Functional attributes of ethnically edible ectomycorrhizal wild mushroom Amanita in India
Journal Title: Microbial Biosystems Journal - Year 2018, Vol 3, Issue 1
Abstract
Functional qualities serve as valuable yardsticks towards consumer acceptability of foods and food products. This study evaluates functional properties of an ectomycorrhizal wild mushroom Amanita sp. occurring in the lateritic scrub jungles of southwestern India. Based on the ethnic knowledge, immature cooked fruit bodies of this mushroom are edible. Standard protocols were followed to evaluate functional properties of uncooked and cooked immature fruit bodies (pH-dependent protein solubility; least gelation concentration; water- and oilabsorption capacities; emulsion and foam properties). The protein solubility was significantly higher in uncooked against cooked samples (pH 2-8, p<0.05). Cooking has not altered the least gelation concentration (14%). There was no significant difference between uncooked and cooked samples (p>0.05) despite water-absorption and oil-absorption capacities were higher in cooked samples. The emulsion activity (p<0.05), emulsion stability (p<0.05), foam capacity (p<0.01) and foam stability (p>0.05) were higher in cooked than uncooked samples. The Principal Component Analysis (PCA) between proximal and functional properties reveals that the crude protein, total lipids and crude fibre influenced the protein-solubility, emulsion stability and foam capacity in uncooked samples. In cooked samples, the crude fibre and carbohydrates influenced all the functional properties studied except for protein solubility. It is assumed that the composition and proportion of proximal components influence the functional attributes of Amanita sp. The properties like high emulsion activity, emulsion stability and foam capacity in cooked mushroom will be useful in formulation of value-added foods or nutraceutical products.
Authors and Affiliations
Greeshma AA, Sridhar KR, Pavithra M
Keywords
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