Prospects of Technology and Formulation Development for Sauces Based on Oyster Mushrooms
Introduction. Oyster mushrooms (Pleurotus ostreatus) are one of the most cultivated mushrooms in Russia. Oyster mushroom sauce has a greater potential for public catering when used in processed state as a semi-finished paste. The research objective was to develop a technology of hot and cold mushroo...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2019-12-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/55/1.pdf |
| _version_ | 1811325971087753216 |
|---|---|
| author | Dril' A. |
| author_facet | Dril' A. |
| author_sort | Dril' A. |
| collection | DOAJ |
| description | Introduction. Oyster mushrooms (Pleurotus ostreatus) are one of the most cultivated mushrooms in Russia. Oyster mushroom sauce has a greater potential for public catering when used in processed state as a semi-finished paste. The research objective was to develop a technology of hot and cold mushroom sauces based on paste-like semi-finished product from cultivated oyster mushrooms.
Results and discussion. A rational technology for processing oyster mushrooms into a semi-finished paste included simultaneous grinding and heat-treatment of mushroom stipes. Fine powders of dried white mushrooms and chanterelles, which are also called mushroom salts, were used as a flavoring additive, including some other ingredients according to the formulations. The sauce formulations were composed using linear programming mathematical modelling method to obtain products with certain sensory characteristics and minimal energy value. The calculated formulations were used to prepare hot and cold sauce samples, which received high scores during sensory evaluation. The results of rheological evaluation showed that the concentration of the paste was rational in the range from 30% to 50% depending on the desired consistency of the sauce. For sauce samples, nutritional and energetic value was calculated based on the average daily requirements.
Conclusion. The developed technologies and formulations of mushroom sauces based on paste-like semi-finished product from oyster mushroom can widely improve the range of mushroom sauces on consumer market and diversify the taste of different kinds of public catering products. |
| first_indexed | 2024-04-13T14:42:10Z |
| format | Article |
| id | doaj.art-16bfc4c987654922a0346a29ecf51113 |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | Russian |
| last_indexed | 2024-04-13T14:42:10Z |
| publishDate | 2019-12-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-16bfc4c987654922a0346a29ecf511132022-12-22T02:42:52ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482019-12-0149450551210.21603/2074-9414-2019-4-505-512Prospects of Technology and Formulation Development for Sauces Based on Oyster MushroomsDril' A.0Novosibirsk State Technical UniversityIntroduction. Oyster mushrooms (Pleurotus ostreatus) are one of the most cultivated mushrooms in Russia. Oyster mushroom sauce has a greater potential for public catering when used in processed state as a semi-finished paste. The research objective was to develop a technology of hot and cold mushroom sauces based on paste-like semi-finished product from cultivated oyster mushrooms. Results and discussion. A rational technology for processing oyster mushrooms into a semi-finished paste included simultaneous grinding and heat-treatment of mushroom stipes. Fine powders of dried white mushrooms and chanterelles, which are also called mushroom salts, were used as a flavoring additive, including some other ingredients according to the formulations. The sauce formulations were composed using linear programming mathematical modelling method to obtain products with certain sensory characteristics and minimal energy value. The calculated formulations were used to prepare hot and cold sauce samples, which received high scores during sensory evaluation. The results of rheological evaluation showed that the concentration of the paste was rational in the range from 30% to 50% depending on the desired consistency of the sauce. For sauce samples, nutritional and energetic value was calculated based on the average daily requirements. Conclusion. The developed technologies and formulations of mushroom sauces based on paste-like semi-finished product from oyster mushroom can widely improve the range of mushroom sauces on consumer market and diversify the taste of different kinds of public catering products.http://fptt.ru/stories/archive/55/1.pdfmushroomspleurotus ostreatussaucesrecipesnutritionsensory indicatorsrheological indicators |
| spellingShingle | Dril' A. Prospects of Technology and Formulation Development for Sauces Based on Oyster Mushrooms Техника и технология пищевых производств mushrooms pleurotus ostreatus sauces recipes nutrition sensory indicators rheological indicators |
| title | Prospects of Technology and Formulation Development for Sauces Based on Oyster Mushrooms |
| title_full | Prospects of Technology and Formulation Development for Sauces Based on Oyster Mushrooms |
| title_fullStr | Prospects of Technology and Formulation Development for Sauces Based on Oyster Mushrooms |
| title_full_unstemmed | Prospects of Technology and Formulation Development for Sauces Based on Oyster Mushrooms |
| title_short | Prospects of Technology and Formulation Development for Sauces Based on Oyster Mushrooms |
| title_sort | prospects of technology and formulation development for sauces based on oyster mushrooms |
| topic | mushrooms pleurotus ostreatus sauces recipes nutrition sensory indicators rheological indicators |
| url | http://fptt.ru/stories/archive/55/1.pdf |
| work_keys_str_mv | AT drila prospectsoftechnologyandformulationdevelopmentforsaucesbasedonoystermushrooms |