Physicochemical and rheological properties of potato starch syrup supplemented with superfine Hypsizigus marmoreus mushroom powder

Abstract

Potatoes (Solanum tuberosum) are one of the most economically important crops in the world. However, limited postharvest handling technologies and a lack of value-added product options result in substantial food loss in their value chain. In this study, we investigated the possibility of potato-derived starch as a raw material for syrup. Supplementation with superfine Hypsizigus marmoreus mushroom powder (MP; average median diameter, 4.791 μm; 3%) was evaluated for added nutritional value and improvements in sensory properties. Two syrup samples (PSS, potato starch syrup without MP; PSM, potato starch syrup with MP) were prepared, analyzed, and compared with commercial rice syrup (CRS). The addition of MP significantly improved the physicochemical characteristics of PSS. The addition of MP to PSS resulted in a significant increase in total polyphenol, total pectin, reducing sugar content, and dextrose equivalent; however, it significantly reduced the pH and light transmittance. CRS had the lowest viscosity of all samples at the same shear rate; however, the addition of MP reduced the viscosity of potato starch syrup (PSM<PSS). Electronic tongue analysis indicated that MP enriched umami and saltiness flavors, and reduced bitterness and sweetness scores of PSM. Thus, potato starch is a potential raw material for potato syrup production, and the addition of superfine H. marmoreus MP ameliorated certain quality characteristics of PSM.