Volume 20, Issue 140 (2023)                   FSCT 2023, 20(140): 80-95 | Back to browse issues page

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1- MSc graduated, Department of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina University, Hamedan, Iran
2- Assistant Professor, Department of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina University, Hamedan, Iran, Email: sari_abas@yahoo.com, sari@basu.ac.ir. , sari_abas@yahoo.com
3- Associate Professor, Department of food Science and Technology, Faculty of Engineering and Natural resources of Toyserkan, Bu-Ali Sina University, Hamedan, Iran, Email: amirdaraey@basu.ac.ir
Abstract:   (706 Views)
White button mushroom (Agaricus bisporus) is widely used in cooking and has good nutritional value. Today, the demand for fried edible mushrooms is increasing. Edible coatings can reduce oil uptake and improve the quality characteristics of fried products. In this study, the effect of wheat flour (0, 1, 2 and 3% w/v), corn flour (0, 1, 2 and 3% w/v) and Aloe vera gel (0, 10, 20 and 30% w/v) on the quality attributes of mushroom during deep fat frying were investigated. The results showed that different coating materials decreased oil absorption in the final product (p<0.05). The lowest amount of oil uptake was observed for samples coated with 3% of wheat flour and 1% corn flour and 10% Aloe vera gel. Also, the used coatings agents improved frying efficiency, moisture content and sensorial properties of fried mushroom (p<0.05). Colorimetric results showed that the Aloe vera and wheat flour coatings, increased L (brightness) and ΔΕ (color difference). The highest a value (redness) was observed in samples coated with 3% wheat flour and the lowest a value was related to the samples coated with 3% corn flour. The highest amount of b value (yellowness) was observed in the control sample. The results showed that the use of the aloe vera gel, wheat and corn flour coatings improved the quality properties of fried mushrooms. Therefore, the use of edible coatings seems necessary in production of low-fat fried mushroom.
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Article Type: Original Research | Subject: Food Chemistry
Received: 2023/01/27 | Accepted: 2023/04/15 | Published: 2023/10/2

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