Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
AUTOR(ES)
LI, Yibin
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
13/12/2019
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.
Documentos Relacionados
- Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
- Spray Drying of Pequi Pulp: Process Performance and Physicochemical and Nutritional Properties of the Powdered Pulp
- The influence of extraction methods on composition and antioxidant properties of rice bran oil
- Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen
- Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products