Influence of drying methods on the physicochemical properties and nutritional composition of instant <i>Tremella fuciformis</i>

LI, Yibin; CHEN, Junchen; LAI, Pufu; TANG, Baosha; WU, Li

doi:10.1590/fst.20519

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Food Science and Technology

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Original Article • Food Sci. Technol 40 (3) • July-Sept 2020 • https://doi.org/10.1590/fst.20519 copy

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

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Abstract

Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and soup’s viscosity of FD products were significantly higher than MD and HAD. Therefore, FD was more suitable for obtaining high-quality instant Tremella fuciformis products than MD and HAD.

Keywords:
freeze drying; color; microstructure; polysaccharide; free amino acids

Drying methods	Shrinking ratio (%)	Color
Drying methods	Shrinking ratio (%)	L*	a*	b*
FD	16.54 ± 0.98 ^c	81.50 ± 1.13 ^a	1.65 ± 0.36 ^c	14.40 ± 1.16 ^c
MD	68.36 ± 1.52 ^a	69.99 ± 1.06 ^c	5.78 ± 0.34 ^a	23.56 ± 0.84 ^a
HAD	51.28 ± 1.09 ^b	78.93 ± 0.98 ^b	2.68 ± 0.28 ^b	20.23 ± 0.92 ^b
Undried	/	49.50 ± 1.21 ^d	-1.25 ± 0.22 ^d	1.43 ± 0.27 ^d

Drying methods	Moisture content (g/100 g)	Protein content (g/100 g)	Polysaccharide content (g/100 g)	Uronic acid content (g/100 g)	Reducing sugar content (g/100 g)
FD	3.12 ± 0.23 ^a	9.50 ± 0.11 ^b	38.35 ± 0.89 ^a	2.24 ± 0.16 ^b	3.78 ± 0.21 ^b
MD	5.99 ± 0.27 ^c	8.82 ± 0.25 ^c	27.21 ± 2.05 ^d	0.92 ± 0.07 ^d	2.47 ± 0.18 ^c
HAD	4.83 ± 0.31 ^b	9.06 ± 0.17 ^bc	33.43 ± 2.30 ^c	1.73 ± 0.11 ^c	1.68 ± 0.14 ^d
Undried	96.45 ± 1.11 ^d	10.15 ± 0.16 ^a	40.29 ± 0.61 ^a	2.87 ± 0.11 ^a	5.23 ± 0.22 ^a

	Content (g/100 g dry weight)
	FD	MD	HAD	Undried
Essential amino acids
Arginine	0.63 ± 0.06^a	0.55 ± 0.05^b	0.60 ± 0.06^ab	0.56 ± 0.05^b
Histidine	0.21 ± 0.02^b	0.20 ± 0.03^b	0.21 ± 0.03^b	0.28 ± 0.03^a
Isoleucine	0.42 ± 0.03^b	0.39 ± 0.02^b	0.40 ± 0.03^b	0.56 ± 0.04^a
Leucine	0.61 ± 0.07^a	0.60 ± 0.06^a	0.60 ± 0.04^a	0.56 ± 0.06^a
Lysine	0.57 ± 0.07^a	0.47± 0.03^b	0.51 ± 0.03^ab	0.56 ± 0.06^a
Methionine	0.14 ± 0.01^b	0.07 ± 0.01^c	0.06 ± 0.01^c	0.28 ± 0.02^a
Phenylalanine	0.41 ± 0.03^b	0.41 ± 0.03^b	0.39 ± 0.03^b	0.56 ± 0.05^a
Threonine	0.47 ± 0.04^b	0.47 ± 0.04^b	0.48 ± 0.03^b	0.56 ± 0.06^a
Valine	0.50 ± 0.04^ab	0.48 ± 0.04^b	0.48 ± 0.03^b	0.56 ± 0.07^a
Total essential amino acids	3.97 ± 0.24^b	3.65 ± 0.17^c	3.74 ± 0.15^c	4.51 ± 0.28^a
Non-essential amino acids
Alanine	0.57 ± 0.06^a	0.55 ± 0.05^a	0.56 ± 0.05^a	0.56 ± 0.05^a
Asparaginic acid	0.88 ± 0.07^b	0.86 ± 0.04^b	0.88 ± 0.08^b	1.13 ± 0.09^a
Cystine	0.15 ± 0.03^b	0.13 ± 0.01^b	0.13 ± 0.01^b	0.28 ± 0.02^a
Glutamic acid	1.16 ± 0.09^a	1.11 ± 0.12^a	1.16 ± 0.10^a	1.13 ± 0.10^a
Glycine	0.48 ± 0.05^b	0.46 ± 0.06^b	0.46 ± 0.03^b	0.56 ± 0.03^a
Proline	0.41 ± 0.03^b	0.38 ± 0.03^b	0.42 ± 0.03^b	0.56 ± 0.05^a
Serine	0.49 ± 0.04^b	0.48 ± 0.03^b	0.49 ± 0.05^b	0.56 ± 0.05^a
Tyrosine	0.33 ± 0.03^b	0.29 ± 0.02^b	0.28 ± 0.03^b	0.56 ± 0.06^a
Total non-essential amino acids	4.47 ± 0.43^b	4.25 ± 0.32^b	4.38 ± 0.37^b	5.35 ± 0.46^a
Taste characteristics
MSG-like	2.04 ± 0.16^b	1.97 ± 0.16^b	2.04 ± 0.18^b	2.25 ± 0.19^a
Sweet	2.01 ± 0.19^b	1.96 ± 0.20^b	2.00 ± 0.18^b	2.25 ± 0.20^a
Bitter	2.93 ± 0.29^b	2.71 ± 0.24^c	2.74 ± 0.26^c	3.38 ± 0.28^a
Tasteless	0.90± 0.10^b	0.76 ± 0.05^c	0.80 ± 0.06^c	1.13 ± 0.12^a

Total free amino acids	8.44 ± 0.51^b	7.90 ± 0.49^c	8.12 ± 0.46^bc	9.86 ± 0.58^a

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[1] *Corresponding author: laipufu@163.com, 149829368@qq.com