Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake
Washing and blanching are two important steps for the processing of fresh good grade small shiitake into casual snacks and prepared foods. This study explored their effects on the dimensions, weights, proximate compositions, taste and bioactive compounds of the shiitake caps and stipes. Results show...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2021-06-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202106-0002_chemical-nutritional-and-bioactive-compositions-of-fresh-washed-and-blanched-shiitake.php |
| _version_ | 1828008843678842880 |
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| author | Jeng-Leun Mau Jim Tseng Cheng-Rong Wu Chien-Hung Chen Sheng-Dun Lin |
| author_facet | Jeng-Leun Mau Jim Tseng Cheng-Rong Wu Chien-Hung Chen Sheng-Dun Lin |
| author_sort | Jeng-Leun Mau |
| collection | DOAJ |
| description | Washing and blanching are two important steps for the processing of fresh good grade small shiitake into casual snacks and prepared foods. This study explored their effects on the dimensions, weights, proximate compositions, taste and bioactive compounds of the shiitake caps and stipes. Results showed that the dimensions and weights of the caps and stipes increased after washing but decreased after blanching. On a dry basis, washing did not affect the nutrients and bioactive compounds contents of shiitake except sugars and polyols compared to fresh samples. However, blanching greatly reduced all the quality contents of the shiitake. The major minerals in the caps and stipes were potassium, magnesium and calcium. The main polyol, sugar, free amino acid, and 5'-nucleotide of shiitake were mannitol, trehalose, glutamine and 5'-adenosine monophosphate, respectively. Equivalent umami concentration (EUC) in the caps was three-fold higher than that in the stipes. Ergosterol, ergothioneine, γ-aminobutyric acid (GABA), and total phenols contents in the caps were significantly higher than those of the stipes, but the polysaccharides showed the reversed. Overall, both caps and stipes contain the necessary nutrients and bioactive compounds, and the blanching significantly affected the above-mentioned components of all tested samples. |
| first_indexed | 2024-04-10T08:31:17Z |
| format | Article |
| id | doaj.art-24f0f762c97a48b593e62957b4036394 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:17Z |
| publishDate | 2021-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-24f0f762c97a48b593e62957b40363942023-02-23T03:28:46ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172021-06-0139642643410.17221/214/2020-CJFScjf-202106-0002Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitakeJeng-Leun Mau0Jim Tseng1Cheng-Rong Wu2Chien-Hung Chen3Sheng-Dun Lin4Department of Food Science and Biotechnology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, TaiwanDepartment of Food Science and Technology, College of Human Science and Social Innovation, Hungkuang University, Taichung, TaiwanDepartment of Food Science and Technology, College of Human Science and Social Innovation, Hungkuang University, Taichung, TaiwanMei Tong Co. Ltd., Nantou, TaiwanDepartment of Food Science and Technology, College of Human Science and Social Innovation, Hungkuang University, Taichung, TaiwanWashing and blanching are two important steps for the processing of fresh good grade small shiitake into casual snacks and prepared foods. This study explored their effects on the dimensions, weights, proximate compositions, taste and bioactive compounds of the shiitake caps and stipes. Results showed that the dimensions and weights of the caps and stipes increased after washing but decreased after blanching. On a dry basis, washing did not affect the nutrients and bioactive compounds contents of shiitake except sugars and polyols compared to fresh samples. However, blanching greatly reduced all the quality contents of the shiitake. The major minerals in the caps and stipes were potassium, magnesium and calcium. The main polyol, sugar, free amino acid, and 5'-nucleotide of shiitake were mannitol, trehalose, glutamine and 5'-adenosine monophosphate, respectively. Equivalent umami concentration (EUC) in the caps was three-fold higher than that in the stipes. Ergosterol, ergothioneine, γ-aminobutyric acid (GABA), and total phenols contents in the caps were significantly higher than those of the stipes, but the polysaccharides showed the reversed. Overall, both caps and stipes contain the necessary nutrients and bioactive compounds, and the blanching significantly affected the above-mentioned components of all tested samples.https://cjfs.agriculturejournals.cz/artkey/cjf-202106-0002_chemical-nutritional-and-bioactive-compositions-of-fresh-washed-and-blanched-shiitake.phplentinula edodeswashingblanchingnutrientbioactive compound |
| spellingShingle | Jeng-Leun Mau Jim Tseng Cheng-Rong Wu Chien-Hung Chen Sheng-Dun Lin Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake Czech Journal of Food Sciences lentinula edodes washing blanching nutrient bioactive compound |
| title | Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake |
| title_full | Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake |
| title_fullStr | Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake |
| title_full_unstemmed | Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake |
| title_short | Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake |
| title_sort | chemical nutritional and bioactive compositions of fresh washed and blanched shiitake |
| topic | lentinula edodes washing blanching nutrient bioactive compound |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202106-0002_chemical-nutritional-and-bioactive-compositions-of-fresh-washed-and-blanched-shiitake.php |
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