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Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

1
Department of Raw Material and Processing of Fruit and Vegetables, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
2
Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
3
Department of Refrigeration and Food Concentrates, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
*
Author to whom correspondence should be addressed.
Foods 2013, 2(2), 238-253; https://doi.org/10.3390/foods2020238
Received: 25 January 2013 / Revised: 7 April 2013 / Accepted: 24 May 2013 / Published: 17 June 2013
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. View Full-Text
Keywords: mushrooms; Lactarius deliciosus; frying; antioxidant activity; proximate composition; sensory propertie mushrooms; Lactarius deliciosus; frying; antioxidant activity; proximate composition; sensory propertie
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MDPI and ACS Style

Pogoń, K.; Jaworska, G.; Duda-Chodak, A.; Maciejaszek, I. Influence of the Culinary Treatment on the Quality of Lactarius deliciosus. Foods 2013, 2, 238-253. https://doi.org/10.3390/foods2020238

AMA Style

Pogoń K, Jaworska G, Duda-Chodak A, Maciejaszek I. Influence of the Culinary Treatment on the Quality of Lactarius deliciosus. Foods. 2013; 2(2):238-253. https://doi.org/10.3390/foods2020238

Chicago/Turabian Style

Pogoń, Krystyna, Grażyna Jaworska, Aleksandra Duda-Chodak, and Ireneusz Maciejaszek. 2013. "Influence of the Culinary Treatment on the Quality of Lactarius deliciosus" Foods 2, no. 2: 238-253. https://doi.org/10.3390/foods2020238

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