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dc.contributor.authorHarada-Padermo, Samara dos Santos-
dc.contributor.authorAlvim, Izabela Dutra-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-07-07T18:13:07Z-
dc.date.availablePT_Br
dc.date.available2021-07-07T18:13:07Z-
dc.date.copyright-
dc.date.issued2020-
dc.identifierPT_Br
dc.identifier.citationHARADA-PADERMO, S. S.; et. al. Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts, Food Research International, v. 137, n. 109540, p. 1 - 8, 2020.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/134-
dc.description.abstractAn alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5′ - nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor.pt_BR
dc.description.sponsorshipCNPq / CAPESpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectFree amino acids (FAA)pt_BR
dc.subject5′ – nucleotidespt_BR
dc.subjectUmami tastept_BR
dc.subjectMushroom stipespt_BR
dc.subjectOptimizationpt_BR
dc.subjectAgro-industrial wastept_BR
dc.titleUmami Ingredient: flavor enhancer from shiitake (Lentinula edodes) byproductspt_BR
dc.typeArticlept_BR
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dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
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