Volume 11, Issue 4 (1-2016)
J Health Syst Res 2016, 11(4): 762-768 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Nazem N, Jafarpour M, Mirlohi M. The Effect of Different Drying Methods on Nutritional Properties of Agaricus Blazei. J Health Syst Res 2016; 11 (4) :762-768
URL: http://hsr.mui.ac.ir/article-1-812-en.html
URL: http://hsr.mui.ac.ir/article-1-812-en.html
1- MSc Student, Department of Horticulture, School of Agriculture, Islamic Azad University, Khorasgan Branch, Isfahan, Iran
2- Assistant Professor, Department of Food Science and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
2- Assistant Professor, Department of Food Science and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract: (975 Views)
Background: Agaricus blazei mushrooms are one of the most important edible and therapeutic mushrooms, and they contain minerals, vitamins, and amino acids essential for the human body. This mushroom is used raw, dried, and in the form of pharmaceutical products. One of the most important processes after harvesting is drying in order to enhance the quality and the length of maintenance of the products. The aim of this study was to determine the most effective drying method in terms of the better maintenance of the nutritional and medicinal properties of this mushroom.Methods: In this study, the impact of return composting and vermicomposting in addition to the oven drying, microwave drying, and freeze-drying methods were evaluated on the antioxidant capacity, water absorption, and dietary fiber of the mushrooms. The present study was performed using a factorial and completely randomized design.Findings: According to the results, the maximum antioxidant capacity and dietary fiber amount were observed in the microwave method. However, the minimum antioxidant capacity was observed in the oven and return composting methods. The maximum water absorption was reached in the freeze-drying method with both composting methods, and the minimum water absorption was observed in the combination of the oven method and vermicomposting.Conclusion: These drying methods had different effects on the quality of Agaricus blazei mushroom. Therefore, based on the objective, nutritional properties, appearance, and economic efficiency, each of the mentioned methods can be used to increase the quality of Agaricus blazei mushrooms.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2016/01/15 | Published: 2016/01/15
Received: 2020/07/16 | Accepted: 2016/01/15 | Published: 2016/01/15
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
