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

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.