Effects Of Mushroom Powder Research Articles

Effect of mushroom powder (Pleurotus ostreatus and Pleurotus djamor) on skin coloration and inflammation in siamese fighting fish (Betta splendens)

ABSTRACT Skin coloration and immune status are the most valued characteristics when raising Betta splendens. We evaluated the effects of enriching a cladoceran diet with Pleurotus ostreatus or P. djamor mushroom powder on coloration, response to induced injury, and growth of B. splendens. Seventeen fish per treatment (weight 0.60 ± 0.2 g) were assigned to three diets: Cladoceran powder (CP), CP enriched with P. ostreatus mushroom powder (CP + PO), and CP enriched with P. djamor mushroom powder (CP + PD). We evaluated color intensity, responses to induced injury, growth and condition factor (K) with each diet. We found that skin coloration and response to induced injury were improved with mushroom-supplemented diets. Body length and weight were higher with CP, while K was higher with CP and CP + PD diets (K = 3.29 and 2.66, respectively) than with CP + PO (K = 1.82). Our results contribute insights into the benefits of mushroom-supplemented diets for enhancing aquaculture.

The drying rate of mushroom on tray dryer and effect of mushroom powder on organoleptic properties of Batagor

Oyster mushrooms and straw mushrooms are currently great demand in the food industry. Mushrooms have the characteristics that are easily damaged and decomposed. The effort of preserving mushrooms is by drying using hot air at a certain temperature and flow rate. The purpose of this study was to determine the drying rate of oyster mushrooms and straw mushroom in variations temperature and flow rate of hot air. In this study, the drying of mushrooms was carried out with a tray dryer that has a stacking rack with dimensions of 30 cm x 25 cm. The temperature variations used were 30, 40, 50ºC and the dryer air flow rate was 1, 2, 3 m/s. The dried mushroom with a moisture content of less than 10% is mashed to a powder then added to the food (Batagor) for an organoleptic test. The best drying result is obtained at temperature 50°C and flow rate of 3 m/s with a drying rate of 1.52 kg water/m2.h. Organoleptic test on Batagor produces the most preferred flavour by using type mushroom of Volvariella volvacea, and for aroma and texture preferably with Pleurotus ostreatus.

The Effects of Mushroom Powder on the Quality of Cake

The fresh mushroom and mushroom powder were analysed for their composition. Mushroom powder was incorporated in the formulations of cake at 0, 5, 10, 15 and 20% by weight. The effect of various levels of mushroom powder on the physico-chemical properties and nutritional quality of cakes had been observed. Mushroom powder at 15% addition level significantly improved colour, flavour and texture of cake. Cakes were also prepared by incorporating various levels (0-20%) of mushroom powder in plane cake formulations to evaluate optimum level of powder addition. It was observed that in achieving acceptable cake quality, in terms of volume significantly higher amount (10-15%) of mushroom powder could be incorporated in cake formulations. Compositional analysis of cake showed that cake containing mushroom powder had higher protein and fat content and lower carbohydrate content than the control cake. The cakes containing various levels of mushroom powder were evaluated for their sensory attributes by a panel of 10 tasters. The results revealed that the colour and flavour of cake containing mushroom powder was significantly different from the control cake. The texture of the cakes with mushroom powder was equally acceptable to the control cake. The overall acceptability of the cakes with mushroom powder was equally acceptable to the control cake.DOI: http://dx.doi.org/10.3329/pa.v21i1-2.16769 Progress. Agric. 21(1 & 2): 205 - 214, 2010