Czech J. Food Sci., 2011, 29(1):79-86 | DOI: 10.17221/171/2009-CJFS

Quality of shiitake stipe steamed bun

Yu-Hsiu Tseng1, Joan-Hwa Yang2, Chi-En Lee3, Jeng-Leun Mau3
1 Department of Culinary Arts, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
2 Department of Restaurant and Institutional Management, Shih Chien University, Taipei, Taiwan, ROC
3 Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, ROC

Shiitake [Lentinula edodes (Berk.) Pegler] stipe was incorporated into steamed bun. Quality attributes including the specific volume, colour and sensory evaluation, and taste components in shiitake stipe steamed buns were analysed and compared with those of white steamed buns. With 2% and 5% additions of shiitake stipe flour, specific volumes of steamed buns increased by 5.8% and 5.0%, respectively. White steamed buns contained more reducing sugar, fat, and protein whereas fiber and soluble polysaccharide contents were higher in shiitake stipe steamed buns. Furthermore, shiitake stipe steamed buns contained more total soluble sugars and total free amino acids. Shiitake stipe steamed buns showed lower lightness and whiteness index values and became browner with more shiitake stipe flour added. On a seven-point hedonic scale, all sensory results were 4.07-5.80. Overall, shiitake stipe could be added into steamed bun formula to provide its beneficial health effects.

Keywords: shiitake stipe; Lentinula edodes; steamed bun; specific volume; free amino acid; 5'-nucleotide; colour; sensory evaluation

Published: February 28, 2011  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Tseng Y, Yang J, Lee C, Mau J. Quality of shiitake stipe steamed bun. Czech J. Food Sci. 2011;29(1):79-86. doi: 10.17221/171/2009-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. AACC (1988): Approved Methods. The American Association of Cereal Chemists, St. Paul.
    2. Ajlouni S.O., Beelman R.B., Thompson D.B., Mau J.-L. (1995): Changes in soluble sugars in various tissues of cultivated mushrooms, Agaricus bisporus, during postharvest storage. In: Charalambous G. (ed.): Food Flavors. Elsevier Sci. Publ, Amsterdam: 1865-1880. Go to original source...
    3. AOAC (1990): Official Methods of Analysis. 15th Ed. Association of Official Analytical Chemists, Washington.
    4. Chen H.-K. (1986): Studies on the characteristics of tasteactive components in mushroom concentrate and its powderization. [Master's Thesis.] National Chung-Hsing University, Taichung, Taiwan.
    5. Crisan E.V., Sands A. (1978): Edible mushrooms: Nutritional value. In: Chang S.T., Hayes W.A. (eds): The Biology and Cultivation of Edible Mushrooms. Academic Press, New York: 137-165. Go to original source...
    6. Farkas V. (1990): Fungal cell walls: Their structure, biosynthesis and biotechnological aspects. Acta Biotechnologica, 10: 225-238. Go to original source...
    7. Fleet G.H., Phaff H.J. (1981): Fungal glucans-structure and metabolism. Encyclopedia of Plant Physiology New Series, Vol. 13B. Springer Verlag, Berlin: 416-440. Go to original source...
    8. Hsu C.L., Chen W., Weng Y.M., Tseng C.Y. (2003): Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chemistry, 83: 85-89. Go to original source...
    9. James C.S. (1995): Analytical Chemistry of Foods. Chapman & Hall, London: 124-125. Go to original source...
    10. Komata Y. (1969): The taste and constituents of foods. Nippon Shokuhin Kogyo Gakkaishi, 3: 26.
    11. Litchfield J.H. (1967): Morel mushroom mycelium as a food flavoring material. Biotechnology and Bioengineering, 9: 289-304. Go to original source...
    12. Mau J.-L., Chyau C.-C., Li J.-Y., Tseng, Y.-H. (1997): Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity. Journal of Agricultural and Food Chemistry, 45: 4726-4729. Go to original source...
    13. Shahidi F., Arachchi J.K.V., Jeon Y.-J. (1999): Food applications of chitin and chitosans. Trends in Food Science and Technology, 10: 37-51. Go to original source...
    14. Stamets P. (1993): Growing Gourmet and Medicinal Mushrooms. Ten Speed Press, Berkeley: 259-275.
    15. Taylor M.W., Hershey R.A., Levine R.A., Coy K., Olivelle S. (1981): Improved method of resolving nucleotides by reverse-phase high performance liquid chromatography. Journal of Chromatography A, 219: 133-139. Go to original source... Go to PubMed...
    16. Wasser S.P., Weis A.L. (1999): Medicinal properties of substances occurring in higher Basidiomycetes mushrooms: current perspective (review). International Journal of Medicinal Mushrooms, 1: 31-62. Go to original source...
    17. Yamaguchi S., Yoshikawa T., Ikeda S., Ninomiya T. (1971): Measurement of the relative taste intensity of some α-amino acid and 5'-nucleotides. Journal of Food Science, 36: 846-849. Go to original source...
    18. Yen M.-T., Mau J.-L. (2007): Selected physical properties of chitin prepared from shiitake stipes. LWT-Food Science and Technology, 40: 558-563. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content