Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment
Shiitake (Lentinula edodes) is well-known for its distinct flavor and texture as well as its medicinal and nutritional properties. Small good grade fresh shiitake mushrooms are highly perishable and have a low commodity value in the Taiwan market. As a result, these are frequently used as raw materi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2021-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2021.1938605 |
| _version_ | 1798022600310390784 |
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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 | Shiitake (Lentinula edodes) is well-known for its distinct flavor and texture as well as its medicinal and nutritional properties. Small good grade fresh shiitake mushrooms are highly perishable and have a low commodity value in the Taiwan market. As a result, these are frequently used as raw materials for vacuum-fried crisps. However, manufacturers continue to use traditional maltose (MO) syrup with no functional properties as a sweetener, and shiitake stipes are frequently discarded, increasing production costs. Isomalto-oligosaccharide (IMO) is a functional oligosaccharide sweetener with health benefits. The purpose of this research is to study the use of functional IMO in the processing of shiitake crisps to replace MO, and the reusability of stipes. In the manufacture of vacuum-fried shiitake cap and stipe crisps, the 30–40°Brix IMO syrup replaces the 35°Brix MO syrup. Vacuum-fried crisps’ quality characteristics were determined using physicochemical and sensory evaluation. The results showed that centrifuged caps and stipes reach equilibrium after 3 h of being soaked in various concentrations of 90–95°C syrup. The L*, a*, b*, h*, and c* values for the cap crisps decreased with the increase in the level of IMO syrup. The breaking force for the stipe crisps was less than that for cap crisps. The crude protein and crude fat content of vacuum-fried cap and stipe crisps decreased as the level of IMO syrup increased, but the carbohydrate content increased. For a nine-point hedonic test, the sensory scores for cap and stipe crisps without seasoning powder were 6.9–7.4 and 6.1–6.5, respectively. Addition of seasoning powder increased the flavor and overall scores to 8.1–8.2 and 7.2–7.4, respectively. Overall, the addition of IMO syrup reduced the calories and increased the health benefits of vacuum-fried shiitake crisps. Furthermore, the result showed that stipes can also be used to make vacuum-fried crisps and increase profitability for manufacturers. |
| first_indexed | 2024-04-11T17:32:34Z |
| format | Article |
| id | doaj.art-b15f291c9aca433f9e118eb3f319b4b7 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-11T17:32:34Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-b15f291c9aca433f9e118eb3f319b4b72022-12-22T04:11:57ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862021-01-0124185987010.1080/10942912.2021.19386051938605Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatmentJeng-Leun Mau0Jim Tseng1Cheng-Rong Wu2Chien-Hung Chen3Sheng-Dun Lin4National Chung Hsing UniversityHungkuang UniversityHungkuang UniversityMei Tong Co. LtdHungkuang UniversityShiitake (Lentinula edodes) is well-known for its distinct flavor and texture as well as its medicinal and nutritional properties. Small good grade fresh shiitake mushrooms are highly perishable and have a low commodity value in the Taiwan market. As a result, these are frequently used as raw materials for vacuum-fried crisps. However, manufacturers continue to use traditional maltose (MO) syrup with no functional properties as a sweetener, and shiitake stipes are frequently discarded, increasing production costs. Isomalto-oligosaccharide (IMO) is a functional oligosaccharide sweetener with health benefits. The purpose of this research is to study the use of functional IMO in the processing of shiitake crisps to replace MO, and the reusability of stipes. In the manufacture of vacuum-fried shiitake cap and stipe crisps, the 30–40°Brix IMO syrup replaces the 35°Brix MO syrup. Vacuum-fried crisps’ quality characteristics were determined using physicochemical and sensory evaluation. The results showed that centrifuged caps and stipes reach equilibrium after 3 h of being soaked in various concentrations of 90–95°C syrup. The L*, a*, b*, h*, and c* values for the cap crisps decreased with the increase in the level of IMO syrup. The breaking force for the stipe crisps was less than that for cap crisps. The crude protein and crude fat content of vacuum-fried cap and stipe crisps decreased as the level of IMO syrup increased, but the carbohydrate content increased. For a nine-point hedonic test, the sensory scores for cap and stipe crisps without seasoning powder were 6.9–7.4 and 6.1–6.5, respectively. Addition of seasoning powder increased the flavor and overall scores to 8.1–8.2 and 7.2–7.4, respectively. Overall, the addition of IMO syrup reduced the calories and increased the health benefits of vacuum-fried shiitake crisps. Furthermore, the result showed that stipes can also be used to make vacuum-fried crisps and increase profitability for manufacturers.http://dx.doi.org/10.1080/10942912.2021.1938605vacuum-fried shiitakeisomalto-oligosaccharidesensory evaluation |
| spellingShingle | Jeng-Leun Mau Jim Tseng Cheng-Rong Wu Chien-Hung Chen Sheng-Dun Lin Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment International Journal of Food Properties vacuum-fried shiitake isomalto-oligosaccharide sensory evaluation |
| title | Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment |
| title_full | Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment |
| title_fullStr | Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment |
| title_full_unstemmed | Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment |
| title_short | Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment |
| title_sort | instrumental texture and sensory preference of vacuum fried shiitake crisps as affected by isomalto oligosaccharide pretreatment |
| topic | vacuum-fried shiitake isomalto-oligosaccharide sensory evaluation |
| url | http://dx.doi.org/10.1080/10942912.2021.1938605 |
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