The use of freeze-dried mushrooms in instant food preparations
Keywords:
freeze-dried mushrooms, instant food, Marasmius oreades, Boletus edulisAbstract
Lyophilization is a preservation process, consisting of the sublimation of water with the help of vacuum. The advantage of this method, is that, the mushrooms retain all their nutritional properties. Edible mushrooms have a multitude of benefits for human health. They contain a number of nutrients, some of which are a real therapeutic support. Due to the fact that the preparation of freeze-dried foods is extremely simple, recently, the assortment of instant foods has diversified a lot, including those based on dried mushrooms. In the study carried out, two edible species of mushrooms from the spontaneous flora (Marasmius oreades and Boletus edulis) were used, which were subjected to lyophilization, then their rehydration capacity was increased. The lyophilized Boletus edulis species presented a rehydration capacity of 98.50%, and the Marasmius oreades species 96.75%, both species presenting excellent taste characteristics in various culinary preparations.
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