Abstract
Oyster mushroom (Pleurotus spp.) is grown in significant quantities around the world. Compared to the Agaricus species, it is highly tolerant to hot and cold conditions, making it easier to cultivate. At the same time, their cultivation can be done in many different nutrient media. This provides advantages in the agricultural use of many waste materials or materials used for heating purposes. In addition, mushrooms have an important place in the agriculture and food sector, especially with their unique flavor. In the study, oyster mushroom (Pleurotus ostreatus) was grown in nutrient media prepared using logs of beech (Fagus spp.), chestnut (Quercus spp.), poplar (Populus spp.), linden (Tilia spp.) trees. The research was conducted in the mushroom cultivation facility at C.O.M.U., Faculty of Agriculture, Horticulture Department. In the study, aroma compounds were analyzed in mushrooms grown in the mentioned media. Under the conditions of our study, it was found that linden logs were not suitable for Pleurotus ostreatus production. Major aroma components were 3 octanone, 3-octanol, 1-octen-3-ol components known to create mushroom aroma, odor or taste. It has been determined that total rate of these components, which are important in the aroma industry, are at higher levels in the nutrient medium consisting of poplar tree logs.
Keywords: Pleurotus Ostreatus, Mushroom, Log Substrate, Volatile Aroma Components
Abstract
Hemp seed milk is a growing beverage with excellent nutritional content and minimal allergenicity, which offers a tasty substitute for other plant-based milk types. During this research, we investigated the individual and combined impact of pH shift and ultrasound (US) on the stability characteristics of hemp seed milk. The effect of pH shift and US were investigated on the physico-chemical properties of hemp, milk, sedimentation index, rheological properties, color, oBrix, physical stability, titratable acidity, and emulsion stability index (ESI) measurements. According to the obtained data, applying individual US techniques showed the best results, with the highest stability characteristics and better rheological properties, the highest L* (lightness) and oBrix values, and the lowest titratable acidity values. Interestingly, the individual application of the pH-shift technique showed the lowest physical stability results. In comparison, pH shift treatment combined with the US demonstrated moderate stability. Thus, the pH shift and the US are remarkable non-thermal processing methods for producing stable hempseed milk.
Keywords: Hemp Seed Milk, Ph-Shift, Ultrasonication, Viscosity, Rheological Properties
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