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Optimization of Carboxymethyl Cellulose and Calcium Chloride Dip‐Coating on Mushroom Slices Prior to Hot Air Drying Using Response Surface Methodology
Author(s) -
Taghian Dinani Somayeh,
Hamdami Nasser,
Shahedi Mohammad,
Keramat Javad
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12088
Subject(s) - carboxymethyl cellulose , mushroom , response surface methodology , coating , food science , chemistry , moisture , cellulose , sodium , chromatography , biochemistry , organic chemistry
This paper deals with the key issue of the coating technology applied to button mushroom ( A garicus bisporus ) slices prior to convective drying. Response surface methodology ( RSM ) was used to predict the effects and to optimize the concentrations of carboxymethyl cellulose ( CMC ) (0–3% w/w) and CaCl 2 (0–2% w/w) on the quality of dried mushroom slices. The final product was evaluated in terms of responses such as water absorption capacity ( WAC ), dry matter holding capacity ( DHC ), rehydration ability ( RA ), scavenging effect ( SE ) assay, shear stress ( SS ) and color ( L 0 – L and Δ E ). The results showed that WAC , RA , SE and SS increased and L 0 ‐ L and Δ E decreased with CMC concentration increase. Based on response surface and desirability functions, the optimum product qualities in terms of RA (0.50), SE (78.51%), L 0 ‐ L (20.86), Δ E (27.73) and SS (307.01 N /cm 2 ) responses were obtained at 3% CMC concentration. Practical Applications Fresh mushrooms are very perishable and usage of the best postharvest techniques to enhance the shelf life and to maintain their quality plays a crucial role for commercialization. Materials with high moisture content such as mushrooms do not have a stable structure necessary during conventional dehydration; therefore, a special process must be developed to provide a crispy dried product. Using carboxymethyl cellulose ( CMC ) as a coating agent provided dried mushroom slices with better quality attributes, including more rehydration ability, brighter color and higher nutritional value (more antioxidant properties).