Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks
In the process of making mushrooms into vacuum-fried crisps, the resulting blanched broth (BB) and centrifuged broth (CB) are often discarded, thereby increasing the amount of wastewater and treatment costs. This study measured the proximate compositions, bioactive components, taste components, and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/15/2925 |
| _version_ | 1797586725051039744 |
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| author | Shin-Yu Chen Jim Tseng Cheng-Rong Wu Sheng-Dun Lin |
| author_facet | Shin-Yu Chen Jim Tseng Cheng-Rong Wu Sheng-Dun Lin |
| author_sort | Shin-Yu Chen |
| collection | DOAJ |
| description | In the process of making mushrooms into vacuum-fried crisps, the resulting blanched broth (BB) and centrifuged broth (CB) are often discarded, thereby increasing the amount of wastewater and treatment costs. This study measured the proximate compositions, bioactive components, taste components, and minerals of freeze-dried BB and CB and then used functional indigestible dextrin (Fibersol-2) as a carrier to make these two broths into instant drinks. The solids of the BB and CB contained protein (16.88–19.21%), fat (0.01–0.23%), ash (12.89–13.50%), carbohydrate (67.28–70.00%), sugars and polyols (40.55–45.68%), free amino acids (6.58–6.69%), 5′-nucleotides (0.98–1.47%), and bioactive components, especially polysaccharides (4.53–7.45%), ergothioneine (both 0.19%), and total phenols (0.15–0.36%). The equivalent umami concentration of BB was 2.77-fold higher than that of the CB. Both BB and CB showed compositions and essential minerals that are rich in taste. Using a nine-point hedonic test, it was found that the solid contents of BB and CB in the instant drink affected the consumer’s preference. The flavor and overall preference of instant drinks with 2.5% BB or CB were the best amongst consumers. Overall, the BB and CB were rich in nutrients and bioactive and taste components and could be developed as a functional food in the form of a drink. |
| first_indexed | 2024-03-11T00:27:11Z |
| format | Article |
| id | doaj.art-3bc33c25c298430c99d78c9a548d9887 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T00:27:11Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3bc33c25c298430c99d78c9a548d98872023-11-18T22:55:05ZengMDPI AGFoods2304-81582023-08-011215292510.3390/foods12152925Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant DrinksShin-Yu Chen0Jim Tseng1Cheng-Rong Wu2Sheng-Dun Lin3Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912301, TaiwanDepartment of Food Science and Technology, Hungkuang University, 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung 433304, TaiwanDepartment of Food Science and Technology, Hungkuang University, 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung 433304, TaiwanDepartment of Food Science and Technology, Hungkuang University, 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung 433304, TaiwanIn the process of making mushrooms into vacuum-fried crisps, the resulting blanched broth (BB) and centrifuged broth (CB) are often discarded, thereby increasing the amount of wastewater and treatment costs. This study measured the proximate compositions, bioactive components, taste components, and minerals of freeze-dried BB and CB and then used functional indigestible dextrin (Fibersol-2) as a carrier to make these two broths into instant drinks. The solids of the BB and CB contained protein (16.88–19.21%), fat (0.01–0.23%), ash (12.89–13.50%), carbohydrate (67.28–70.00%), sugars and polyols (40.55–45.68%), free amino acids (6.58–6.69%), 5′-nucleotides (0.98–1.47%), and bioactive components, especially polysaccharides (4.53–7.45%), ergothioneine (both 0.19%), and total phenols (0.15–0.36%). The equivalent umami concentration of BB was 2.77-fold higher than that of the CB. Both BB and CB showed compositions and essential minerals that are rich in taste. Using a nine-point hedonic test, it was found that the solid contents of BB and CB in the instant drink affected the consumer’s preference. The flavor and overall preference of instant drinks with 2.5% BB or CB were the best amongst consumers. Overall, the BB and CB were rich in nutrients and bioactive and taste components and could be developed as a functional food in the form of a drink.https://www.mdpi.com/2304-8158/12/15/2925shiitakeblanched brothcentrifuged brothindigestible dextrinsensory evaluation |
| spellingShingle | Shin-Yu Chen Jim Tseng Cheng-Rong Wu Sheng-Dun Lin Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks Foods shiitake blanched broth centrifuged broth indigestible dextrin sensory evaluation |
| title | Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks |
| title_full | Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks |
| title_fullStr | Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks |
| title_full_unstemmed | Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks |
| title_short | Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks |
| title_sort | quality evaluation of shiitake blanched and centrifuged broths as functional instant drinks |
| topic | shiitake blanched broth centrifuged broth indigestible dextrin sensory evaluation |
| url | https://www.mdpi.com/2304-8158/12/15/2925 |
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