Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips
المؤلفون المشاركون
Duan, Xu
Ren, Aiqing
Pan, Siyi
Li, Weirong
Chen, Guobao
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-7، 7ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-01-16
دولة النشر
مصر
عدد الصفحات
7
الملخص EN
The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices.
Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing.
All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min.
The results showed that pretreatments significantly (p<0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips.
The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents.
There were no significant (p>0.05) differences of fried chip in the texture among the four different pretreatments.
The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life.
Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Ren, Aiqing& Pan, Siyi& Li, Weirong& Chen, Guobao& Duan, Xu. 2018. Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1185198
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Ren, Aiqing…[et al.]. Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips. Journal of Food Quality No. 2018 (2018), pp.1-7.
https://search.emarefa.net/detail/BIM-1185198
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Ren, Aiqing& Pan, Siyi& Li, Weirong& Chen, Guobao& Duan, Xu. Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1185198
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185198
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر