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- Chemical and physical characterization of samosas with shiitake mushroomPublication . Guiné, Raquel; Correia, Paula; Gonçalves, InêsOwing to the increasing demand for shiitake mushrooms, a substantial amount of by-products is produced on a daily basis. Hence, to investigate ways to value this resource is of wide interest. In that way, the aim of this work was to develop new valued foods incorporating shiitake mushroom, to utilize the products that do not comply with standards for commercialization, thus avoiding waste. For this, a filling for samosas was produced and the final products were analyzed for their chemical composition, color, texture and sensorial attributes. The results showed that the shiitake samosas had a somewhat balanced chemical composition, with protein and minerals, but not forgetting fat, present due to the frying operation. The color varied between samples, although on average both sides of the samosas were of practically the same color. The textural measurements indicated that the shiitake samosas were soft and with low chewiness, with moderate resilience and cohesiveness and high springiness. The sensory panel appreciated both the dough and the filling, as well as the whole shiitake samosas, by attributing them high scores (about 4, on a scale from 1 to 5). Finally, some significant correlations were found between some specific sensorial evaluations and instrumental measurements.
- Development of products with Shiitake mushroom: chemical, physical and sensory characterizationPublication . Guiné, Raquel; Correia, Paula; Florença, Sofia G.; Gonçalves, InêsShiitake mushrooms are much appreciated and therefore their production has increased. However, an important quantity of by-products and residues, are also generated and which are considered as waste materials. In this way, the aim of this work was to develop new foods incorporating shiitake mushrooms that do not comply with standards for commercialization, thus providing additional sources of income for the farmers. For this, a filling with mushroom was produced for rissoles and pies, and the final products were analysed for their chemical composition, colour, texture and sensorial attributes. The results showed that the shiitake products presented an interesting chemical composition, rich in protein and minerals, and poor in salt. It was also observed that the frying operation induced more colour changes in the rissoles than the oven baking of the pies. The textural measurements indicated that the rissoles were much softer when compared to the pies, being also more cohesive and elastic. The sensory panel attributed high scores to both products (around 4.5, on a scale from 1 to 5), thus indicating that these may constitute an additional source of income to the farmers and at the same time reducing waste.