Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study

Abstract

White mushrooms are among the most popular edible fungi, and consumption has increased substantially because of their nutritional properties. Fresh mushrooms have a high moisture content and respiration rate and therefore have short shelf life; preservation is therefore necessary. One approach to increasing consumption is to convert mushroom puree into dried powder for use as an ingredient of foods. For instance, mushroom powder could be a functional or nutritional addition to instant soup, noodles, sausage powder, sauces, snacks, extruded baby foods and cereal products. For this purpose, foam mat drying has been introduced.<br><br><br><br>The foaming properties of white button mushroom puree after the addition of the xanthan gum and the endemic seed gums qodume shahri, basil, balangu and cress were investigated. The K-means algorithm was used as a clustering method to select the most suitable hydrocolloid. Foam stability and density increased with increasing concentrations of either xanthan gum or endemic hydrocolloids. In K-means clustering with five clusters, the first cluster of a group of samples with minimum foam density and relatively low drainage volume was selected. Xanthan gum at a concentration of 0.1% (w/w) and cress seed gum at concentrations of 0.3% and 0.5% were selected for preparation of white button mushroom puree foam