Comparison of Cooking Methods on Physicochemical and Sensory Properties of the Black Jelly Mushroom, Auricularia polytricha (Heterobasidiomycetes)

Document Type

Article

Publication Date

1-1-2021

Abstract

Black jelly mushroom (Auricularia polytricha) is a well-known Chinese traditional food that has therapeutic effects. This study evaluated the effects of different cooking methods (boiling, steaming, microwaving, and stir-frying) on the physicochemical characteristics (i.e., total phenolic content, antioxidants, alpha,alpha-diphenyl-beta-picrylhydrazyl DPPH] free radical scavenging, and ferric reducing antioxidant power FRAP]) along with color, texture, moisture, and sensory properties of black jelly mushrooms. Lightness (L*) was significantly lower for the stir-frying method (29.93) compared to the control (34.62). Stir-fried mushrooms had significantly lower firmness force (texture) and moisture content (80.13 N and 61.98%, respectively) compared to the control (2000.37 N and 86.52%). The steaming method contributed significantly higher total phenolic content (11.23 mg gallic acid equivalents/g) and antioxidant activity measured using the FRAP (33.54 mg Trolox equivalents/g) and DPPH (90.41% inhibition) assays compared to the respective controls.

Keywords

Auricularia polytricha, Black jelly mushroom, Cooking, Antioxidant, Sensory, Heat treatment, Medicinal mushrooms

Publication Title

International Journal of Medicinal Mushrooms

Divisions

Science

Volume

23

Issue

7

Publisher Location

50 NORTH ST, DANBURY, CT 06810 USA

This document is currently not available here.

Share

COinS