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Grey Correlation Analysis of Drying Characteristics and Quality of Hypsizygus marmoreus (Crab-Flavoured Mushroom) By-Products.
Lai, Pufu; Xiao, Zheng; Li, Yibin; Tang, Baosha; Wu, Li; Weng, Minjie; Sun, Junzheng; Chen, Junchen.
Afiliación
  • Lai P; Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China.
  • Xiao Z; National R&D Center for Edible Fungi Processing, Fuzhou 350003, China.
  • Li Y; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China.
  • Tang B; Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China.
  • Wu L; National R&D Center for Edible Fungi Processing, Fuzhou 350003, China.
  • Weng M; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China.
  • Sun J; Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China.
  • Chen J; National R&D Center for Edible Fungi Processing, Fuzhou 350003, China.
Molecules ; 28(21)2023 Nov 02.
Article en En | MEDLINE | ID: mdl-37959812
The physical properties and nutritional quality of H. marmoreus by-products (HMB) dried by different methods were comprehensively evaluated by a rigorous statistical method of grey correlation analysis. The results indicated that different drying methods had significant impacts on the characteristics of HMB. Heat pump drying (HPD) was conducive to the preservation of protein and reducing sugar, and hot air drying (HAD) maintained a high content of total flavonoids. The highest fat, polysaccharide, and total phenolic contents were obtained by heated vacuum freeze-drying (H-VFD) treatment. The unheated vacuum freeze-drying (UH-VFD) treatment achieved bright colour, lacunose texture profile, and looser organization structure. The grey correlation analysis showed that UH-VFD and H-VFD had higher-weighted correlation degrees than HPD and HAD. HMB had many higher nutritional components than commodity specifications, especially protein, fat, polyphenols, and amino acids, and had potential applications in the food industry as functional foods and nutraceutical agents.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Agaricales Límite: Animals Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
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Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Agaricales Límite: Animals Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza