Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand
Online published on 3 January, 2013.
The textural characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience) of mushroom preserve decreased significantly (P ≤ 0.01) with storage. All textural properties showed similar trend during storage at 27±1°C and 35±1°C. During storage acidity % increased whereas, pH and TSS decreased. The total plate, yeast and mold count decreased significantly due to storage, and no counts were detected after 30 days of storage. The overall acceptability of preserve increased significantly with the advancement of storage.
Mushroom, Preserve, Texture profile analysis, Chemical, Microbiological characteristics
