and sensory properties.

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Quality characteristics of Pleurotus eryngii, Lentinus edodes GNA01 and Grifola frondosa as affected by different drying methods

Je¹,

Kim²,

Ha³

et al. 2018

Korean Journal of Food Preservation

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This study compared the quality and drying characteristics of dried king oyster mushroom (Pleurotus eryngii), shiitake mushroom (Lentinus edodes GNA01) and maitake mushroom (Grifola frondosa) slices obtained by sundrying, hot-air drying (40, 50, 60℃), low-temperature vacuum drying (20, 25, 30℃), heat-pump dehumidifying drying (30, 40, 50℃), and freeze drying. The quality changes investigted included color, browning degree, hardness, general components, β-glucan. Color changes in king oyster mushroom during freeze drying were less than that between control (raw) and treated mushrooms. Compared with other drying methods, low-temperature vacuum drying of shiitake mushroom resulted in less color changes. Browning degree differed significantly between the different drying methods. As temperature increased, low-temperature vacuum drying resulted in decreased browning while heat-pump dehumidifying drying resulted in increased browning. In king oyster mushroom, hardness increased with temperature under hot-air drying, low-temperature vacuum drying and heat-pump dehumidifying drying. In shiitake mushroom, hardness increased with increasing temperature under hot-air drying and heat-pump dehumidifying drying. β-glucan content after drying was found to be between 28.29 and 39.39% in king oyster mushroom, 23.05 and 29.48% in shiitake mushroom and 16.10 and 24.51% in maitake mushroom.

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Quality Characteristics by Various Drying Methods in Ear Mushroom (Auricularia auricula-judae Quel.)

Cited by 5 publications

References 20 publications

Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.)

Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.)

Physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods

Quality characteristics of Pleurotus eryngii, Lentinus edodes GNA01 and Grifola frondosa as affected by different drying methods

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