Effects of Air Frying Temperature and Time on Lentinula edodes Quality and Formation of Advanced Glycation End Products
s:The effects of air frying temperature(160 ℃ and 180 ℃)and air frying time(0,5,10,15,and 20 min)on the quality of Lentinula edodes and the production of advanced glycation end products(AGEs)in L.edodes were studied.The resultant L.edodes of different treatments were determined for moisture content,color,and texture,subjected to sensory evaluation,and measured for the contents of three Maillard reaction products,fluorescent AGEs,non-fluorescent Nε-(carboxymethyl)-lysine(CML),and non-fluorescent Nε-(carboxyethyl)-lysine(CEL).The results showed that the moisture content of L.edodes air fried at 180 ℃ was significantly lower than that at 160 ℃ when air fried for 10,15 and 20 min.Among them,the moisture content reached the lowest when air fried at 180 ℃ for 20 min.Compared with fresh L.edodes,air frying at 180 ℃ for 20 min resulted in the lowest brightness value L*,and the highest redness value a,yellowness value b,total color difference value ΔE and hardness among all treatments.For both air frying temperatures 160 ℃ and 180 ℃,morphology score,color score,flavor score and comprehensive score were the lowest at 20 min.The crispiness of L.edodes air fried at 180 ℃ for 10 min was the highest.There was no significant difference in contents of fluorescent AGEs,CML and CEL between fresh L.edodes and those air fried at 180 ℃ or 160 ℃ for 10 min.On the other hand,fluorescent AGEs and CEL reached the highest level in L.edodes air fried at 180 ℃ for 20 min,and the content of CML was the highest when L.edodes samples were air fried at 160 ℃ for 20 min.In summary,air frying at 180 ℃ for 10 min was considered a good condition for L.edodes,under which the color,flavor and taste of L.edodes were good,and the contents of fluorescent AGEs,CML and CEL remained at a low level.
Air fryingLentinula edodesadvanced glycation end productsfluorescent AGEsNε-(carboxymethyl)-lysineNε-(carboxyethyl)-lysine
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