Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing
2015
Аутори:
Petrović, JovanaGlamočlija, Jasmina
Stojković, Dejan
Ćirić, Ana
Barros, Lillian
Ferreira, Isabel C. F. R.
Soković, Marina
Тип документа:
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт:
A very well-known and appreciated mushroom, Agrocybe aegerita (Brig.)
Sing, was the subject of chemical profiling, antioxidant assays and
sensory evaluation test in cream cheese. Methanolic extract obtained
from a wild sample of A. aegerita fruiting body was fully chemically
identified. Sample was found to be rich in carbohydrates (84.51 g/100 g
dw), ash and proteins (6.69 g/100 g dw and 6.68 g/100 g dw,
respectively). Trehalose was the main free sugar while malic acid was
the most abundant organic acid. Four isoforms of tocopherols were
identified; gamma- tocopherol was the dominant isoform with 86.08 mu
g/100 g dw, followed by beta- tocopherol, delta-tocopherol and
alpha-tocopherol (8.80 mu g/100 g dw, 3.40 mu g/100 g dw and 2.10 mu
g/100 g dw, respectively). Polyunsaturated fatty acids were predominant,
with linoleic acid as the most prominent one (78.40 \%). Methanolic
extract of chestnut mushroom exhibited high antioxidant activity.
Sensory evaluation test included grading by panelists and comparing the
overall acceptability of cream cheese alone and enriched cream cheese
with dry powder of A. aegerita. General conclusion of the participants
was that the newly developed product was more likeable in comparison to
cream cheese alone. Due to the health-beneficial effects of antioxidants
and wealth of chemically identified nutrients, A. aegerita is a
promising starting material for incorporation on larger scale products.
Кључне речи:
Agrocybe aegerita; Chemical profile; Antioxidant potential; Cream cheese; Sensory evaluation testИзвор:
Journal of Food Science and Technology-Mysore, 2015, 52, 10, 6711-6718
DOI: 10.1007/s13197-015-1783-6
ISSN: 0975-8402