Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks

Abstract

In the process of making mushrooms into vacuum-fried crisps, the resulting blanched broth (BB) and centrifuged broth (CB) are often discarded, thereby increasing the amount of wastewater and treatment costs. This study measured the proximate compositions, bioactive components, taste components, and minerals of freeze-dried BB and CB and then used functional indigestible dextrin (Fibersol-2) as a carrier to make these two broths into instant drinks. The solids of the BB and CB contained protein (16.88–19.21%), fat (0.01–0.23%), ash (12.89–13.50%), carbohydrate (67.28–70.00%), sugars and polyols (40.55–45.68%), free amino acids (6.58–6.69%), 5′-nucleotides (0.98–1.47%), and bioactive components, especially polysaccharides (4.53–7.45%), ergothioneine (both 0.19%), and total phenols (0.15–0.36%). The equivalent umami concentration of BB was 2.77-fold higher than that of the CB. Both BB and CB showed compositions and essential minerals that are rich in taste. Using a nine-point hedonic test, it was found that the solid contents of BB and CB in the instant drink affected the consumer’s preference. The flavor and overall preference of instant drinks with 2.5% BB or CB were the best amongst consumers. Overall, the BB and CB were rich in nutrients and bioactive and taste components and could be developed as a functional food in the form of a drink.

Keywords

• shiitake
• blanched broth
• centrifuged broth
• indigestible dextrin
• sensory evaluation