Spim Sara Rosicler Vieira, Castanho Nathalia Roberta Cardoso Mendes, Pistila Ana Maria Holtz, Jozala Angela Faustino, Oliveira Júnior José Martins, Grotto Denise
LAPETOX - Laboratory of Toxicological Research, University of Sorocaba, Rodovia Raposo Tavares, Km 92.5, Sorocaba, São Paulo 18023-000 Brazil.
LaMInFE - Laboratory of Industrial Microbiology and Fermentation Process, University of Sorocaba, Sorocaba, SP Brazil.
J Food Sci Technol. 2021 Apr;58(4):1349-1357. doi: 10.1007/s13197-020-04646-5. Epub 2020 Jul 16.
(shiitake) is the second most cultivated edible mushroom in the world; it has low lipid contents, high protein and it is source of vitamins and minerals. This study aimed to develop and to evaluate two sweet and two salty food bars containing shiitake. The binder elements were heated and then the dried elements were added. The bars were shaped, and the sensorial test was accomplished with hedonic scale of 9 points for analysis of texture, aroma, taste and appearance, and a 5-point scale for buying intention. The centesimal composition included percentages of moisture content, ashes, lipids, proteins and carbohydrate contents. Chemical elements of shiitake were quantified by Energy Dispersive X-ray Fluorescence. Glucans were determined using a commercial kit. Phenolic compounds were determined with the Folin-Ciocalteu reagent. The shelf life was evaluated by microbiological control, up to 180 days, at temperatures of 25 °C and 37 °C. The sweet bar 1 (SwB1) had better sensory analysis and buying intention. Shiitake showed high concentrations of calcium, iron, phosphorus, potassium, zinc, manganese, phenolic compounds and glucans. SwB1-bar maintained shiitake nutritional characteristics. SwB1-bars did not present microorganisms for up to 180 days of shelf life, neither at 25 °C nor at 37 °C, and they followed the standards determined by National Health Surveillance Agency. Sweet bars are an easy marketing alternative due to their stability, low-cost of production and good acceptance, as well as flexibility to add other functional ingredients beneficial to health, such as shiitake.
香菇是世界上第二大人工栽培的食用蘑菇；它脂肪含量低，蛋白质含量高，是维生素和矿物质的来源。本研究旨在开发和评估两种含香菇的甜味食品棒和两种咸味食品棒。将粘合剂成分加热，然后加入干燥成分。将食品棒成型，并使用9分制的享乐量表对质地、香气、味道和外观进行感官测试，使用5分制量表评估购买意愿。百分组成包括水分、灰分、脂质、蛋白质和碳水化合物含量的百分比。通过能量色散X射线荧光法定量香菇的化学元素。使用商业试剂盒测定葡聚糖。用福林-西奥尔特试剂测定酚类化合物。通过微生物控制在25℃和37℃的温度下评估保质期，长达180天。甜味食品棒1（SwB1）具有更好的感官分析和购买意愿。香菇显示出高浓度的钙、铁、磷、钾、锌、锰、酚类化合物和葡聚糖。SwB1食品棒保持了香菇的营养特性。SwB1食品棒在长达180天的保质期内，无论在25℃还是37℃下都未出现微生物，并且符合国家卫生监督机构规定的标准。甜味食品棒因其稳定性、低成本生产和良好的接受度，以及添加其他有益健康的功能性成分（如香菇）的灵活性，是一种易于销售的选择。
