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Advisor(s)
Abstract(s)
The present study aimed at promoting the Shiitake mushroom
through developments of alternative food products in the sector of pastry that
may incorporated this type of mushrooms. In this way, several experiments were
done and chosen to achieve the fi nal formulations and the production of jams
and pies containing Shiitake pieces as ingredients, eliminating successively the
less promising sensory attempts. From the developed products, three jams and
two pies were selected for their optimal characteristics and these were then
evaluated for physical analyses (colour and texture) as well as chemical com-
position (pH, water activity, acidity, moisture, sugars, fi bre, protein, fat and ash).
Furthermore, in order to check the acceptability of the products by consumers
and identify the main organoleptic characteristics of each product, sensory
analysis was performed by determining the sensory pro fi les using 25 panellists.
The results showed that the pies were soft (hardness about 13 N), easy to chew
and elastic (66 – 73%), and with similar textural attributes for both variations of
pie (with apple and peach based fi llings). Regarding colour, the pies showed
similar results, while differences in the jams were observed. The sample with
citrus fruits was darker and with a more intense red coloration. As for the
chemical characteristics of the jams, it was found that these had pH values
(between 3.1 and 3.6) compliant with a good gel formation to obtain a desired
consistency. Furthermore, the incorporation of the Shiitake mushroom turned
the products richer in protein and fi bre, with enhanced nutritional bene fi ts.
Description
Keywords
Shiitak mushroom Pastry Chemical properties Nutritional properties Physical properties Sensorial Analysis
Citation
Correia, P.M.R., Monteiro, J.M., & Guiné, R.P.F. (2018). Development of New Pastry Products and Jams with Shiitake Mushrooms. in Mortal, A., Aníbal, J., Monteiro, J., ...[et al.] (Eds.), "INCREaSE: Proceedings of the 1st International Congress on Engineering and Sustainability in the XXI Century – INCREaSE 2017"(pp. 139-150). Heidelberg (Germany): Springer. Doi: 10.1007/978-3-319-70272-8
Publisher
Springer