Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment

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...

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Bibliographic Details
Main Authors: Jeng-Leun Mau, Jim Tseng, Cheng-Rong Wu, Chien-Hung Chen, Sheng-Dun Lin
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:International Journal of Food Properties
Subjects:
vacuum-fried shiitake
isomalto-oligosaccharide
sensory evaluation
Online Access:http://dx.doi.org/10.1080/10942912.2021.1938605

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