Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
Online published on 3 January, 2013.
Blanching time of nine minutes in boiling water was found to be optimum for inactivation of peroxidase and catalase enzymes. An acceptable quality preserved mushroom was obtained by layering, in addition to pricking with 0.5 per cent citric acid. The preserved product was evaluated for its proximate composition, physico-chemical nature and sensory characteristics.
Mushroom, Preservation, Physico-chemical characters, Quality
