Shamaruddin, Norsyazleen and Tan, Eddie Ti Tjih and Shin, Tan Yee and Razali, Razifah Mohd and Siva, Raseetha (2021) Comparison of Cooking Methods on Physicochemical and Sensory Properties of the Black Jelly Mushroom, Auricularia polytricha (Heterobasidiomycetes). International Journal of Medicinal Mushrooms, 23 (7). pp. 41-49. ISSN 1521-9437,
Full text not available from this repository.Abstract
Black jelly mushroom (Auricularia polytricha) is a well-known Chinese traditional food that has therapeutic effects. This study evaluated the effects of different cooking methods (boiling, steaming, microwaving, and stir-frying) on the physicochemical characteristics (i.e., total phenolic content, antioxidants, alpha,alpha-diphenyl-beta-picrylhydrazyl DPPH] free radical scavenging, and ferric reducing antioxidant power FRAP]) along with color, texture, moisture, and sensory properties of black jelly mushrooms. Lightness (L*) was significantly lower for the stir-frying method (29.93) compared to the control (34.62). Stir-fried mushrooms had significantly lower firmness force (texture) and moisture content (80.13 N and 61.98%, respectively) compared to the control (2000.37 N and 86.52%). The steaming method contributed significantly higher total phenolic content (11.23 mg gallic acid equivalents/g) and antioxidant activity measured using the FRAP (33.54 mg Trolox equivalents/g) and DPPH (90.41% inhibition) assays compared to the respective controls.
| Item Type: | Article |
|---|---|
| Funders: | UNSPECIFIED |
| Uncontrolled Keywords: | Auricularia polytricha; Black jelly mushroom; Cooking; Antioxidant; Sensory; Heat treatment; Medicinal mushrooms |
| Subjects: | Q Science > QH Natural history > QH301 Biology Q Science > QK Botany S Agriculture > SB Plant culture |
| Divisions: | Faculty of Science |
| Depositing User: | Ms Zaharah Ramly |
| Date Deposited: | 01 Apr 2022 04:39 |
| Last Modified: | 01 Apr 2022 04:39 |
| URI: | http://eprints.um.edu.my/id/eprint/27857 |
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