Effect of Different Drying Methods and 24-Month Storage on Water Activity, Rehydration Capacity, and Antioxidants in Boletus edulis Mushrooms
2014
Jaworska, Grażyna | Pogoń, Krystyna | Bernaś, Emilia | Skrzypczak, Aleksandra
This article evaluates the effect of air drying, freeze drying, and 24-month storage at 4 and 20 ∘C on unblanched and blanched Boletus edulis . Water content and activity were lower in freeze-dried mushrooms than in air-dried mushrooms, whereas rehydration capacity showed the opposite tendency. Drying resulted in substantial losses of the following antioxidants: total flavonoids (4–7%), vitamin C (2–36%), β -carotene (26–32%), and total tocopherols (72–81%); total polyphenols increased during air drying (7–17%) and decreased during freeze drying (5–7%). Antioxidant activity increased 1–33% during drying. Storage led to further changes in the quality of dried mushrooms. After 24 months, no vitamin C or tocopherols were detected, and water content and activity were moderately high.
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