Effects of Stage of Maturity and Cooking on the Chemical Composition of Select Mushroom Varieties

Select mushrooms were analyzed for proximate constituents and carbohydrate profiles either raw or cooked and at different stages of maturity. White button mushrooms (Agaricus biporus) contained high concentrations of ash (12.5 and 11.9% for immature and mature mushrooms, respectively). Starch and to...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2005-02, Vol.53 (4), p.1130-1138
Main Authors: Dikeman, Cheryl L, Bauer, Laura L, Flickinger, Elizabeth A, Fahey, George C
Format: Article
Language:English
Subjects:
Agaricales - chemistry
Agaricales - growth & development
Agaricus - chemistry
Agaricus bisporus
ash content
beta-Glucans - analysis
Biological and medical sciences
carbohydrate composition
carbohydrate content
chitin
Chitin - analysis
cooking quality
crude protein
Dietary Fats - analysis
Dietary Fiber - analysis
fiber content
Flammulina velutipes
Food Handling - methods
Food industries
food quality
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Grifola - chemistry
Grifola frondosa
Hot Temperature
Lentinula edodes
maturity stage
Monosaccharides - analysis
mushrooms
oligosaccharides
Oligosaccharides - analysis
Proteins - analysis
proximate composition
starch
Uronic Acids - analysis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Select mushrooms were analyzed for proximate constituents and carbohydrate profiles either raw or cooked and at different stages of maturity. White button mushrooms (Agaricus biporus) contained high concentrations of ash (12.5 and 11.9% for immature and mature mushrooms, respectively). Starch and total dietary fiber (TDF) concentrations were higher in maitake (Grifola frondosa) and shiitake (Lentinus edodes) mushrooms. Crude protein (CP) and acid-hydrolyzed fat (AHF) were highest in crimini (Agaricus bisporus) and white button and maitake mushrooms, respectively. Chitin concentrations were highest in portabella (Agaricus bisporus) and enoki (Flammulina velutipes) mushrooms (8.0 and 7.7%, respectively). Oligosaccharides were found in low concentrations in some mushrooms. CP and TDF accounted for 86.4 and 49.3% of mushroom organic matter. Cooking increased starch, TDF, and AHF but decreased CP and chitin concentrations. The chitin concentration increased with mushroom maturity. These results detail the complete carbohydrate profile of several important mushroom varieties. Keywords: Mushrooms; oligosaccharides; carbohydrate composition
ISSN:0021-8561
1520-5118
DOI:10.1021/jf048541l