Shiitake mushroom stipe flour production protocol
DOI:
https://doi.org/10.17224/EnergAgric.2023v38n4p69-79Abstract
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.
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