The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius.

The objective of this study was to evaluate the effect of blanching temperature on structure, colour, chemical composition, and rehydration capacity of microwave-vacuum dried chanterelle (Cantharellus cibarius). Fruiting bodies of chanterelle were collected from the forests in Jelgava region of Latvia. Prior to drying, fresh mushrooms were blanched in water at various temperatures of 70, 80, 90 and 100°C for 3 min, then cooled in water (20°C). After blanching mushrooms were dried in a microwave-vacuum drier according to the specially designed program. The content of dry matter of chanterelle was 9.5 ± 0.5%. The results revealed that weight loss at 70-90°C was significantly smaller compared to blanching at 100°C temperature. The results indicated the tendency of smaller changes in microstructure, weight loss and colour for samples blanched at 70-80°C temperature comparing to the samples unblanched or blanched at higher temperatures. Electrical conductivity in water extract of microwave-vacuum dried chanterelle decreased with increased blanching temperature. Titratable acidity of chanterelle significantly reduced after blanching due to leakage of soluble acids into blanching water. [ABSTRACT FROM AUTHOR]