Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment

Shiitake (Lentinula edodes) is well-known for its distinct flavor and texture as well medicinal nutritional properties. Small good grade fresh shiitake mushrooms are highly perishable have a low commodity value in the Taiwan market. As result, these frequently used raw materials vacuum-fried crisps. However, manufacturers continue to use traditional maltose (MO) syrup with no functional properties sweetener, stipes discarded, increasing production costs. Isomalto-oligosaccharide (IMO) oligosaccharide sweetener health benefits. The purpose of this research study IMO processing crisps replace MO, reusability stipes. In manufacture cap stipe crisps, 30–40°Brix replaces 35°Brix MO syrup. Vacuum-fried crisps’ quality characteristics were determined using physicochemical sensory evaluation. results showed that centrifuged caps reach equilibrium after 3 h being soaked various concentrations 90–95°C L*, a*, b*, h*, c* values decreased increase level breaking force was less than crude protein fat content increased, but carbohydrate increased. For nine-point hedonic test, scores without seasoning powder 6.9–7.4 6.1–6.5, respectively. Addition increased overall 8.1–8.2 7.2–7.4, Overall, addition reduced calories benefits Furthermore, result can also be make profitability manufacturers.