Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Abstract

The effect of freeze drying (FD), far‐infrared radiation drying (FIRD), heat pump drying (HPD), hot air drying (HAD), and hot air combined instant controlled pressure drop drying (DIC) were compared on the drying efficiency and quality attributes of dried shiitake mushrooms. The results showed that in comparison with the HPD, HAD, and DIC, the FIRD shiitake mushroom exhibited better appearance with less shrinkage and lower ΔE (6.10), lower hardness (34.82 N), and higher rehydration ratio (7.55), which were more resemble to those of the FD sample. Besides, a significantly higher (p < 0.05) retention of protein was found in the FD and FIRD sample (2.47 mg/g and 2.30 mg/g), as well as higher retention of polysaccharide (1.79 mg/g and 1.39 mg/g). In addition, FIRD shiitake mushroom were superior to FD product in terms of saving drying time as 66.25% and exhibiting maximum numbers of flavor components, among which specific sulfides showed the highest percentage (24.59%). Therefore, the FIRD dried shiitake mushroom obtained a better overall quality among the products dried by the five drying methods. Practical applications Shiitake mushrooms are wildly planted edible fungi, which are consumed mostly in dried form around the word. Recently, the demand of efficient application have promoted an increasingly use of novel drying technologies in mushroom processing. This study presents comprehensive evaluations on some vital quality attributes of shiitake mushrooms using five drying methods that already commercialized in China. FIRD was more suitable to produce dried shiitake mushrooms with desirable appearance and texture, as well as relatively rich flavor and nutrients.

Effects of pre‐cutting treatments and combination drying with different orders on drying characteristics and physicochemical properties of Lentinula edodes

“…HD significantly ( P < 0.05) increased the hardness of L . edodes , with the values ranging from 51.08 N to 87.30 N. However, samples produced using the other three drying methods were characterized by a much lower hardness, all of which were below 40 N. The results were in agreement with the report of Zhao et al 40 . on VFD‐treated L. edodes (34.82 N).…”

“…Still, the hardness value of HD samples in the present work (51.08–87.30 N) was much lower than their result (124.74 N), which could be attributed to their longer (18 h) HD treatment process. Hardness is a consumer‐related texture characteristic of dried products and primarily determined by deformations of the microstructure 40 . The increase of hardness in HD samples was mainly ascribed to the occurrence of severe shrinkage and dense structures.…”

UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions

“…Hot air drying is the simplest dryer widely used worldwide ( Argyropoulos et al, 2011b ). This technique is commonly used for drying of wild mushroom species such as Craterellus cornucopioides , Boletus edulis , Morchella spp., Cantharellus cibarius ( Argyropoulos et al, 2011 ) , and Lentinula edodes ( Zhao et al, 2019 ). A common method of hot air drying is to place mushrooms on a tray and push them into a cabinet or tunnel dryer.…”

“…The far infrared dried lentinus edodes showed better appearance quality, more flavor components, especially the content of certain sulfur compounds up to 24.59%. Among the five drying methods, far infrared dried lentinus edodes had better overall quality ( Zhao et al, 2019 ). Jo et al found that the exterior view of Phellinus gilvus mushroom after far infrared drying was better than that after 60 °C oven drying and 60 °C hot air drying ( Jo et al, 2009 ).…”

“…It can not only prolong their storage life, but also enhance their nutritional value and improve their functional properties ( Yu, Huang, Zhang, Zhu, & Qin, 2020 ; Xu, Yuan, et al, 2020 ; Hnin, Zhang, Wang, & Devahastin, 2019 ; Li, Zhang, Chitrakar, & Jiang, 2020 ). In addition to achieving these traditional drying purposes, mushroom drying is particularly notable for the enrichment of vitamin D. A large number of studies on vitamin D enrichment in mushroom drying have been carried out ( Sławińska et al, 2016 ; Argyropoulos, Heindl, & Müller, 2011b ; Mutukwa, 2014 ; Nölle, Argyropoulos, Ambacher, Müller, & Biesalski, 2017b ; Urbain & Jakobsen, 2015 ; Zhao et al, 2019 ). The results suggest that vitamin D in mushrooms can be fortified by appropriate drying methods, such as sun drying, hot air drying, and so on.…”