Effects of Puffing and Dehydration of Maitake (&lt;em&gt;Grifola frondosa&lt;/em&gt;) Slices by Pulsed-microwave Vacuum Puffing

Suwen Liu,Xuebing Tian,Yuan Yao,Xuedong Chang

doi:10.19026/ajfst.12.2972

Abstract

In order to investigate the puffing and dehydration characteristics of maitake (Grifola frondosa) under Pulsed-Microwave Vacuum Puffing (PMVP) conditions, PMVP experiments were conducted. The effect of vacuum pressure (-60±1.5, -70±1.5, or -80±1.5 kPa), microwave power intensity (75, 150, or 225 w/g), the initial moisture content (50±1.0%, 45±1.0%, 40±1.0%, 35±1.0%, or 30±1.0%) and pulse ratio1.2 on dehydration rate, expansion ratio and sensory score were determined. Moreover, a mathematical model and correlation coefficients for the dehydration rate and expansion ratio of maitake mushrooms with moisture content was established for three microwave intensities. Puffing of samples showed that the microstructures of the maitake slices quickly formed a porous structure during the volume expansion stage and the hardness increased then suddenly decreased. These results are useful for the industrial scale production of high-quality maitake products.

Highlights

Maitake (Grifola frondosa), known as Bayesian polypore, chestnut mushroom, mushroom cloud and lotus bacteria, is a polypore belonging to the fungi phylum basidiomycetes
Dehydration is a feasible method of preserving various perishable foods (Zheng et al, 2012); the properties of these mushrooms mean that long cooking times are required to soften maitake, which limits its culinary uses
The blanching process can prevent enzymatic browning in order to protect the colour of the maitake samples

Summary

Introduction

Maitake (Grifola frondosa), known as Bayesian polypore, chestnut mushroom, mushroom cloud and lotus bacteria, is a polypore belonging to the fungi phylum basidiomycetes. This edible fungus can be used as medicine or food (Shin and Lee, 2014; Cao et al, 2003) and is widely used as a culinary material and dietary supplement in Asia because of its enticing taste and nutritional value (Tsao et al, 2013; Hong et al, 2013). Maitake is rich in vitamins C, D2 and B2, as well as, Mg, P, Ca, dietary fibers and amino acids (Cao et al, 2003). Dehydration is a feasible method of preserving various perishable foods (Zheng et al, 2012); the properties of these mushrooms mean that long cooking times are required to soften maitake, which limits its culinary uses

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