How to Preserve White Truffles from the Orientale Region
DOI:
https://doi.org/10.56147/jbhs.2.2.22Keywords:
- White truffles,
- Tirmania nivea,
- Tirmania pinoya,
- Eastern Morocco,
- Conservation
Abstract
The preservation of truffles is one of the major problems facing this quality product of the Moroccan terroir.
The aim of the present work is to contribute to the development of certain conservations techniques for white Terfess (Tirmania nivea and Tirmania pinoya) from the eastern region.
Various preservation methods are used: Air drying, steaming at different temperatures in whole and sliced form, autoclaving at varying temperatures and pH levels, as well as in a sodium chloride solution with citric acid, freezing, powdering, jamming, to give an idea of their advantages.
The major drawback is shelf life. The processes for preserving carpophores in the form of oven slices, freezing, powder or jam show very satisfactory results. Organoleptic assessment by tasting has also produced acceptable results for oven-dried tench and freezing methods.
