Although dietary fiber has been recognized as an unnecessary ingredient due to its non-digestible nature in the body, it has recently received much attention due to its role in contributing to the fermentation of body microorganisms in the large intestine. Current food consumption trends are emphasized on improving the health and environmental health function and this kind of food consumption is also growing rapidly. Shiitake mushroom is a typical food of this kind and also one of the Koreans’ favorite food. Dietary fiber is referred to hard indigestible carbohydrate polymer by human digestive enzymes, Dietary fiber has various roles in human body such as bowel activity, cholesterol regulation, postprandial blood glucose increase inhibition. Dietary fiber is likely to do the roles in the disease prevention and treatment such as cancer, diabetes, constipation, high blood pressure so it has been to be referred to the sixth nutrients as important as other nutrients. The A.O.A.C. method of the dietary fiber were used in each country and Korea uses A.O.A.C.991.43 as a standard. Dietary fiber analysis involves several steps such as sample preparation, enzyme digestion, filteration, and weighing, which is likely to cause experimental deviations. To verify the measurement method of dietary fiber, we repeatedly tested eight times using SRM 3233 and compared the values and deviations with literature values. After that, we analyzed the various nutritive components of Shiitake mushrooms focused on dietary fiber contents in various cooking method. Those are consumed through a variety of heat treatment rather than being raw, we studied the nutrient change due to a variety of heat treatment methods. The water soluble and insoluble dietary fiber values of shiitake mushroom were obtained by using a device that automated standardized A.O.A.C.991.43. Mushrooms are consumed in raw or cooked form and processed into dried form for long-term storage. Component variation is also an important part when using dried and stored mushrooms for cooking. Shiitake mushrooms were divided into fresh mushrooms and pillar mushrooms, and the main nutrients were measured by changing the cooking method to raw, poached and dried. According to the cooking method, dietary fiber content was varied from 7.5% to 45.1%, and water soluble dietary fiber was 1.0 ~ 4.3% and insoluble dietary fiber was 6.1 ~ 41.2%.

Nutritional analysis and study of shiitake mushrooms focusing on the dietary fiber content

2019 Fall National Meeting

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