Indian Journal of Ecology

Web of Science
  • Year: 2023
  • Volume: 50
  • Issue: 2

Effect of different drying treatments on functional and nutritional composition of oyster mushroom (Pleurotus ostreatus) powder

  • Author:
  • V. Pataiya, D. Bhati*, S.K. Singh1, D. Maurya2, D.B. Tyagi3, S. Sharma4
  • Total Page Count: 4
  • Page Number: 478 to 481

School of Agriculture, ITM University, Gwalior-474 001, India

1School of Agriculture, Lovely Professional University, Phagwara-144 001, India

2School of Agriculture Science, GD Goenka University, Gurugram-122 103, India

3Faculty of Agriculture Science, Mandsaur University, Mandsaur-458 001, India

4School of Allied Health Science, Jaipur National University, Jaipur-302 017, India

Abstract

Present study aimed to determine the effect of different drying treatments on functional, nutritional and organoleptic properties in dried oyster mushroom (Pleurotus ostreatus) powder. The fresh oyster mushrooms were dried under sun drying, vacuum drying @ 70°C, freezer drying@ -40°C, hot air drying@ 55°C and tray drying@ 50°C. The hot air drying recorded maximum oil holding capacity, hydration capacity, TSS and total sugars 2.47 gm/gm, 4.36 gm/gm, 3.40°B, 10.04 per cent, respectively. The proximate composition protein content wasalso high in hot air drying (17.10 gm/100gm) followed by vacuum drying @ 70° and freezer drying@ -40°C. The energy content was maximum in sun drying (333.02 Kocal/100gm) followed by tray drying@50°C and freezer drying@ -40°C. Calcium, sodium, potassium and magnesium were highest in hot air-drying method.

Keywords

Mushroom Flour, Processing, Mycelium, Sensory and functional properties