Sensory evaluation, descriptive textural analysis, and consumer acceptance profile of steamed gamma-irradiated Pleurotus ostreatus (Ex. Fr.) Kummer kept in two different storage packs

Kortei, Nii Korley; Odamtten, G.T.; Obodai, M.; Akonor, P. T.; Wiafe-Kwagyan, M.; Buckman, Serwah; Mills, Seth William Nii Odartey

doi:10.1016/j.sciaf.2020.e00328

Cited by 8 publications

(8 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The sensory evaluation was carried out based on the nine-point method of consumer preference analysis [ 57 ]. Different groups of samples were evaluated by 35 people, and the samples were randomly numbered.…”

Section: Methodsmentioning

confidence: 99%

Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity

et al. 2021

View full text Add to dashboard Cite

This study developed a nutritionally valuable product with bioactive activity that improves the quality of bread. Djulis (Chenopodium formosanum), a native plant of Taiwan, was fermented using 23 different lactic acid bacteria strains. Lactobacillus casei BCRC10697 was identified as the ideal strain for fermentation, as it lowered the pH value of samples to 4.6 and demonstrated proteolysis ability 1.88 times higher than controls after 24 h of fermentation. Response surface methodology was adopted to optimize the djulis fermentation conditions for trolox equivalent antioxidant capacity (TEAC). The optimal conditions were a temperature of 33.5 °C, fructose content of 7.7%, and dough yield of 332.8, which yielded a TEAC at 6.82 mmol/kg. A 63% increase in TEAC and 20% increase in DPPH were observed when compared with unfermented djulis. Subsequently, the fermented djulis was used in different proportions as a substitute for wheat flour to make bread. The total phenolic and flavonoid compounds were 4.23 mg GAE/g and 3.46 mg QE/g, marking respective increases of 18% and 40% when the djulis was added. Texture analysis revealed that adding djulis increased the hardness and chewiness of sourdough breads. It also extended their shelf life by approximately 2 days. Thus, adding djulis to sourdough can enhance the functionality of breads and may provide a potential basis for developing djulis-based functional food.

show abstract

Section: Methodsmentioning

confidence: 99%

Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity

et al. 2021

View full text Add to dashboard Cite

show abstract

“…The protein analysis of the fruiting bodies from each growing substrates indicate that pine sawdust substrate offered the highest protein content (24.02%) for the oyster fungi followed by 15.64% on the coconut coir substrate and 12.04% on the waste paper. Nutritional value, in particular the protein content of P. ostreatus cultivated on pine sawdust substrate, was higher than those exhibited by another popular edible mushrooms Pioppino ( A. aegerita ) with 20.5% and Champignon ( A. bisporus ) mushrooms with 13.4% [ 41 ], the last one being slightly similar with P. ostreatus cultivated in coconut coir and waste paper substrates. The amount of nitrogen supplied in the growth media may be used to control the protein content of the mushroom mycelium.…”

Section: Discussionmentioning

confidence: 99%

“…Nonetheless, panelists showed some significant ( p < 0.05) preferences at taste for the coconut cultivated oyster mushroom, which could be due to the impact of growth substrate on the oyster mushroom fruiting bodies composition, yield, biological efficiency, and nutritional profile [ 68 ]. The flavor experienced from eating mushrooms, or any other food, comes from a combination of taste, texture, temperature, spiciness, and aromatic qualities [ 41 ].…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

The Edible Gray Oyster Fungi Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm a Potent Waste Consumer, a Biofriendly Species with Antioxidant Activity Depending on the Growth Substrate

Mihai

Heras

Florescu

et al. 2022

JoF

View full text Add to dashboard Cite

Nowadays, climate change is not the only threat facing our planet. There are also other types of pollution such as waste that poisons soils and water and kills plants, harming humans and animals. Sustainability represents a key issue for the actual Global Citizen. For this reason, our article is dedicated to offering biofriendly solutions to decrease wastes, give them a positive meaning, such as a substrate for an edible oyster fungus with nutritive and biological properties usefully for humans. Three types of wastes such as coconut coir, pine sawdust, and paper waste—representative symbols of pollution in Ecuador—have been tested as suitable growing substrate for the edible fungi Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm by analyzing parameters such as Biological Efficiency, Mushroom Yield, and Productive Rate. The influence of these “waste” substrates on the nutritive (protein content), biological characteristic (antioxidant activity), and the content of human-health-sustaining compounds (phenols, flavonoids) were also evaluated using the Kjeldahal, DPPH, ABTS, FRAP, and Folin–Ciocalteu methods. The results indicate that all the waste products represent desirable substrates for growing the edible fungi, with more focus on coconut coir waste (one of the principal pollution problems in Ecuador), but that also achieved the increase in the fungi’s desirable characteristics. Coconut coir waste could be an environmentally friendly solution that also offers for humans additional nutritive and healthy benefits.

show abstract

“…Assessment is required at the individual sensory level using the ISO 8589 method (Kortei et al., 2020). A room with no abnormal odors at 26℃ and five disease‐free experimenters (three women and two men) were used to describe the taste and sensory characteristics of cold‐eating rabbit by quantitative descriptive analysis (Abd‐Elghany et al., 2020; Wang et al., 2019).…”

Section: Methodsmentioning

confidence: 99%

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Yuan

Peng

Zhong

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Cold‐eating rabbit is a local specialty, combined with three different pretreatment methods commonly used in the industry such as directly making, fried after removing blood, and stir‐fry after marinating to study the main flavor substances and effects of preconditioning on characteristic flavor compounds. Sensory analysis showed that umami was the strongest, which was the characteristic taste flavor, obtained from the taste substance detection experiment that Glu and 5′‐IMP were the characteristic taste substances. Marinating process had a strong umami taste. Volatile flavor compounds were detected, and alcohols and aldehydes were the main volatile flavor substances. There were 23 kinds of volatile flavor substances and nine characteristic volatile flavor substances. The characteristic flavors were lemon, fat, barbecue, fruit, floral, fennel, and smoky flavor; among these, fat, barbecue, and floral flavor were the most obvious. Novelty impact statement This experiment was the first time to study the flavor substances and physical and chemical indexes of cold‐eating rabbits, providing theoretical guidance for the industrial production of cold‐eating rabbits in Zigong, China. Combined with three different preprocessing methods commonly used in the industrial production of cold‐eating rabbits at the present stage, the influence of cold‐eating rabbits' product flavor substances and the exploration of characteristic flavor substances were analyzed. This study concluded that the characteristics of the volatile flavor substances were lemon flavor, fat flavor, barbecue flavor, fruit flavor, flower flavor, fennel flavor, and smoke flavor; among these, fat flavor, the roasted meat, and floral aroma were the most obvious, and Glu and 5′‐IMP were the characteristic taste substances.

show abstract

Sensory evaluation, descriptive textural analysis, and consumer acceptance profile of steamed gamma-irradiated Pleurotus ostreatus (Ex. Fr.) Kummer kept in two different storage packs

Cited by 8 publications

References 16 publications

Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity

Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity

The Edible Gray Oyster Fungi Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm a Potent Waste Consumer, a Biofriendly Species with Antioxidant Activity Depending on the Growth Substrate

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Contact Info

Product

Resources

About