Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks
Shin-Yu Chen,
Jim Tseng,
Cheng-Rong Wu
et al.
Abstract:In the process of making mushrooms into vacuum-fried crisps, the resulting blanched broth (BB) and centrifuged broth (CB) are often discarded, thereby increasing the amount of wastewater and treatment costs. This study measured the proximate compositions, bioactive components, taste components, and minerals of freeze-dried BB and CB and then used functional indigestible dextrin (Fibersol-2) as a carrier to make these two broths into instant drinks. The solids of the BB and CB contained protein (16.88–19.21%), … Show more
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