Comparison on Eating Quality among Mushroom Yogurt Melts Added with Different Particle Sizes of Agaricus bisporus Powders
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Abstract:
In this study, different particle size of Agaricus bisporus powders were added in yogurt to prepare freeze-dried mushroom yogurt melts. The effects of different particle size (20-mesh, 60-mesh, 100-mesh, ultra-fine powders) of Agaricus bisporus powders on the eating quality of yogurt melts were investigated. The results showed that the color of the products became darker and the concentration of volatile flavor components increased, when the powders were added. Meanwhile, the hydration capacity and texture characteristics changed obviously. Concerning the particle size effect, with the decrease of the particle size of Agaricus bisporus powder added, the color of the products became brighter and whiter, and the content of volatile flavor components increased gradually. Remarkably, the hydration capacity and sensory evaluation increased firstly and then decreased while the rehydration time, toughness, hardness and roughness showed the opposite trend. It was worth noting that the addition of ultra-fine powder of Agaricus bisporus could significantly improve the color of yogurt melts, but it had a negative effect on the taste of the final products. Therefore, when the Agaricus bisporus powders added were 100-mesh powders, the eating quality of the product was the best, the hydration capacity was 2.82 g/g, the rehydration time was 51.38 s, the toughness (distance) was 0.20 mm, the maximum puncture hardness was 1083.00 g and the roughness was 26.40. The addition of 100-mesh Agaricus bisporus powders is suitable for the preparation of mushroom yogurt melts, which can keep the eating quality of the products well. The study could provide important reference for the development and comprehensive utilization of special food related to Agaricus bisporus.
