Author(s):
Harada-Padermo, Samara dos Santos ; Dias-Faceto, Liara Silva [UNESP] ; Selani, Miriam Mabel ; Alvim, Izabela Dutra ; Floh, Eny Iochevet Segal ; Macedo, Amanda Ferreira ; Bogusz, Stanislau ; Dias, Carlos Tadeu dos Santos ; Conti-Silva, Ana Carolina [UNESP] ; Vieira, Thais Maria Ferreira de Souza
Date: 2020
Persistent ID: http://hdl.handle.net/11449/200770
Origin: Oasisbr
Subject(s): 5′ – nucleotides; Agro-industrial waste; Free amino acids (FAA); Mushroom stipes; Optimization; Umami taste; 5′ – nucleotides; 5′ – nucleotides; Agro-industrial waste; Agro-industrial waste; Free amino acids (FAA); Free amino acids (FAA); Mushroom stipes; Mushroom stipes; Optimization; Optimization; Umami taste; Umami taste
Description
Made available in DSpace on 2020-12-12T02:15:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-11-01
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5′ - nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor.
University of São Paulo “Luiz de Queiroz” College of Agriculture Department of Agri-Food Industry Food and Nutrition, Avenida Pádua Dias 11
São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto
Federal University of São Carlos Lagoa do Sino Campus Center of Natural Sciences, Rod. Lauri Simões de Barros, km 12, SP-189, CEP 18290-000 Buri
Institute of Food Technology (ITAL) Cereal and Chocolate Technology Center (CEREAL CHOCOTEC), Av. Brasil n. 2880, Jardim Chapadão
University of São Paulo Institute of Biosciences Department of Botany. Rua do Matão, 277 - Sala 107 - Butantã
University of São Paulo São Carlos Institute of Chemistry. Av. Trabalhador Sancarlense, 400, Parque Arnold Schimidt, CEP 13566590 São Carlos
São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto
