Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts
| Autor: | Stanislau Bogusz, Miriam Mabel Selani, Liara Silva Dias-Faceto, Eny Iochevet Segal Floh, Amanda Ferreira Macedo, Ana Carolina Conti-Silva, Carlos Tadeu dos Santos Dias, Samara dos Santos Harada-Padermo, Thais Maria Ferreira de Souza Vieira, Izabela Dutra Alvim |
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| Přispěvatelé: | Universidade de São Paulo (USP), Universidade Estadual Paulista (Unesp), Universidade Federal de São Carlos (UFSCar), Cereal and Chocolate Technology Center (CEREAL CHOCOTEC) |
| Rok vydání: | 2020 |
| Předmět: |
Optimization
Umami taste 030309 nutrition & dietetics Shiitake Mushrooms Umami 03 medical and health sciences Ingredient Freeze-drying 0404 agricultural biotechnology Food science Response surface methodology Mushroom stipes 5′ – nucleotides Flavor RESÍDUOS INDUSTRIAIS 0303 health sciences biology Chemistry Extraction (chemistry) Agro-industrial waste 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Flavoring Agents Lentinula Freeze Drying Spray drying Taste Free amino acids (FAA) Food Additives Food Science |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| ISSN: | 1873-7145 |
| Popis: | Made available in DSpace on 2020-12-12T02:15:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-11-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5′ - nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor. University of São Paulo “Luiz de Queiroz” College of Agriculture Department of Agri-Food Industry Food and Nutrition, Avenida Pádua Dias 11 São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto Federal University of São Carlos Lagoa do Sino Campus Center of Natural Sciences, Rod. Lauri Simões de Barros, km 12, SP-189, CEP 18290-000 Buri Institute of Food Technology (ITAL) Cereal and Chocolate Technology Center (CEREAL CHOCOTEC), Av. Brasil n. 2880, Jardim Chapadão University of São Paulo Institute of Biosciences Department of Botany. Rua do Matão, 277 - Sala 107 - Butantã University of São Paulo São Carlos Institute of Chemistry. Av. Trabalhador Sancarlense, 400, Parque Arnold Schimidt, CEP 13566590 São Carlos São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto |
| Databáze: | OpenAIRE |
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