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
Divisions
Science
Publication Title
International Journal of Medicinal Mushrooms
Volume
23
Issue
7
Publisher Location
50 NORTH ST, DANBURY, CT 06810 USA