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

• Published in: Journal of culinary science & technology Vol. 18; no. 4; pp. 306 - 316
• Main Authors: 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, de Oliveira, Viviani Ruffo
• Format: Journal Article
• Language: English
• Published: Binghamton Taylor & Francis 03.07.2020; Taylor & Francis LLC
• Subjects: Agaricus bisporus; Ashes; Carbohydrates; cooking; Edible fungi; Lentinula edodes; Lipids; Moisture; Mushrooms; Nutrients; Pleurotus spp; Proteins; Sensory evaluation; Sensory properties; Vitamins
• ISSN: 1542-8052; 1542-8044
• DOI: 10.1080/15428052.2019.1582448

Mushrooms are considered as a delicacy with high nutritional and sources of nutrients such as digestible proteins, carbohydrates, fiber and certain vitamins, as well as minerals and antioxidants. This study evaluates physicochemical and sensory quality of sautéed cap and stems of shimeji, brown Paris, white Paris and shiitake mushrooms. The values ranged on dry weight basis for: moisture: (80.99-89.44 g.100 g −1 ), ash (6.23-13.70 g.100 g −1 ), protein (14.57-37.81 g.100 g −1 ) and lipid (0.074-0.40 g.100 g −1 ). Shimeji and brown Paris caps presented high protein values and lipid content in was similar in mushrooms. Moisture and ash varied according to mushroom species, but white Paris mushroom presented the highest ash score in caps and stems. Shimeji caps and white Paris stems received the highest scores in sensory evaluation. This study highlighted the need to know nutritional parts and varieties of mushrooms.