Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Sławińska, Aneta; Jabłońska-Ryś, Ewa; Gustaw, Waldemar

doi:10.3390/app14051938

Cited by 4 publications

(1 citation statement)

References 106 publications

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“…A. bisporus, widely cultivated as an edible mushroom, is renowned for its delectable taste and rich nutritional content [1,2]. However, against continuous growth in large-scale production, harvesting A. bisporus remains labor-intensive and heavily dependent on skilled workers.…”

Section: Introductionmentioning

confidence: 99%

Improved Real-Time Models for Object Detection and Instance Segmentation for Agaricus bisporus Segmentation and Localization System Using RGB-D Panoramic Stitching Images

Shi,

Mo,

Ren

et al. 2024

Agriculture

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The segmentation and localization of Agaricus bisporus is a precondition for its automatic harvesting. A. bisporus growth clusters can present challenges for precise localization and segmentation because of adhesion and overlapping. A low-cost image stitching system is presented in this research, utilizing a quick stitching method with disparity correction to produce high-precision panoramic dual-modal fusion images. An enhanced technique called Real-Time Models for Object Detection and Instance Segmentation (RTMDet-Ins) is suggested. This approach utilizes SimAM Attention Module’s (SimAM) global attention mechanism and the lightweight feature fusion module Space-to-depth Progressive Asymmetric Feature Pyramid Network (SPD-PAFPN) to improve the detection capabilities for hidden A. bisporus. It efficiently deals with challenges related to intricate segmentation and inaccurate localization in complex obstacles and adhesion scenarios. The technology has been verified by 96 data sets collected on a self-designed fully automatic harvesting robot platform. Statistical analysis shows that the worldwide stitching error is below 2 mm in the area of 1200 mm × 400 mm. The segmentation method demonstrates an overall precision of 98.64%. The planar mean positioning error is merely 0.31%. The method promoted in this research demonstrates improved segmentation and localization accuracy in a challenging harvesting setting, enabling efficient autonomous harvesting of A. bisporus.

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Section: Introductionmentioning

confidence: 99%

Improved Real-Time Models for Object Detection and Instance Segmentation for Agaricus bisporus Segmentation and Localization System Using RGB-D Panoramic Stitching Images

Shi,

Mo,

Ren

et al. 2024

Agriculture

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Development of High-Protein Cookies Enriched with Defatted Sacha Inchi (Plukenetia huayllabamana) Cake and Tarwi (Lupinus mutabilis Sweet) to Combat Child Malnutrition

Tapia,

Diez,

Sotelo

et al. 2024

La ValSe-Food 2024

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Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

Gallardo,

Vieira Júnior,

Martínez-Navarro

et al. 2024

Molecules

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In this study, the formulation of doughs was investigated using varying percentages of Agaricus bisporus flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned, and washed to remove impurities. The material was then subjected to two different drying methods: conventional dehydration and freeze-drying. After drying, the material was ground to produce mushroom flour. Doughs were formulated with different proportions of this flour and analyzed for texture profile, color, nutritional value, phenolic content, antioxidant activity, and sensory characteristics. The inclusion of mushroom flour resulted in darker doughs, particularly when the flour was obtained through conventional dehydration due to oxidation processes. This substitution also affected texture parameters, leading to increased hardness and reduced elasticity in most treatments compared to the control sample. In addition, cohesiveness progressively decreased from 0.35 in the control to 0.14 in the sample made with 100% dehydrated flour and 0.20 in the sample made with 100% freeze-dried flour, resulting in brittle doughs. The most significant impact on nutritional value was an increase in protein, fat, and dietary fiber levels, reaching values over 5% of crude fiber in the sample to which 50% of dehydrated mushroom flour was added. Additionally, mushroom flours exhibited a high proportion of phenolic compounds, reaching values near 700 mg gallic acid/100 g in the flour from freeze-dried samples and 320 mg gallic acid/100 g in the flour from dehydrated samples. These values reflect a higher content of phenolic compounds in products made with mushroom flours and an increased antioxidant capacity compared to the control sample. Sensory evaluation showed that the texture remained unaffected; however, flavor perception was altered at a 50% mushroom flour substitution. In terms of external appearance, only the 25% freeze-dried mushroom flour formulation was statistically similar to the control, while all other treatments were rated lower.

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Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Cited by 4 publications

References 106 publications

Improved Real-Time Models for Object Detection and Instance Segmentation for Agaricus bisporus Segmentation and Localization System Using RGB-D Panoramic Stitching Images

Improved Real-Time Models for Object Detection and Instance Segmentation for Agaricus bisporus Segmentation and Localization System Using RGB-D Panoramic Stitching Images

Development of High-Protein Cookies Enriched with Defatted Sacha Inchi (Plukenetia huayllabamana) Cake and Tarwi (Lupinus mutabilis Sweet) to Combat Child Malnutrition

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

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