Impact of Pre-drying Treatments on Antioxidant Activities and Quality of Dried Golden Oyster Mushroom (Pleurotus citrinopileatus)
Giap Pham Ngoc Tram,
Tran Hong Quan,
Tran Tieu Yen
et al.
Abstract:The effects of three pre-drying treatments including blanching in hot water (60oC-70oC for 3 and 5 min), soaking in NaCl (1-4% w/v for 10 and 20 min), and soaking in citric acid (0.2-0.8% w/v for 10 and 20 min) on dried Golden oyster mushroom (GOM) were studied. Color values (L*, a*, and b*), browning index (BI), polyphenol oxidase (PPO) activity, protein content, flavonoid content (FC), total phenolic content (TPC), and antioxidant activities (metal chelating activity and DPPH radical scavenging activity) of … Show more
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