Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Detalhes bibliográficos
Autor(a) principal: LI,Yibin
Data de Publicação: 2020
Outros Autores: CHEN,Junchen, LAI,Pufu, TANG,Baosha, WU,Li
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300741
Resumo: Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and soup’s viscosity of FD products were significantly higher than MD and HAD. Therefore, FD was more suitable for obtaining high-quality instant Tremella fuciformis products than MD and HAD.
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spelling Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformisfreeze dryingcolormicrostructurepolysaccharidefree amino acidsAbstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and soup’s viscosity of FD products were significantly higher than MD and HAD. Therefore, FD was more suitable for obtaining high-quality instant Tremella fuciformis products than MD and HAD.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300741Food Science and Technology v.40 n.3 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.20519info:eu-repo/semantics/openAccessLI,YibinCHEN,JunchenLAI,PufuTANG,BaoshaWU,Lieng2020-09-25T00:00:00Zoai:scielo:S0101-20612020000300741Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-09-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
title Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
spellingShingle Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
LI,Yibin
freeze drying
color
microstructure
polysaccharide
free amino acids
title_short Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
title_full Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
title_fullStr Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
title_full_unstemmed Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
title_sort Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
author LI,Yibin
author_facet LI,Yibin
CHEN,Junchen
LAI,Pufu
TANG,Baosha
WU,Li
author_role author
author2 CHEN,Junchen
LAI,Pufu
TANG,Baosha
WU,Li
author2_role author
author
author
author
dc.contributor.author.fl_str_mv LI,Yibin
CHEN,Junchen
LAI,Pufu
TANG,Baosha
WU,Li
dc.subject.por.fl_str_mv freeze drying
color
microstructure
polysaccharide
free amino acids
topic freeze drying
color
microstructure
polysaccharide
free amino acids
description Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and soup’s viscosity of FD products were significantly higher than MD and HAD. Therefore, FD was more suitable for obtaining high-quality instant Tremella fuciformis products than MD and HAD.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300741
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300741
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.20519
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.3 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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