Shiitake mushroom stipe flour production protocol

Abstract

The objective of this work was to perform the production protocol of shiitake mushroom (Lentinula edodes) stipe flour, in order to reuse it and make a possible byproduct in human food. For the development of the shiitake’s stipe flour, the process followed the following steps: slow freezing of the shiitake’s stalks; thawing; hygienization; cooling; blanching; cutting; drying; packaging; storage; grinding and sieving. The results obtained in the analyses were: humidity (5.62%); L* (31.77); ºHue (45º); Chroma (0.55); pH (5.90) and Aw (0.44). Finally, in the present study, it can be concluded that the shiitake’s mushroom stipe flour: presented low water activity, showing to be a product with microbiological stability, slightly dark according to its luminosity; low moisture and can be recommended in food.