Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage
| Autor: | Vachiraya Liaotrakoon, Wijitra Liaotrakoon |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Bolete Antioxidant medicine.medical_treatment lcsh:TX341-641 physicochemical properties Vacuum packing 01 natural sciences 0404 agricultural biotechnology Phlebopus Drying time 010608 biotechnology lcsh:Technology (General) medicine edible bolete Food science Mushroom biology Chemistry antioxidative activity 04 agricultural and veterinary sciences biology.organism_classification 040401 food science hot-air drying lcsh:T1-995 lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Iss 0 (2018) Food Science and Technology, Volume: 38, Issue: 2, Pages: 231-237, Published: 22 MAR 2018 Food Science and Technology, Issue: ahead, Published: 22 MAR 2018 Food Science and Technology v.38 n.2 2018 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| Popis: | The research aimed to study the effect of hot-air drying on the properties of edible bolete mushroom (Phlebopus colossus (R. Heim) Singer). Fresh edible bolete contained an efficient antioxidant activity, showing a significant value of total phenolic content and radical scavenging activity and was high in protein and fiber with low fat content. The changes in physicochemical and antioxidative properties of edible bolete during hot-air drying at various temperature and time were studied. The phenolic content and antioxidative properties of edible bolete decreased with the temperature and drying time. At 60 °C for 5 h, the phenolic content and antioxidative properties of the dried edible bolete remained at 25% compared to the fresh mushroom. Moreover, there was no substantive change in the bacterial count of dried edible bolete with vacuum packing after six months at room temperature. |
| Databáze: | OpenAIRE |
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