Abstract
The present investigation was conducted to study the physicochemical characteristics of oyster mushroom (Pleurotus florida) and effect of various pretreatment processs on the physico-chemical properties after dehydration. Dehydration was done using various methods i.e.oven drying at 40OC, 60OC and sun drying after giving pretreatments including blanching in water, blanching and steeping for 2 minutes in (NaCl + citric acid) solutions. Dehydration was found to be an effective method in extending shelf-life of mushroom. Rehydration time of different types of dehydrated samples ranged from 5:00 to 13:50 minutes. The untreated mushroom dried in sun showed the lowest rehydration time while the blanched (NaCl+Citric acid) sample oven dried at 60OC had the highest value. It was observed that rehydration ratio of untreated mushroom oven dried at 40OC had the highest value (5.07) and blanched sample oven dried at 60OC had lowest value. Brittleness was found to be significantly higher in blanched samples in comparison with only steeped samples.
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