Effect of mushroom powder in fresh pasta development
Reis Correia, P.M. dos, Polytechnic Inst. of Viseu (Portugal). CI and DET Research Centre. Dept. of Food Industry | Esteves, S.A., Polytechnic Inst. of Viseu (Portugal). Agrarian School. Dept. of Food Industry | Guine, R.P.F., Polytechnic Inst. of Viseu (Portugal). CI and DET Research Centre. Dept. of Food Industry
Fresh pastas with Shiitake mushroom flour (MF) were produced. The MF was produced by drying the mushrooms at 40 °C. Proportions of 5%, 10%, and 15% MF were used to prepare the fresh pastas (FP), with two types of wheat flour (regular (RWF) and 30% semolina wheat flour (SWF)). Mushroom pastas were analysed before (FP) and after cooking (CP). FP presented moisture and water activity lower than 35% and 0.95, respectively. The L* and b* colour parameters were similar for pasta produced with RWF and SWF, with the major differences for pastas produce with high content of MF. Thus, with increasing of MF, pastas were redder, darker and less yellow. The CP showed high colour similarities between them. Generally, the introduction of MF changes the texture of pastas. Internal and external firmness, and adhesiveness, decreased with increasing MF and for higher drying temperatures. CP presented similar tendencies, with low firmness, high adhesiveness and high stickiness. The soluble solids were determined in CP cooking water, and range between 5.8 and 9.0%, without a consistent pattern, allowing classifying the pastas as high and medium quality. Sensory analysis revealed that consumers preferred pastas produced with high content of MF with similar profiles for all the parameters tested, and the influence of the type of wheat flour was not important. It could be concluded that mushroom powder could be used to produce pastas with an improved quality and similar characteristics to regular pastas.
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