Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications?
Introductionβ-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products.MethodsFour commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were pro...
Ausführliche Beschreibung
Autor*in: |
Cheryl Jie Yi See Toh [verfasserIn] Xinyan Bi [verfasserIn] Hui Wen Lee [verfasserIn] Michelle Ting Yun Yeo [verfasserIn] Christiani Jeyakumar Henry [verfasserIn] |
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E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2023 |
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Übergeordnetes Werk: |
In: Frontiers in Nutrition - Frontiers Media S.A., 2014, 10(2023) |
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Übergeordnetes Werk: |
volume:10 ; year:2023 |
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DOI / URN: |
10.3389/fnut.2023.1111955 |
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Katalog-ID: |
DOAJ08114816X |
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520 | |a Introductionβ-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products.MethodsFour commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were profiled for the β-glucan content in the lyophilized form and ultrasonicated assisted extracted form. Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS).Results and discussionPleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. With increasing demand for low fat foods with acceptable organoleptic properties, our study demonstrates that the inclusion of dry mushroom powder has the ability to mimic the “fattiness” of chicken patties. | ||
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10.3389/fnut.2023.1111955 doi (DE-627)DOAJ08114816X (DE-599)DOAJ5fde58791dbc43968fe51295d49b0336 DE-627 ger DE-627 rakwb eng TX341-641 Cheryl Jie Yi See Toh verfasserin aut Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introductionβ-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products.MethodsFour commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were profiled for the β-glucan content in the lyophilized form and ultrasonicated assisted extracted form. Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS).Results and discussionPleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. With increasing demand for low fat foods with acceptable organoleptic properties, our study demonstrates that the inclusion of dry mushroom powder has the ability to mimic the “fattiness” of chicken patties. mushrooms polysaccharide fat replacement commercial application GC-MS dietary fiber Nutrition. Foods and food supply Xinyan Bi verfasserin aut Hui Wen Lee verfasserin aut Michelle Ting Yun Yeo verfasserin aut Christiani Jeyakumar Henry verfasserin aut Christiani Jeyakumar Henry verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 10(2023) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:10 year:2023 https://doi.org/10.3389/fnut.2023.1111955 kostenfrei https://doaj.org/article/5fde58791dbc43968fe51295d49b0336 kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2023.1111955/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 10 2023 |
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10.3389/fnut.2023.1111955 doi (DE-627)DOAJ08114816X (DE-599)DOAJ5fde58791dbc43968fe51295d49b0336 DE-627 ger DE-627 rakwb eng TX341-641 Cheryl Jie Yi See Toh verfasserin aut Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introductionβ-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products.MethodsFour commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were profiled for the β-glucan content in the lyophilized form and ultrasonicated assisted extracted form. Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS).Results and discussionPleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. With increasing demand for low fat foods with acceptable organoleptic properties, our study demonstrates that the inclusion of dry mushroom powder has the ability to mimic the “fattiness” of chicken patties. mushrooms polysaccharide fat replacement commercial application GC-MS dietary fiber Nutrition. Foods and food supply Xinyan Bi verfasserin aut Hui Wen Lee verfasserin aut Michelle Ting Yun Yeo verfasserin aut Christiani Jeyakumar Henry verfasserin aut Christiani Jeyakumar Henry verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 10(2023) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:10 year:2023 https://doi.org/10.3389/fnut.2023.1111955 kostenfrei https://doaj.org/article/5fde58791dbc43968fe51295d49b0336 kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2023.1111955/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 10 2023 |
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10.3389/fnut.2023.1111955 doi (DE-627)DOAJ08114816X (DE-599)DOAJ5fde58791dbc43968fe51295d49b0336 DE-627 ger DE-627 rakwb eng TX341-641 Cheryl Jie Yi See Toh verfasserin aut Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introductionβ-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products.MethodsFour commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were profiled for the β-glucan content in the lyophilized form and ultrasonicated assisted extracted form. Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS).Results and discussionPleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. With increasing demand for low fat foods with acceptable organoleptic properties, our study demonstrates that the inclusion of dry mushroom powder has the ability to mimic the “fattiness” of chicken patties. mushrooms polysaccharide fat replacement commercial application GC-MS dietary fiber Nutrition. Foods and food supply Xinyan Bi verfasserin aut Hui Wen Lee verfasserin aut Michelle Ting Yun Yeo verfasserin aut Christiani Jeyakumar Henry verfasserin aut Christiani Jeyakumar Henry verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 10(2023) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:10 year:2023 https://doi.org/10.3389/fnut.2023.1111955 kostenfrei https://doaj.org/article/5fde58791dbc43968fe51295d49b0336 kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2023.1111955/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 10 2023 |
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10.3389/fnut.2023.1111955 doi (DE-627)DOAJ08114816X (DE-599)DOAJ5fde58791dbc43968fe51295d49b0336 DE-627 ger DE-627 rakwb eng TX341-641 Cheryl Jie Yi See Toh verfasserin aut Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introductionβ-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products.MethodsFour commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were profiled for the β-glucan content in the lyophilized form and ultrasonicated assisted extracted form. Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS).Results and discussionPleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. With increasing demand for low fat foods with acceptable organoleptic properties, our study demonstrates that the inclusion of dry mushroom powder has the ability to mimic the “fattiness” of chicken patties. mushrooms polysaccharide fat replacement commercial application GC-MS dietary fiber Nutrition. Foods and food supply Xinyan Bi verfasserin aut Hui Wen Lee verfasserin aut Michelle Ting Yun Yeo verfasserin aut Christiani Jeyakumar Henry verfasserin aut Christiani Jeyakumar Henry verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 10(2023) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:10 year:2023 https://doi.org/10.3389/fnut.2023.1111955 kostenfrei https://doaj.org/article/5fde58791dbc43968fe51295d49b0336 kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2023.1111955/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 10 2023 |
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10.3389/fnut.2023.1111955 doi (DE-627)DOAJ08114816X (DE-599)DOAJ5fde58791dbc43968fe51295d49b0336 DE-627 ger DE-627 rakwb eng TX341-641 Cheryl Jie Yi See Toh verfasserin aut Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introductionβ-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products.MethodsFour commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were profiled for the β-glucan content in the lyophilized form and ultrasonicated assisted extracted form. Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS).Results and discussionPleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. With increasing demand for low fat foods with acceptable organoleptic properties, our study demonstrates that the inclusion of dry mushroom powder has the ability to mimic the “fattiness” of chicken patties. mushrooms polysaccharide fat replacement commercial application GC-MS dietary fiber Nutrition. Foods and food supply Xinyan Bi verfasserin aut Hui Wen Lee verfasserin aut Michelle Ting Yun Yeo verfasserin aut Christiani Jeyakumar Henry verfasserin aut Christiani Jeyakumar Henry verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 10(2023) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:10 year:2023 https://doi.org/10.3389/fnut.2023.1111955 kostenfrei https://doaj.org/article/5fde58791dbc43968fe51295d49b0336 kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2023.1111955/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 10 2023 |
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Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS).Results and discussionPleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. 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Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? |
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Introductionβ-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products.MethodsFour commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were profiled for the β-glucan content in the lyophilized form and ultrasonicated assisted extracted form. Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS).Results and discussionPleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. With increasing demand for low fat foods with acceptable organoleptic properties, our study demonstrates that the inclusion of dry mushroom powder has the ability to mimic the “fattiness” of chicken patties. |
abstractGer |
Introductionβ-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products.MethodsFour commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were profiled for the β-glucan content in the lyophilized form and ultrasonicated assisted extracted form. Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS).Results and discussionPleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. With increasing demand for low fat foods with acceptable organoleptic properties, our study demonstrates that the inclusion of dry mushroom powder has the ability to mimic the “fattiness” of chicken patties. |
abstract_unstemmed |
Introductionβ-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products.MethodsFour commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were profiled for the β-glucan content in the lyophilized form and ultrasonicated assisted extracted form. Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS).Results and discussionPleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. With increasing demand for low fat foods with acceptable organoleptic properties, our study demonstrates that the inclusion of dry mushroom powder has the ability to mimic the “fattiness” of chicken patties. |
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Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? |
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https://doi.org/10.3389/fnut.2023.1111955 https://doaj.org/article/5fde58791dbc43968fe51295d49b0336 https://www.frontiersin.org/articles/10.3389/fnut.2023.1111955/full https://doaj.org/toc/2296-861X |
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Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. 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