EFFECT OF DIFFERENT PROCESSING TECHNOLOGIES ON CHEMICAL PROPERTIES OF WILD-GROWN EDIBLE MUSHROOM MACROLEPIOTA PROCERA VAR-PROCERA (SCOP.)
Yükleniyor...
Dosyalar
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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).
Açıklama
GURBUZ, ISMAIL BULENT/0000-0001-5340-3725
WOS: 000399356500025
WOS: 000399356500025
Anahtar Kelimeler
Kaynak
Journal Of Food Processing And Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
41
Sayı
2
