Influence of different drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation

Moumita, Das and Mayookha, V. P. and Geetha, V. and Chetana, R. and Suresh Kumar, G. (2023) Influence of different drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation. Journal of Food Science and Technology, 60 (4). pp. 1342-1354. ISSN 0022-1155

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Abstract

Three different drying methods: hot-air-drying (HAD), dehumidified drying (DD) and freeze drying (FD) were used to dry Indian white button mushrooms (Agaricus bisporus). Dehumidified drying method has been proposed as an alternative technique to improve the quality of dehydrated mushroom. Mushroom powder obtained by DD method had 33.29% protein, 17.21% uronic acid, and 10.93% ash content. It was also a good source of ergosterol (422.18±5.80 mg/100 g dw), which is known as the precursor of Vitamin D2. Ethanolic extract of mushroom powder showed good antioxidant activity with lower DPPH IC50 value (7.16±0.23 mg/mL) and also lower EC50 value of ABTS (4.36±0.04 mg/mL). Mushroom powder is added to ready to cook green gram based chilla mix (vegetable omelette mix) at 10%, 20% and 30% levels. The effect of incorporation of mushroom powder on quality characteristics of the formulation was studied. The results showed that the ready to cook mix containing 20% of mushroom powder had protein: 23.33 g; total dietary fiber: 10.75 g; ergosterol: 79.08 mg and also important minerals like calcium: 99.57 mg; potassium: 1203.49 mg; magnesium: 137.80 mg and zinc: 2.23 mg in 100 g of formulation. The formulated products were shelf-stable at ambient temperature for three months.

Item Type:	Article
Uncontrolled Keywords:	White button mushrooms · Drying techniques · Physicochemical properties · Ergosterol · Chilla mix
Subjects:	600 Technology > 05 Chemical engineering > 02 Drying, Dehydration 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 29 Microbiological food > 03 Mushroom
Divisions:	Dept. of Biochemistry Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	24 Apr 2024 06:56
Last Modified:	24 Apr 2024 06:56
URI:	http://ir.cftri.res.in/id/eprint/17534

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