EFFECT OF DIFFERENT PROCESSING TECHNOLOGIES ON CHEMICAL PROPERTIES OF WILD-GROWN EDIBLE MUSHROOM MACROLEPIOTA PROCERA VAR-PROCERA (SCOP.)


AYDIN E., GÜRBÜZ İ. B. , KARAHAN H. , BAŞDAR C.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.41, no.2, 2017 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 2
  • Publication Date: 2017
  • Doi Number: 10.1111/jfpp.12802
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION

Abstract

In this study effects of different processing technologies (drying, canning, and freezing) on morphological properties and chemical composition of wild grown edible mushroom Macrolepiota procera var. procera (Scop.) (M. procera) were investigated. For this purpose before the analyses measured the weight, pileus width, stipe length, and stipe diameter (69.94g, 118.26, 143.82cm, and 13.60mm, respectively) of clean mushrooms. After that moisture, ash, crude protein, fat, carbohydrate and energy values of fresh, dried, canned, and freezed wild edible mushrooms were investigated. Moisture, ash, crude protein, fat, and carbohydrate were 10.79-90.56, 0.37-37.92, 2.05-39.68, 0.70-4.23, 2.35-7.10% of dry weight, respectively. And energy value estimated 39.13-206.62 kcal (165.42-872.87 kJ).