Estudo da secagem e composição centesimal do cogumelo Macrocybe titans

Abstract

Mushrooms participate in the oriental tradition as food for their nutritional values and medicinal properties. In Brazil, consumption is still restricted, but it has increased with vegetarian diets and more information about its properties. Macrocybe titans have few records of studies in the country on their nutritional and medicinal characteristics. With this, the nutritional analysis carried out in work intends to compare the nutritional properties in natura and after an oven drying process and by lyophilization, thus evaluating a possible improvement for food conservation. The analyses followed the standard of the Instituto Adolfo Lutz: moisture, ash, lipids, proteins, and carbohydrates. For the determination of phenolic compounds, the Folin-Ciocalteau method was used. The results obtained for the samples in natura were 78.4% of moisture, 1.8% of ash, 1.5% of lipids, 6.6% of proteins, and 11.7% of carbohydrates. The samples dried in an oven at 30°C, 40°C, and 50°C and dried by lyophilization had average results with 9% moisture, 8% ash, 3% lipids, 26% protein, and 53% carbohydrates in their proximate composition. The results of phenolic compounds are expressed in mg equivalent of gallic acid per g of Macrocybe titans mushroom (mg EAG g-1); for the in natura sample, 10.1mg EAG g-1 was obtained, and for the dry samples, average results of 54mg EAG g-1. In this study, the best option for drying in an oven is at 40°C because it provides a fast-drying without darkening of the sample and favorable proximate composition.