Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups

Abstract

The aim of this research was to produce lyophilized water extract from several mushroom species (Suillus granulatus, Coriolus versicolor, Fuscoporia torulosa) and to determine its influence on some chemical properties as well as on the color changes of the industrially produced Bio Soups, without the addition of monosodium glutamate. The realisation of the planned research was carried out by designing four variants of dehydrated soup. The content of mineral matters was significantly (p<0.05) higher in all soup variants enriched with lyophilized extracts. Moreover, the moisture content in all analyzed soup variants is in accordance with the regulations. From the aspect of the instrumental color value, constancy was established for all parameters in all tested variants from the 0th to the 90th day after production, i.e. all soups had a stable color during storage, which means that there were no changes in other chemical or biological parameters that would lead to a change in the color of the product. Therefore, statistically significant (p<0.05) differences were observed only between the control variant in relation to the other variants, i.e. the darker shade in the analyzed variants enriched with lyophilized extracts is a consequence of the applied extracts. In this way, a new product is obtained that does not contain chemical additives, which further increases its value.