Browsing by Author "Espinoza Ticona, Yuri"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Dehydration of Suillus luteus mushroom at different drying temperature, drying method, and pretreatment
    (Ciência e Agrotecnologia, 2026-03-12) Chaquilla Quilca, Guadalupe; Pérez Falcón, Luis Fernando; Lozano, Franklin; Fernandez Ayma, Alfredo; Espinoza Ticona, Yuri; Silva Paz, Reynaldo Justino; Huamaní Meléndez, Víctor Justiniano
    The aim of this research was to assess the influence of drying temperature, drying method, and pretreatment on the dehydration of the edible mushroom Suillus luteus, focusing on its physical, functional, and sensory characteristics. Suillus luteus were harvested from Soccllacasa, Apurímac-Peru. Two drying temperatures (50 and 70 °C), two drying methods (oven and vacuum), and two pretreatment techniques (1% citric acid and blanching) were employed. Mushroom slices were immersed in solutions and subsequently subjected to drying. Analytical parameters, including instrumental color, total polyphenol content, antioxidant capacity, Fourier Transform Infrared Spectroscopy (FTIR) analysis, and sensory evaluation using Flash Profile, were conducted. The findings revealed significant differences (p<0.05) among the treatments. Higher drying temperatures, vacuum drying, and blanching exhibited superior color attributes. Polyphenol content and antioxidant capacity decreased in the dried samples, confirmed by FTIR; however, treatments dried at elevated temperatures under vacuum, showed enhanced preservation of these compounds. Sensory analysis revealed the formation of four groups based on temperature and drying method, but not on pretreatment, samples dehydrated at 70 °C under vacuum showing superior sensory characteristics. Thus, it is recommended to dehydrate Suillus luteus at higher temperatures under vacuum, as they offer improved preservation quality and sensory acceptability.
  • Thumbnail Image
    Item
    Pre-treatments and Drying Methods on the Physicochemical and Sensory Characteristics of Wild Mushrooms (Suillus Luteus) from Apurimac-Peru
    (Chilean Journal of Agricultural & Animal Sciences, 2026-03-12) Espinoza Ticona, Yuri; Lozano, Franklin; Moreano Alarcón, Littman; Calixto Muñoz, Juan José; Chaquilla Quilca, Guadalupe
    The objective of this research was to evaluate the effect of pre-treatments and drying methods on the physicochemical and sensory characteristics of edible wild mushrooms, Suillus luteus, collected in the pine forests of the Apurimac region, Peru. Two immersion pre-treatments were used: 5% lemon juice and 6% vinegar. Mushroom caps were cut into 3-cm thick slices, immersed at a ratio of 1:5 (w/v), and subsequently dried by direct solar drying and indirect solar drying using a fitotoldo (shade cover). The proximate composition, rehydration, color, total polyphenol content (TPC), antioxidant capacity (DPPH capacity), and sensory evaluation were determined for each sample. The results showed significant differences (p<0.05) between the treatments. Higher rehydration rates were observed in the samples subjected to direct solar drying and fitotoldo drying without pre-treatment, as well as those treated with vinegar. Regarding color, luminosity (L*) significantly decreased in the dried samples compared to the fresh sample. In the proximate analysis, the untreated samples had protein, crude fiber, and ash contents of 23.67 g/100 g, 11.10 g/100 g, and 5.59 g/100 g, respectively. Free-nitrogen extract (FNE) content increased to 47.13 g/100 g as mushrooms lost water. TPC and antioxidant capacity decreased significantly in the dried samples, but the pre-treated samples with vinegar recorded higher values of 8.38 mg GAE/g and 54.13 µmol TE/g, respectively. In the sensory evaluation, the samples pre-treated with vinegar had higher color, texture, and acceptability scores. Thus, the use of a fitotoldo without pre-treatment and with vinegar pre-treatment is the most efficient method for drying Suillus luteus mushrooms.