Dehydration of Suillus luteus mushroom at different drying temperature, drying method, and pretreatment

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorFacultad de Ingeniería-
Autor(es): dc.contributorLa Florida-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorChaquilla-Quilca, Guadalupe-
Autor(es): dc.creatorPérez-Falcón, Luis Fernando-
Autor(es): dc.creatorLozano, Franklin-
Autor(es): dc.creatorFernandez-Ayma, Alfredo-
Autor(es): dc.creatorEspinoza-Ticona, Yuri-
Autor(es): dc.creatorSilva-Paz, Reynaldo Justino-
Autor(es): dc.creatorHuamaní-Meléndez, Víctor Justiniano-
Data de aceite: dc.date.accessioned2025-08-21T22:14:33Z-
Data de disponibilização: dc.date.available2025-08-21T22:14:33Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1590/1413-7054202448016624-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/303765-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/303765-
Descrição: dc.descriptionThe aim of this research was to assess the influence of drying temperature, drying method, and pretreatment on the dehydration of the edible mushroom Suillus luteus, focusing on its physical, functional, and sensory characteristics. Suillus luteus were harvested from Soccllacasa, Apurímac-Peru. Two drying temperatures (50 and 70 °C), two drying methods (oven and vacuum), and two pretreatment techniques (1% citric acid and blanching) were employed. Mushroom slices were immersed in solutions and subsequently subjected to drying. Analytical parameters, including instrumental color, total polyphenol content, antioxidant capacity, Fourier Transform Infrared Spectroscopy (FTIR) analysis, and sensory evaluation using Flash Profile, were conducted. The findings revealed significant differences (p<0.05) among the treatments. Higher drying temperatures, vacuum drying, and blanching exhibited superior color attributes. Polyphenol content and antioxidant capacity decreased in the dried samples, confirmed by FTIR; however, treatments dried at elevated temperatures under vacuum, showed enhanced preservation of these compounds. Sensory analysis revealed the formation of four groups based on temperature and drying method, but not on pretreatment, samples dehydrated at 70 °C under vacuum showing superior sensory characteristics. Thus, it is recommended to dehydrate Suillus luteus at higher temperatures under vacuum, as they offer improved preservation quality and sensory acceptability.-
Descrição: dc.descriptionUniversidad Nacional Micaela Bastidas de Apurímac/UNAMBA Departamento Académico de Ciencias y Tecnologías Agroindustriales Facultad de Ingeniería, Apurímac-
Descrição: dc.descriptionUniversidad Nacional de Barranca/UNAB Escuela de Ingeniería en Industrias Alimentarias Departamento de Ingeniería La Florida-
Descrição: dc.descriptionUniversidade Estadual Paulista Júlio de Mesquita Filho/UNESP Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, SP-
Descrição: dc.descriptionUniversidade Estadual Paulista Júlio de Mesquita Filho/UNESP Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, SP-
Idioma: dc.languageen-
Relação: dc.relationCiencia e Agrotecnologia-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectEdible mushrooms-
Palavras-chave: dc.subjectflash profile-
Palavras-chave: dc.subjectpretreatments-
Palavras-chave: dc.subjectvacuum drying-
Título: dc.titleDehydration of Suillus luteus mushroom at different drying temperature, drying method, and pretreatment-
Título: dc.titleDesidratação do cogumelo Suillus luteus em diferentes temperaturas de secagem, métodos de secagem e pré-tratamento-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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