Research Information System
AHI EVRAN International Congress on Scientific Research - IV, Kırşehir, Turkey, 26 - 28 April 2024, pp.1105-1106
Shiitake mushroom (Lentinula edodes) is a type of mushroom rich in eritadenine, a secondary metabolite known for its cholesterol-lowering effect. The use of eritadenine for enrichment in foods is important for functional food production. In the study, extract was obtained from Shiitake mushroom by classical extraction method; It was aimed to determine the bioactive and physicochemical properties of new functional drinks obtained by adding them to pasteurized milk, kefir and iced tea, and to investigate their sensory properties. Pasteurized milk, kefir and iced tea with added shiitake mushroom extract; It was evaluated in terms of total phenolic substance amount (TFMM), antioxidant activity (DPPH) and sensory aspects. In the study, the powdered mushrooms were extracted with the help of ethanol - water (3:2) solvent and centrifugation, and then the ethanol was removed by evaporation. Extract was added to 100ml samples so that the final product contained 2.5% and 5% extract. The total amount of phenolic substances was found to be 78.54, 52.99, 72.99 mg gallic acid equivalent (GAE)/100g in pasteurized milk, kefir and iced tea with 2.5% extract addition, respectively. TFMM of pasteurized milk, kefir and iced tea with 5% extract added were found to be 69.99, 73.08, 47.83 mg gallic acid equivalent (GAE)/100gr, respectively. In addition, antioxidant capacity (DPPH) for pasteurized milk with 2.5% extract, kefir and iced tea, respectively; 49.83, 50.04, 49.96 mg trolox equivalent/100 g sample were found. The antioxidant capacity of pasteurized milk, kefir and iced tea with 5% extract addition are; 56.10, 94.57, 82.88 mg trolox equivalent/100 g sample were found.Sensory evaluations of functional drinks produced by adding shiitake mushroom extract were carried out by trained panelists. According to the sensory analysis results (consistency, mushroomy aroma, mushroomy odor, umami taste, color, fibrousness), sensory acceptance of pasteurized milk, kefir and iced tea samples with 2.5 ml of extract added was compared to samples with 5 ml of extract added was higher.