Quality Analysis and Evaluation of Different Parts of Phallus impudicus L. of Guizhou
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Abstract:
The quality and nutritional evaluation of three parts of Phallus impudicus L. of Guizhou were carried out from the perspectives of nutrient composition, texture characteristics and microscopic characteristics. The results indicated that the protein content of Phallus impudicus L. was 16.30 g/100 g~19.50 g/100 g with the ranking stipe>fruiting body>pileus, the fat content was about 1.30 g/100 g. There were 16 kinds of amino acids in different parts, with 45% of essential amino acids accounting, and the contents of glutamic acid and methionine were the highest. The total flavor amino acids was 7.88 g/100 g~9.31 g/100 g with the order stipe>fruiting body>pileus. Protein evaluation results showed that lysine was the first restricted amino acid of Phallus impudicus L. The analysis results, including SRCAA, U, EAAI and CS, were pileus>fruiting body>stipe with the exception of IN. The texture test results showed that the maximal tensile force and maximum shearing force of different parts of Phallus impudicus L. were ordered as: stipe>pileus and dried>reconstituted, respectively. The hardness, adhesion, elasticity, adhesiveness and chewiness of pileus of Phallus impudicus L. were higher than those of stipe, while the hardness, adhesion, adhesiveness and chewiness of pileus were lower than those of stipe. Besides, there were obviously different microstructural features in the stipe and pileus of Phallus impudicus L. This study could provide theoretical basis for edible, standard establishment and product development of Phallus impudicus L.
