Abstract
White button mushroom (Agaricus bisporus L.) was subjected to osmotic dehydration at different concentrations of common salt (sodium chloride) i.e. 10, 15, 20 and 25% and sugar solution i. e. 50, 60 and 70°B and dried in hot-air oven at 55 ± 2 °C. There were about 31.2, 29.4, 27.2 and 24.4% reduction in weight with 10, 15, 20 and 25% salt solutions and 35.4, 38.3 and 38.8% with 50, 60 and 70°B sugar solution respectively. It took about 240, 220, 200 and 180 minutes to dry samples after osmotic treatment with 10, 15, 20 and 25% salt concentration and 240, 220 and 220 minutes with 50, 60 and 70°B sugar solution respectively. The untreated samples took about 340 minutes for complete drying. The colour was brighter for samples dried after OT with 25% salt and 70°B sugar concentrations having lowest optical density (OD) values. The dried products were packed in 200 gauge polypropylene bags and stored at ambient condition for one year. The chemical, microbial and organoleptic changes were monitored for one year. Storage study showed that there was marginal increase in moisture content and decrease in organoleptic quality of osmoa-air dried (OAD) mushroom slices. The samples dried after osmosis with 25% salt and 70°B sugar concentrations were found microbiologically safe and organoleptically acceptable up to one year of storage at ambient condition.
Highlights
Mushrooms are edible fungi of commercial importance and their cultivation and consumption has increased substantially due to their nutritional value, delicacy and flavor[1]
Much work has been done on processing aspects of white button mushroom such as drying[5], preparation of soup powder[6], pickle[7], chutney[8], bakery products such as bread[9], biscuits[10] and its incorporation with other fruits and vegetables such as tomato-mushroom mixed ketch-up[11] and tomato-mushroom mixed soup[12]
In order to minimize wastage and maximize its use, an effort has been made for development of osmo-air dried (OAD) mushroom slices
Summary
Mushrooms are edible fungi of commercial importance and their cultivation and consumption has increased substantially due to their nutritional value, delicacy and flavor[1]. It is highly perishable and has a short shelf life of 3–5 days at 2°C and around 1–2 days under ambient These can serve as a functional foods and as a source of drugs and nutraceuticals due to their antioxidant, antitumor and antimicrobial properties[3] Because of their short shelf-life under normal ambient conditions of temperature and humidity, their preservation is of most importance[4]. Colour, aroma and nutritional compounds[13] It is a technique of production of shelf-stable foods by placing the solid food in sugar or salt solution of high osmotic pressure and removal of moisture. Products were stored at room temperature (21-35°C) and changes in keeping quality were observed upto one year at 2 months interval
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