Quality Evaluation Of Oven Dried And Fresh Oyster Mushroom Store At Room Temperature

Abstract

The experiment entitled “oyster mushroom” was conducted in the laboratory of Food Science at the Nuclear Institute for Food and agriculture (NIFA), Peshawar during the month of April, 2014.The objective of the research was to study the physic-chemical analysis (Moisture, Protein, Sensory Evaluation) in fresh and dried oyster mushroom. The maximum mean value of moisture was T 0 (88.5) and minimum mean value was T 1 (5.16). The maximum mean value of protein was T 1 (20.2) and minimum mean value was T 0 (3.43).Maximum mean value of color was T 1 (6.62) while the minimum mean value was T 0 (5.85). The maximum mean value of taste was T 1 (7.52), The maximum mean value of taste was T 1 (7.14) and The maximum mean value texture was T 1 (7.56) was noted in oven dried mushroom. While maximum T 0 (88.5) moisture content was recorded in fresh mushroom. Hence the statistically result was shown that the oven dried oyster mushroom more significant than fresh oyster mushroom. The maximum (88.5) moisture content was recorded in fresh mushroom, maximum (20.2) protein content was observed in oven dried mushroom, organolyptic result may be found more significant in oven dried oyster mushroom.