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Samosas with shiitake mushroom byproducts: chemical and physical characterization

2019-04Journal article Open access
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dc.contributor.authorGuiné, Raquel
dc.contributor.authorCorreia, Paula
dc.contributor.authorGonçalves, Inês
dc.date.accessioned2019-04-26T10:38:55Z
dc.date.available2019-04-26T10:38:55Z
dc.date.issued2019-04
dc.description.abstractIntroduction: 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné, 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.07.00225pt_PT
dc.identifier.doi10.29352/mill0203e.07.00225pt_PT
dc.identifier.issn1647-662-X
dc.identifier.urihttp://hdl.handle.net/10400.19/5495
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://revistas.rcaap.pt/millenium/article/view/16219pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBy-products valorisationpt_PT
dc.subjectShiitake by productspt_PT
dc.titleSamosas with shiitake mushroom byproducts: chemical and physical characterizationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage91pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage81pt_PT
oaire.citation.titleMilleniumpt_PT
oaire.citation.volume2pt_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameCorreia
person.givenNameRaquel
person.givenNamePaula
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id7915-FB81-4520
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0002-2023-4475
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id24597116100
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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