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Advisor(s)
Abstract(s)
Introduction: Shiitake mushroom is the second most popular edible mushroom worldwide. Due to the increasing demand for
shiitake mushrooms and consequent production increase, a significant amount of by-products is generated that could be
considered as waste materials.
Objectives: The aim of this work was to develop new valued foods incorporating shiitake mushroom, as a means to use the
products that do not comply with standards for commercialization.
Methods: New food products were developed, namely samosas, and for that a filling was produced from an original recipe, and
the final products were analysed for their chemical composition, colour, texture and sensorial attributes.
Results: The results showed that the shiitake samosas had a balanced chemical composition, with protein and minerals, but also
with some fat. The colour varied between samples, although on average both sides of the samosas were of practically equal. The
texture was soft, with low chewiness, moderate resilience and cohesiveness and high springiness. The sensory panel appreciated
the product by attributing a high score (about 4, on a scale from 1 to 5). Finally, some significant correlations were found
between some specific sensorial evaluations and instrumental measurements.
Conclusions: This study indicated that new valued food products can be produced from materials derived from shiitake
mushroom production, that otherwise would have to be discarded as agricultural residues.
Description
Keywords
By-products valorisation Shiitake by products
Citation
Guiné, R., Correia, P., & Gonçalves, I. (2019). Samosas with shiitake mushroom byproducts: chemical and physical characterization. Millenium, 2 (ed espec nº3), 81-91. https://doi.org/10.29352/mill0203e.07.00225