POSSIBILITIES OF USING Coriolus versicolor LYOPHILIZED EXTRACTS IN THE INDUSTRIAL PRODUCTION OF SOUPS

Abstract

The aim of this research was to determine the chemical composition of fresh and dried Coriolus versicolor medicinal mushroom and to produce aqueous and ethanol extract. Moreover, dehydrated soups were produced as follows: Variant 1 – control; Variant 2 – Bio-Soup enriched with aqueous extract from Coriolus versicolor; Variant 3 – Bio-Soup enriched with ethanol extract from Coriolus versicolor. Both Bio-soups were produced in industrially conditions and without MSG. All of the analysed parameters were significantly (p<0.05) higher in the dried mushroom, compared to the fresh samples. On the other hand, in terms of the mineral matters, dried Coriolus versicolor was characterized with the highest nitrogen (N) content (2.53 %), and with the lowest phosphorus (P2O5) content (0.75 %). Both aqueous and ethanol extract were suitable for application in the dehydrated vegetable soup. Furthermore, all of the variants were characterized with stable chemical composition during the storage period of 90 days. Variants 2 and 3 were characterized with higher (p<0.05) values for the tested parameters, compared to the control one. Nevertheless, soup enriched with aqueous extract from Coriolus versicolor showed higher (p<0.05) values for the analysed chemicals parameters, compared to the soup enriched with ethanol extract from Coriolus versicolor. In this way, a new, functional product is obtained, with increased nutritional value, compared to conventional vegetable soup. At the same time, this new product does not contain chemical additives, which further increases its value.