Effect of banana blossom substitution on quality characteristic of plant-based shiitake mushroom balls
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Published:
Jul 30, 2021
Keywords:
Banana blossom Mushroom balls Pre-treatment Shiitake mushroom
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Abstract
The blanching time of banana blossom was studied to prevent browning and then applied to develop mushroom balls enriched with banana blossom. Ten min was the appropriate blanching time after soaking banana blossom slices in 0.5% citric solution for 30 min. Pre-treatment of the banana blossom was used to partially replace shiitake mushroom. To formulate the plant-based mushroom balls, four ratios of shiitake mushroom-banana blossom were studied: 100:0, 75:25, 50:50 and 25:75. It was found that higher ratios of banana blossom content increased hardness, chewiness and gumminess, while springiness was decreased. The replacement of mushroom with banana blossom did not affect sensorial scores. The mixture of shiitake and banana blossom at the ratio of 50:50 received the highest appearance score at the moderately like level (7.40±1.24). Improvement of the texture by using 14% cassava flour achieved the highest overall acceptability score at like slightly (6.21±1.19). Up to 20% mushroom-banana blossom mixture could be added to the recipe to improve the health benefits without decreasing consumer acceptance.
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How to Cite
Chaiwongsa, K. ., Charoenvitayavorakul, N. ., Pakasap, C. ., & Khuenpet, K. . (2021). Effect of banana blossom substitution on quality characteristic of plant-based shiitake mushroom balls . Asia-Pacific Journal of Science and Technology, 26(03), APST–26. https://doi.org/10.14456/apst.2021.52
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Research Articles
References
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[2] Wild F, Czerny M, Janssen AM, Kole APW. The evolution of a plant-based alternative to meat: from niche markets to widely accepted meat alternatives. Agro Food Ind Hi Tech. 2014;25(1):45-49.
[3] C, Clayton ER, Specht L. Plant-based meat mind maps: An exploration of options, ideas, and industry, https://www.gfi.org/files/PBMap.pdf; 2017 [Accessed 25 August 2020].
[4] De Angelis D, Kaleda A, Pasqualone A, Vaikma H, Tamm M, Tammik M, et al. Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins. Foods. 2020;9:1-15.
[5] Pintado T, Delgado-Pando G. Towards more sustainable meat products: extenders as a way of reducing meat content. Foods. 2020;9:1-19.
[6] A-sun K, Sillapapakdee J, Charoensuk I, Thumthanaruk B. Textural profile of fish ball mixed with mushroom. Agricultural Sci J. 2013;44(2):593-596.
[7] Ruangchai S. Development and study of storage of pork balls mixed with shiitake mushrooms. University of the Thai Chamber of Commerce J. 2009;29(3):84-100.
[8] Thaweesang S. Antioxidant activity and total phenolic compounds of fresh and blanching banana blossom (Musa ABB CV.Kluai “Namwa” ) in Thailand. In: 3rd International Conference on Chemistry and Energy Research; 2020 Oct 23-25; Shenzhen, China: IOP Publishing; 2019.
[9] Swe KNN. Study on phytochemicals and nutritional composition of banana flowers of two cultivars (Phee kyan and Thee hmwe). Univ Res J. 2012;5(1):1-8.
[10] Singh S. Banana blossom-an understated food with high functional benefit. Int J Curr Res. 2017;9(1): 44516-44519.
[11] Wijaya W. Banana blossom floss (Rich in vitamin A,C,E, fiber, and potassium) [dissertation]. Citraland: Akademi Kuliner dan Patiseri Ottimmo International; 2020.
[12] Amir FL, Mariani NWR. Abon quality with the main substance of banana blossom. In: Proceedings of the 2nd International Conference on Tourism, Gastronomy, and Tourist Destination: 2018 March 8-9; Jakarta, Indonesia. Atlantis Press; 2018. p. 195-199.
[13] Novidiyanto N, Enardi OP, Devriany A, Pratiwi AP, Airuni M. Acceptability and antioxidant activity level of shredded banana flower chicken meat. Amerta Nutr. 2020;4(4):299-306.
[14] Wickramarachchi KS, Ranamukhaarachchi SL. Preservation of fiber-rich banana blossom as a dehydrated vegetable. ScienceAsia. 2005;31:265-271.
[15] Sikora M, Swieca M, Franczyk M, Jakubczyk A, Bochnak J, Zlotek U. Biochemical properties of polyphenol oxidases from ready-to-eat lentil (Lens culinaris Medik.) sprouts and factors affecting their activities: a search for potent tools limiting enzymatic browning. Foods. 2019;8(154):1-10.
[16] Guven RG, Guven K, Bekler FM, Acer O, Dogru M. Purification and characterization of polyphenol oxidase from purslane. Food Sci Technol. 2017;37(3):356-362.
[17] Shrestha L, Kulig B, Moscetti R, Massantini R, Pawelzik E, Hensel O, et al. Optimisation of physical and chemical treatments to control browning development and enzymatic activity on fresh-cut apple slices. Foods. 2020;9(76):1-21.
[18] Schweiggert U, Schieber A, Carle R. Inactivation of peroxidase, polyphenoloxidase, and lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant material. Inno Food Sci Emerg Technol. 2005;6(4):403-411.
[19] Arumuganathan T, Manikantan MR, Indurani C, Rai RD, Kamal S. Texture and quality parameters of oyster mushroom as influenced by drying methods. Int Agrophys. 2010;24:339-342.
[20] Arya KS, Sinija VR. Proximate composition and antioxidant activity of banana blossom of two cultivars in India. Int J Res Agric Food Sci. 2016;7(1):13-22.
[21] Mu T, Sun H, Zhang M, Wang C. Sweet potato processing technology. 1st ed. Academic Press;2017.
[22] Jing-jun Y, Jian-rong L, Xiao-xiang H, Lei Z, Tian-jia J, Miao X. Effects of active modified atmosphere packaging on postharvest quality of Shiitake mushrooms (Lentinula edodes) stored at cold storage. J Integr Agric. 2012;11(3):474-482.
[23] Devece C, Rodrigues-Lopes JN, Fennol LG, Tudela J, Catala JM, de los Reys E, et al. Enzyme inactivation analysis for industrial blanching application: comparison of microwave, conventional and combination heat treatments on mushroom polyphenoloxidase activity. J Agri Food Chem. 1999;47(11):4506-4511.
[24] Changchai S, Varith J, Jaturonglumlert S, Narkprasom K, Theanworrakant N, Klinlajorn P. Application of ozone gas to disinfest fruit fly (Actrocera latifrons) in chilli. J Agr Res Ext. 2016;33(2):13-23.
[25] Kurihara K. Umami the fifth basic taste: history of studies on receptor mechanisms and role as a food flavor. BioMed Res Int. 2015;1-10.
[26] Eriksson E, Koch K, Tortoe C, Akonor PT, Baidoo E. Physicochemical, functional and pasting characteristics of three varieties of cassava in wheat composite flours. Br J Appl Sci Technol. 2014;4(11): 1609-1621.
[27] Karakelle B, Kian-Pour N, Toker OS, Palabiyik I. Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: a modeling approach. J Cereal Sci. 2020;94:1-9.
[28] Zhang H, Zhang W, Xu C, Zhou X. Morphological features and physicochemical properties of waxy wheat starch. Int J Biol Macromol. 2013;62(0):304-309.
[29] Kröncke N, Grebenteuch S, Keil C. Effect of different drying methods on nutrient quality of the yellow mealworm. Insects. 2019;10(4):1-13.
[30] Dzhivoderova M, Nikovska K, Hadjikinov D, Hadjikinova R. Evaluation of reduced-fat food emulsions with cassava starch. Int J Res Agric Sci. 2015;2(6):2348-3997.
[31] Paes SS, Akimets I, Mitchell JR. Influence of gelatinization process on functional properties of cassava starch films. Food Hydrocoll. 2008;22(5):788-797.
[32] Savadkoohi S, Hoogenkamp H, Shamsi K, Farahnaky A. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat Sci. 2014;97(4):410-418.
[33] Songdach C, Riebroy S, Pasakawee K, Banjongsinsiri P, Ruangthamsing R, Siriwong N. Texture and color characteristics of crispy healthy snack produced from shiitake, straw and Indian oyster mushrooms. In: 12th ASEAN Food Conference; 2011 June 16-18, Bangkok;2011. p.722-725.
[34] Reis FS, Barros L, Martins A, Ferrreia ICFR. Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: an inter-species comparative study. Food Chem Toxicol. 2012; 50(2):191-197.
[35] Tabata T, Tomioka K, Iwasaka Y, Shinohara H, Ogura T. Comparison of chemical compositions of shiitake (Lentinus edodes (Berk.) Sing) cultivated on logs and sawdust substrate. Food Sci Technol Res. 2006; 12(4):252-255.
[36] Mau J. The umami taste of edible and medicinal mushrooms. Int J Med Mushrooms. 2005;7:119-125.