Impacts of Different Processing Techniques on Chemical and Mineral Components of Wild-Grown Edible Mushroom (Lactarius semisanguifluus R. Heim & Leclair)

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dc.authoridgurbuz, ismail bulent/0000-0001-5340-3725
dc.authoridAYDIN, Emine/0000-0001-9635-4791
dc.contributor.authorAydın, Emine
dc.contributor.authorGürbüz, İsmail Bülent
dc.date.accessioned2023-07-26T11:58:14Z
dc.date.available2023-07-26T11:58:14Z
dc.date.issued2022
dc.departmentDÜ, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümüen_US
dc.description.abstractLactarius semisanguifluus R. Heim & Leclair (L. semisanguifluus) is one of the wild-grown edible mushroom types. Wild- grown edible mushrooms are widely consumed or sold by people in fresh form. However, due to the high respiration ratio and moisture content, the mushrooms lose their quality immediately after harvest. This causes their shelf life to be very short. For this reason, it is necessary to know the best storage conditions as well as its nutritional content. The objective of this study was to investigate the effects of different treatment techniques (drying, canning, and freezing) on the chemical components (dry matter, crude protein, crude fats, ash, and total carbohydrates) and the mineral matters (Na, K, Mg, Ca, P, Fe, Mn, Cu, and Zn) of the L. semisanguifluus. The results show that the moisture content varied between 8.86% to 90.43% (w/w) in the fresh, dried, canned and frozen mushroom samples. The protein content of the with and without processed samples was in the ranged of 1.21% and 18.53%. The ash and fat content of the all samples ranged from 2.79% to 5.94% and from 0.53% to 7.99%, respectively. Additionally, the carbohydrate content was found to be between 0.85 and 58.68%. The energy values of the all samples were estimated to be between 27.56-380.75 kcal 100g(-1) and 115.63-1608.20 kJ 100g(-1). Potassium (108.6-2367.4 mg 100g(-1)) and phosphor (37.4-182.7 mg 100g(-1)) were the most abundant minerals in the analysed samples. The chemical composition of the frozen samples had the closest results to the fresh samples. The results of the present research showed that L. semisanguifluus has a high nutritional quality especially the freezing process is the best protection technique rather than the canning process and was suitable especially for consumption in low caloric diets. Based on overall evaluations, it can be deduced that especially dried mushroom samples can be used in powder form (such as spices and enrichment component in many food formulations) in the production of various food products due to their high nutritional components.en_US
dc.description.sponsorshipScientific Research Council of Uludag University, Turkiye [OUAP (Keles MYO)-2014/16[D]]en_US
dc.description.sponsorshipThis work was supported by the Scientific Research Council of Uludag University under Grant number OUAP (Keles MYO)-2014/16[D], Turkiye.en_US
dc.identifier.doi10.33462/jotaf.1090629
dc.identifier.endpage818en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85164500882en_US
dc.identifier.startpage807en_US
dc.identifier.trdizinid1144607en_US
dc.identifier.urihttps://doi.org/10.33462/jotaf.1090629
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1144607
dc.identifier.urihttps://hdl.handle.net/20.500.12684/13438
dc.identifier.volume19en_US
dc.identifier.wosWOS:000922644300009en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.institutionauthorAydın, Emine
dc.language.isoenen_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz$2023V1Guncelleme$en_US
dc.subjectLactarius Semisanguifluus; Wild Mushroom; Nutritional Content; Processing; Drying; Canning; Freezingen_US
dc.subjectNutritional-Value; Quality; Lesvos; Islanden_US
dc.titleImpacts of Different Processing Techniques on Chemical and Mineral Components of Wild-Grown Edible Mushroom (Lactarius semisanguifluus R. Heim & Leclair)en_US
dc.typeArticleen_US

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