Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left">Sample</td><td class="align_center">EAA/NEAA</td><td class="align_center">EAA/(EAA + NEAA)</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left"><i>Agrocybe chaxinggu</i> edible fungus powder</td><td class="align_center">55.81</td><td class="align_center">35.82</td></tr><tr><td class="align_left"><i>Pleurotus citrinopileatus</i> edible fungus powder</td><td class="align_center">72.03</td><td class="align_center">41.87</td></tr><tr><td class="align_left"><i>Flammulina velutipes</i> edible fungus powder</td><td class="align_center">52.62</td><td class="align_center">34.48</td></tr><tr><td class="align_left"><i>Lentinus edodes</i> edible fungus powder</td><td class="align_center">47.48</td><td class="align_center">32.20</td></tr><tr><td class="align_left"><i>Hericium erinaceus</i> edible fungus powder</td><td class="align_center">52.85</td><td class="align_center">34.58</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Comparative analysis of the mass fractions and composition of amino acids in 5 edible fungus powders.</div>

Journal of Food Quality

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Table 3

Table 3: Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids 

Table 3 | Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids 