Effects of thermal processing on nutritional characteristics and non-volatile flavor components from Tricholoma lobayense
In order to explore a better method to process the fruiting body of Tricholoma lobayense. Through the determination of proximate compositions, total soluble protein, sugar content, amino acids composition and 5'-nucleotides content, the effects of thermal processing on the nutritional compositi...
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| Veröffentlicht in: | Emirates Journal of Food and Agriculture 2017-01, Vol.29 (4), p.285 |
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| container_title | Emirates Journal of Food and Agriculture |
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| creator | Zhou, LiYuan Li, Wan Pan, WenJuan Sajid, Hussain Wang, Ya Guo, WenQiang Cai, ZhengNan Wang, DanDan Yang, WeiWei Chen, Yan |
| description | In order to explore a better method to process the fruiting body of Tricholoma lobayense. Through the determination of proximate compositions, total soluble protein, sugar content, amino acids composition and 5'-nucleotides content, the effects of thermal processing on the nutritional compositions and non-volatile flavor components of the fruiting body of Tricholoma lobayense were evaluated. Our study showed that the level of the proximate compositions, total soluble protein and sugar content in Tricholoma lobayense, reduced except the total phenolics during cooking. Amino acids composition analysis illustrated that the boiling raised total free amino acids content, but microwaving indicated an opposite effect. Boiling and microwaving could considerably raise the total 5'-nucleotides content. Microwaving reduced the EUC (Equivalent umami concentration) while boiling raised EUC. Both boiling and microwaving significantly raised the bio-accessibility of soluble sugar and protein but boiling was almost doubling that of control. All results suggested that boiling method could effectively preserve the nutritional characteristics of Tricholoma lobayense, and make Tricholoma lobayense more delicious and easier to be digested compared with microwaving. |
| doi_str_mv | 10.9755/ejfa.2016-12-1815 |
| format | Article |
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Through the determination of proximate compositions, total soluble protein, sugar content, amino acids composition and 5'-nucleotides content, the effects of thermal processing on the nutritional compositions and non-volatile flavor components of the fruiting body of Tricholoma lobayense were evaluated. Our study showed that the level of the proximate compositions, total soluble protein and sugar content in Tricholoma lobayense, reduced except the total phenolics during cooking. Amino acids composition analysis illustrated that the boiling raised total free amino acids content, but microwaving indicated an opposite effect. Boiling and microwaving could considerably raise the total 5'-nucleotides content. Microwaving reduced the EUC (Equivalent umami concentration) while boiling raised EUC. Both boiling and microwaving significantly raised the bio-accessibility of soluble sugar and protein but boiling was almost doubling that of control. All results suggested that boiling method could effectively preserve the nutritional characteristics of Tricholoma lobayense, and make Tricholoma lobayense more delicious and easier to be digested compared with microwaving.</description><identifier>ISSN: 2079-052X</identifier><identifier>EISSN: 2079-0538</identifier><identifier>DOI: 10.9755/ejfa.2016-12-1815</identifier><language>eng</language><publisher>Sofia: College of Food & Agriculture, United Arab Emirates University</publisher><subject>Amino acids ; Antioxidants ; Bioavailability ; Boiling ; Calibration ; Carbohydrates ; Composition effects ; Cooking ; Edible mushrooms ; Flavor ; Food ; Fruit bodies ; Fungi ; Methods ; Mushrooms ; Nucleotides ; Nutrients ; Nutritional aspects ; Observations ; Phenols ; Phenols (Class of compounds) ; Production processes ; Proteins ; Sugar ; Surface water ; Temperature effects ; Umami</subject><ispartof>Emirates Journal of Food and Agriculture, 2017-01, Vol.29 (4), p.285</ispartof><rights>COPYRIGHT 2017 College of Food & Agriculture, United Arab Emirates University</rights><rights>Copyright United Arab Emirates University Apr 2017</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c307t-ee6af02f81a17e896f62744e2ba03f381b05f96f90d0209cba7a021b54f3770e3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,864,27923,27924</link.rule.ids></links><search><creatorcontrib>Zhou, LiYuan</creatorcontrib><creatorcontrib>Li, Wan</creatorcontrib><creatorcontrib>Pan, WenJuan</creatorcontrib><creatorcontrib>Sajid, Hussain</creatorcontrib><creatorcontrib>Wang, Ya</creatorcontrib><creatorcontrib>Guo, WenQiang</creatorcontrib><creatorcontrib>Cai, ZhengNan</creatorcontrib><creatorcontrib>Wang, DanDan</creatorcontrib><creatorcontrib>Yang, WeiWei</creatorcontrib><creatorcontrib>Chen, Yan</creatorcontrib><title>Effects of thermal processing on nutritional characteristics and non-volatile flavor components from Tricholoma lobayense</title><title>Emirates Journal of Food and Agriculture</title><description>In order to explore a better method to process the fruiting body of Tricholoma lobayense. Through the determination of proximate compositions, total soluble protein, sugar content, amino acids composition and 5'-nucleotides content, the effects of thermal processing on the nutritional compositions and non-volatile flavor components of the fruiting body of Tricholoma lobayense were evaluated. Our study showed that the level of the proximate compositions, total soluble protein and sugar content in Tricholoma lobayense, reduced except the total phenolics during cooking. Amino acids composition analysis illustrated that the boiling raised total free amino acids content, but microwaving indicated an opposite effect. Boiling and microwaving could considerably raise the total 5'-nucleotides content. Microwaving reduced the EUC (Equivalent umami concentration) while boiling raised EUC. Both boiling and microwaving significantly raised the bio-accessibility of soluble sugar and protein but boiling was almost doubling that of control. All results suggested that boiling method could effectively preserve the nutritional characteristics of Tricholoma lobayense, and make Tricholoma lobayense more delicious and easier to be digested compared with microwaving.</description><subject>Amino acids</subject><subject>Antioxidants</subject><subject>Bioavailability</subject><subject>Boiling</subject><subject>Calibration</subject><subject>Carbohydrates</subject><subject>Composition effects</subject><subject>Cooking</subject><subject>Edible mushrooms</subject><subject>Flavor</subject><subject>Food</subject><subject>Fruit bodies</subject><subject>Fungi</subject><subject>Methods</subject><subject>Mushrooms</subject><subject>Nucleotides</subject><subject>Nutrients</subject><subject>Nutritional aspects</subject><subject>Observations</subject><subject>Phenols</subject><subject>Phenols (Class of compounds)</subject><subject>Production processes</subject><subject>Proteins</subject><subject>Sugar</subject><subject>Surface 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nutritional characteristics and non-volatile flavor components from Tricholoma lobayense</atitle><jtitle>Emirates Journal of Food and Agriculture</jtitle><date>2017-01-01</date><risdate>2017</risdate><volume>29</volume><issue>4</issue><spage>285</spage><pages>285-</pages><issn>2079-052X</issn><eissn>2079-0538</eissn><abstract>In order to explore a better method to process the fruiting body of Tricholoma lobayense. Through the determination of proximate compositions, total soluble protein, sugar content, amino acids composition and 5'-nucleotides content, the effects of thermal processing on the nutritional compositions and non-volatile flavor components of the fruiting body of Tricholoma lobayense were evaluated. Our study showed that the level of the proximate compositions, total soluble protein and sugar content in Tricholoma lobayense, reduced except the total phenolics during cooking. Amino acids composition analysis illustrated that the boiling raised total free amino acids content, but microwaving indicated an opposite effect. Boiling and microwaving could considerably raise the total 5'-nucleotides content. Microwaving reduced the EUC (Equivalent umami concentration) while boiling raised EUC. Both boiling and microwaving significantly raised the bio-accessibility of soluble sugar and protein but boiling was almost doubling that of control. All results suggested that boiling method could effectively preserve the nutritional characteristics of Tricholoma lobayense, and make Tricholoma lobayense more delicious and easier to be digested compared with microwaving.</abstract><cop>Sofia</cop><pub>College of Food & Agriculture, United Arab Emirates University</pub><doi>10.9755/ejfa.2016-12-1815</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| issn | 2079-052X 2079-0538 |
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| source | DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Amino acids Antioxidants Bioavailability Boiling Calibration Carbohydrates Composition effects Cooking Edible mushrooms Flavor Food Fruit bodies Fungi Methods Mushrooms Nucleotides Nutrients Nutritional aspects Observations Phenols Phenols (Class of compounds) Production processes Proteins Sugar Surface water Temperature effects Umami |
| title | Effects of thermal processing on nutritional characteristics and non-volatile flavor components from Tricholoma lobayense |
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