Abstract
SummaryThis research aimed to produce water and ethanol extract of the medicinal mushroom Coriolus versicolor, to lyophilise the extracts and to determine the influence of the lyophilised extracts, as a complete substitute for the MSG additive, on the sensory properties of industrially produced dehydrated vegetable soup. Based on SEM analysis, it can be observed that there are differences in the microstructure between the water and ethanol extracts. In the water extract, a great heterogeneity is observed in terms of structural characteristics. Water extract showed identical antimicrobial activity (15.7 mm) against Enterococcus faecalis compared to tetracycline, while the ethanol extract had identical antimicrobial activity (14.0 mm) compared to chloramphenicol. Both extracts can be competitive (P < 0.05) with BHT in terms of capturing DPPH radicals. According to the results of the sensory analysis, it can be noted that all analysed soups were well received (quality <70%) by the evaluators.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
