Comparative Research for the Influence of Drying Technology on the Chemical Composition of Chanterelle (Cantharellus cibarius) and Porcini Mushrooms (Boletus edulis)
Author
Stojanova, Monika
Ivanovski, Igor
Stojkova, Irena
Todor Stojanova, Marina
Keywords
chemical compositionmushrooms
ventricular drying
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The aim of this research was to determine the differences in the chemical composition between fresh and dried chanterelle and porcini mushrooms. The quality properties were determined by determining the mechanical and the chemical properties. The research was done in 2014. Drying was made in ventricular drier with heated air. The principle of drying is accurately performed to obtain characteristic odor and appearance of the mushroom. All of determined components had higher values in both of dried chanterelle and porcini mushrooms, compared with fresh ones. The content of total dry matters was higher in dried porcini mushrooms (93.48%) and chanterelle mushrooms (92.40%) compared with fresh mushrooms (24.70% in porcini mushrooms, and 22.90% in chanterelle mushrooms). The content of total acids in dry porcini mushrooms was 0.40%, but in chanterelle mushrooms was 0.48%. Its value in fresh porcini mushrooms was 0.13% and in chanterelle mushrooms was 0.16 %. The content of vitamin C in dried porcini mushrooms was 12.70 mg/100g, and 13.90 mg/100 g in chanterelle mushrooms. In the fresh porcini mushrooms the value of vitamin C was 9.20 mg/100 g i.e. 9.15 mg/100 g in the fresh chanterelle mushrooms. The value of mineral matters in dried porcini mushrooms was 3.80% and in dried chanterelle mushrooms was 3.50%. The value of mineral matters was 0.75% in fresh porcini mushrooms and 0.90% in fresh chanterelle mushrooms. Drying in ventricular drier is fast method which reduces the necessary water quantity, inactivates the enzymes and reduces microorganism’s metabolism. This is a basic principle in product conserving and storage for a longer period.