International Journal of Agricultural Engineering

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Nutritional Content of Different Pretreated Mushroom (Pleurotus Florida) Powders


Affiliations
1 Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India
2 Department of Plant Pathology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India
3 Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India
     

   Subscribe/Renew Journal


Experiments were carried out to develop mushroom powder using oyster mushroom (Pleurotus florida) with three different treatments. Products were kept in pet jar during storage. Physico-chemical parameters like moisture, ash, fat, protein, crude fibre, sugar, carbohydrates, energy, fatty acids, minerals, vitamins etc. were evaluated. Investigation for organoleptic evaluation of the products was also performed during storage. On the basis of the experimental data it may be concluded that blanched mushroom powder samples contains minimum moisture, due to rapture of cells during blanching process. In most cases, values like ash, protein, fat, carbohydrates, sugar, energy and mostly vitamins; KMS treated samples were found superior over control and blanched samples. During organoleptic evaluation KMS treated mushroom powder sample got better score over other samples.

Keywords

Mushroom Powder, Nutritional Content, KMS, Sensory Evaluation.
Subscription Login to verify subscription
User
Notifications
Font Size


  • AACC (1995). Approved method of the AACC. 9th Edition, American Association of Cereal Chemists, St. Paul.

  • AOAC. (1990). Official methods of analysis. AOAC International suite 500481 North Fredrick Avenue Gaithersburg, Maryland 20877- 2417, USA.

  • Chamberlain, J., Bush, R. and Hammett, A. (1998). Non-timber forest products: The Other Forest Products. F. or Prod. J., 48 : 10–19.

  • Chung, H.C., Park, Y.H. and Kim, Y.S. (1981). Basic information on the characteristics of strains of oyster mushroom. Korean J. Mycol., 9:129–132.

  • Devece, C., Rodríguez-Lopez, J. N., Fenoll, J.T., Catala, J. M., De los Reyes, E. and Garcia-Canovas, F. (1999). Enzyme inactivation analysis for industrial blanching applications: comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity. J. Agric.& Food Chem.,47 (11) : 4506-4511.

  • Manzi, P., Aguzzi, A. and Pizzoferrato, L. (2001). Nutritional value of mushrooms widely consumed in Italy. Food Chem., 73 (3) : 321–325.

  • Pearson, D. (1976). The chemical analysis of foods. 7th Ed., Churchill Livingstone, Edingburg .

  • Singh, K. and Thakur, M. (2016) Formulation, organoleptic and nutritional evaluation of value added baked product incorporating oyster mushrooms (Pleurotus ostearus) powder. Internat. J.Food Sci.& Nutr., 1(6): 16-20.

  • Verma, A. and Singh, V. (2017). Formulation and quality evaluation of mushroom (Oyster mushroom) powder fortified potato pudding. Asian J. Dairy & Food Res., 36 (1):72-75.

  • WEBLOGRAPHY

  • Park, K. (2001).Nutritional value of a variety of mushrooms. . January. 5 p. Bahri saiful, S. and Rosli Wan, W.I. (2016).


Abstract Views: 273

PDF Views: 0




  • Nutritional Content of Different Pretreated Mushroom (Pleurotus Florida) Powders

Abstract Views: 273  |  PDF Views: 0

Authors

Tarun Kumar
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Samsher
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Suresh Chandra
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Neelesh Chauhan
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Gopal Singh
Department of Plant Pathology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Vaishali
Department of Agricultural Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India

Abstract


Experiments were carried out to develop mushroom powder using oyster mushroom (Pleurotus florida) with three different treatments. Products were kept in pet jar during storage. Physico-chemical parameters like moisture, ash, fat, protein, crude fibre, sugar, carbohydrates, energy, fatty acids, minerals, vitamins etc. were evaluated. Investigation for organoleptic evaluation of the products was also performed during storage. On the basis of the experimental data it may be concluded that blanched mushroom powder samples contains minimum moisture, due to rapture of cells during blanching process. In most cases, values like ash, protein, fat, carbohydrates, sugar, energy and mostly vitamins; KMS treated samples were found superior over control and blanched samples. During organoleptic evaluation KMS treated mushroom powder sample got better score over other samples.

Keywords


Mushroom Powder, Nutritional Content, KMS, Sensory Evaluation.

References