[6-1130-P] Postharvest/Food Technology and Process Engineering (6th)

[6-1130-P-25] Evaluation of color and flavor for shiitake mushroom dried using vacuum microwave treatment

*Daisuke Kurata¹, Takahiro Orikasa^2,3, Shoji Koide² (1. Graduate School of Arts and Sciences, Iwate University.(Japan), 2. Faculty of Agriculture, Iwate University.(Japan), 3. Agri-Innovation Center, Iwate University.(Japan))

Keywords:vacuum microwave, dried shiitake mushroom, color, flavor

We evaluated the color and flavor of the mushrooms dried using vacuum microwave drying (VMD) treatment. The shiitake mushrooms were subjected to microwave treatments at different levels of power (25 W/g dry matter, 50 W/g dry matter, and 75 W/g dry matter) and absolute pressures (3 kPa, 10 kPa, and 20 kPa). The shiitake mushrooms treated at 3 kPa and 10 kPa showed the more desired yellow and bright colors, however, those treated at 20 kPa displayed dark colors including brown and black indicating quality degradation. Moreover, the total color difference (ΔE) of the VMD samples was greater than 10, implying a marked difference in the color of the VMD samples compared to their original condition. However, the ΔE of samples treated at 3 kPa was lower than that of those treated with hot air drying (HAD). On sensory evaluation, the sample treated at 3 kPa and 25 W/g dry matter, received the highest score and was greater than that of all items evaluated, including the samples which received HAD treatment. Together, these results indicate that application of VMD treatment is a more effective method for producing dried shiitake mushrooms than HAD in terms of color and flavor.