Previous slide
Next slide
Toggle fullscreen
Open presenter view
6.2 Food Production: Fungi
Introduction
Fungi, including mushrooms and yeast, play diverse roles in the food industry.
Contribute to food production, preservation, nutritional value, and flavor development.
Importance of Mushrooms in Food Industry
Food Source & Culinary Delicacy:
Edible mushrooms are cultivated for human consumption, valued for "umami" flavor and versatile textures.
Nutritional Value:
Rich in protein, fiber, vitamins (B, D, E), and minerals (calcium, iron, zinc).
Meat Alternatives:
Used as substitutes in plant-based products due to meaty texture and umami.
Food Value Enhancement:
Extracts/powders enhance nutritional and sensorial profiles of various foods.
Functional Foods:
Contain bioactive compounds for immune support, anti-inflammatory, and antioxidant properties.
Importance of Yeast in Food Industry
Key Fungus:
Saccharomyces cerevisiae
(fermentation capabilities).
Baking:
Leavening agent; ferments sugars to produce CO₂ gas, causing dough to rise.
Brewing:
Essential for alcoholic beverages (beer, wine, spirits); ferments sugars into alcohol and CO₂.
Fermented Foods:
Used in various other fermented foods for flavor, texture, and preservation.
Flavor Enhancement:
Yeast extracts used as flavoring agents.
Nutritional Value:
Source of protein, enzymes, and vitamins (used in nutritional supplements).