Abstract
The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 106 and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.
Highlights
The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established
Entering Lactarius deliciosus in the diet may have a positive influence on health as a result of anti-inflammatory activity and hypocholersterolemic activity attributed to the mushrooms [6]
The dry weight of mushrooms was characterized by a high content of carbohydrates and crude protein at the level of 55% and 25%, respectively, while fat and ash only amounted to 11% and 9%, respectively
Summary
The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Lactarius deliciosus are one of the most popular mushrooms because of their unique sensory characteristics. Are they a source of basic nutrients [1], and a source of antioxidant compounds like polyphenols [3,4], and particular polyol compounds and phenylpropanoid glycosides like lactaroviolin which are found only in this particular species of edible mushroom [5]. Frying as a method of culinary treatment influences the characteristics of food products, their nutritional value and their sensory characteristics. In Poland and in Europe, the traditional way of preparing
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