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
School of Agriculture, ITM University, Gwalior-474 001, India
*E-mail: bhati.dashrath.1@gmail.com
Online published on 22 September, 2023.
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.
Mushroom Flour, Processing, Mycelium, Sensory and functional properties
