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

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 Pari...

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Published inJournal 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
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
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.
Author Silva, Vanuska Lima da
Copetti, Cristiane
Camargo, Liziane da Rosa
Rios, Alessandro de Oliveira
Komeroski, Marina Rocha
Doneda, Divair
Barroso, Ludymila Schulz
de Oliveira, Viviani Ruffo
Saudades, Jéssica de Oliveira
Flôres, Simone Hickmann
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SubjectTerms Agaricus bisporus
Ashes
Carbohydrates
cooking
Edible fungi
Lentinula edodes
Lipids
Moisture
Mushrooms
Nutrients
Pleurotus spp
Proteins
Sensory evaluation
Sensory properties
Vitamins
Title Physicochemical and Sensory Evaluation in Sautéed Caps and Stems of Edible Mushrooms
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