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Resumo(s)
In the present work the textural properties of mushrooms were studied in the fresh state and after a freeze-drying treatment, to perceive what is the influence of this drying treatment on the texture of the mushrooms. The moisture content was determined in both forms, with the fresh samples showing an average moisture of 90.25 % and the freeze-dried 7.01 % (both wet basis). The texture profile analysis (TPA) to the samples of the fresh and freeze-dried mushrooms that neither possessed measurable adhesiveness, and that hardness decreased very much with drying, either in the cap or in the stalk. Chewiness also varied quite significantly with freeze-drying, contrarily to cohesiveness, which practically stayed the same. Springiness also decreased with drying, although not in a very significant way. When comparing the two parts of the mushroom, it was observed that the cap is much harder, has slightly lower cohesiveness and springiness and a little higher chewiness.
Descrição
Palavras-chave
mushrooms drying texture TPA
Contexto Educativo
Citação
Guiné RPF, Barroca MJ. (2009) Influence of Freeze-drying on the texture of mushrooms. Livro de resumos e CD-Rom das actas do 9º Encontro de Química dos Alimentos, 4 pag., Angra do Heroísmo.