Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

June 2023 (published: 27.06.2023)

Number 2(56)

Home > Issue > The effect of drying methods of chanterelles (Cantharellus cibarius) on the biological value of dry functional mushroom ingredient

UDC 664.8.047

The effect of drying methods of chanterelles (Cantharellus cibarius) on the biological value of dry functional mushroom ingredient

Moiseenko Eugene N., Rumiantceva Olga N., Sergienko O.I., Suchkova E.P., Tochilnikov Gregory V.

Common chanterelle (Cantharellus cibarius) has a high biopotential for use in functional nutrition. The aim of the work is to study the effect of drying methods on the biological value of dry functional mushroom ingredient from the fruit bodies of chanterelle mushrooms. The fruit bodies of Cantharellus cibarius collected in Kingisepp district of Leningrad region (Russia) were the object of the study. It was found that the content of the main components in the chemical composition of mushrooms in Kingisepp district slightly differs from the reference data; the content of minerals manganese, potassium, and vitamins D, C, and B3 provides the daily requirement of the human body in these substances, as for the heavy metals content – strontium and zinc were found in insignificant amounts.Analysis of the fatty acid composition of the mushroomsshowed that the content of linoleic and oleic acids is of interest for obtaining a food ingredient. To obtain a functional mushroom ingredient, lyophilic drying for 34 h, heat drying at 70ºC for 12 h and at 50ºC for 24 h were used. Six samples were studied: lyophilic drying (cubes), 50ºC heat drying (chips), 70ºC heat drying (whole mushroom), and powders from fruit bodies dried by lyophilic drying, 50ºC and 70ºC heat drying. Based on the comparative analysis of samples according to organoleptic quality indicators, recommendations were given for the use of dry ingredients: samples after lyophilic drying (cubes) are recommended to create the presence of mushroom pieces in functional products, powders obtained by heat drying – to give the product mushroom flavor and aroma. In the recommended samples the content of vitamins B1, B2, A, E, B3, and B6 was determined. The maximum preservation of vitamins A, B1, B3, and B6 in the samples dried by lyophilic drying and heat drying at 70ºС was established.
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Keywords: food systems; Cantharellus cibarius; functional nutrition; drying technologies; functional mushroom ingredient

DOI 10.17586/2310-1164-2023-16-2-27-37

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