Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study

Abstract

White mushrooms are among the most popular edible fungi, and consumption has increased substantially because of their nutritional properties. Fresh mushrooms have a high moisture content and respiration rate and therefore have short shelf life; preservation is therefore necessary. One approach to increasing consumption is to convert mushroom puree into dried powder for use as an ingredient of foods. For instance, mushroom powder could be a functional or nutritional addition to instant soup, noodles, sausage powder, sauces, snacks, extruded baby foods and cereal products. For this purpose, foam mat drying has been introduced.The foaming properties of white button mushroom puree after the addition of the xanthan gum and the endemic seed gums qodume shahri, basil, balangu and cress were investigated. The K-means algorithm was used as a clustering method to select the most suitable hydrocolloid. Foam stability and density increased with increasing concentrations of either xanthan gum or endemic hydrocolloids. In K-means clustering with five clusters, the first cluster of a group of samples with minimum foam density and relatively low drainage volume was selected. Xanthan gum at a concentration of 0.1% (w/w) and cress seed gum at concentrations of 0.3% and 0.5% were selected for preparation of white button mushroom puree foam.