Firmness and biochemical composition of Shitake and Shimeji commercialized in natura and consumers' opinion survey

• Autor(a) principal: Antunes,Pamela dos S
• Data de Publicação: 2021
• Outros Autores: Erpen-Dalla Corte,Lígia, Bueno,Janaina CM, Spinosa,Wilma Aparecida, Resende,Juliano Tadeu V, Hata,Fernando T, Cabrera,Lilian C, Zeffa,Douglas M, Gonçalves,Leandro SA, Constantino,Leonel Vinícius
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Horticultura Brasileira
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362021000400425
• topic: Lentinula edodes; Pleurotus ostreatus; edible mushrooms; firmness; fungiculture; sensory analysis

ABSTRACT Mushroom production has been growing in Brazil due to the culinary versatility of this food and its high nutritional value. However, few studies associating the aspects of its quality with the profile and preference of its consumers can be found in literature. Thus, in this study, we aimed to evaluate the firmness and biochemical composition of Shimeji and Shitake, as well as, the consumers’ profile and preference for purchasing these mushrooms. The mushrooms were characterized by firmness, protein and lipid content, total phenolic compounds, total flavonoids and antioxidation activity. In addition we carried out a survey on opinion of 308 mushroom consumers. The two mushrooms contain high protein content and low lipid content, and also expressive concentrations of bioactive compounds and antioxidant activity, suitable for these demanding functional food consumers. Shitake is approximately 4 times firmer than Shimeji and the highest levels for all analyzed biochemical attributes did not differ between the two studied mushrooms, except for protein content. The opinion survey indicated that young and adult women consume more mushrooms than men. Most of them buy mushrooms in supermarkets, and they are mostly higher educated people. No significant higher consumer preference for one of the two mushrooms analyzed was verified; however, most participants reported that they prioritize mushrooms which have characteristic aroma and flavor, smooth and juicy texture, being a convenient ingredient for a quick-cooking meal.