Thumbnail Image

M. Sc. Dissertations

Browse

20071
Reset filters
Subject: Foods and Nutrition × Author: Anu × End date: 2016 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Utilization of oyster mushroom (Pleurotus florida) for preparation of value added bakery products
    (CCSHAU, 2007) Anu; Sehgal, Salil
    The present study was conducted on oyster mushroom (Pleurotus florida) grown on two substrate i.e. wheat straw and Brassica straw to evaluate its suitability for preparation of powder and its utilization for value addition. Nutritional composition, shelf life and microbiological quality of value added baked products were also studied. The powders were prepared by using different drying methods i.e. sun, solar and oven drying. Among all powders, oven dried blanched powder secured significantly higher mean scores for overall acceptability as compared to other types of dried powders. Blanched samples obtained minimum values of all physico-chemical properties. Moisture, fat, crude protein, ash, crude fibre and vitamin content of control and blanched mushroom powder ranged from 86.78 to 89.95, 1.66 to 1.71, 23.25 to 26.21, 5.51 to 7.90, 8.60 to 11.60 per cent and 0.01 to 0.05 mg/100g, respectively. ADF, NDF and pectin content of control and blanched mushroom powder ranged from 15.38 to 17.98, 39.56 to 43.62 and 0.24 to 1.08 per cent, respectively. Energy content of mushroom powders varied from 410.25 to 418.01 Kcal/100g. Total calcium, iron and zinc content of control and blanched powders ranged from 61.32 to 68.48, 11.02 to 12.17 and 13.04 to 13.31 mg/100g. In vitro availability of calcium, iron and zinc contents of control and blanched mushroom powders ranged from 51.25 to 58.20, 56.70 to 66.60 and 60.33 to 66.27 per cent, respectively. polyphenols and phytic acid were found in the range of 179.28 to 190.86 and 39.15 to 43.12 mg/100g. In vitro protein digestibility varied from 63.80 to 66.65 per cent, respectively. Value added baked products i.e. atta biscuits, sweet and salty biscuits, cake, bread, nan-khatai and melting moments were found in the category of ‘liked very much’ to ‘liked moderately’on the basis of organoleptic scores. Products prepared from powder of mushroom grown on wheat straw were found superior organoleptically as compared to products prepared from powder of mushroom grown on Brassica straw. Significant increase was found in protein content, crude fibre, ash, non-reducing sugars, ADF, NDF, pectin, β-carotene, total minerals content in the baked products at both level of supplementation i.e. 5 and 10 per cent. Shelf life study indicated that the mean scores for all organoleptic characteristics of powders and products from both type of cultivated mushroom were found in the category of ‘liked moderately’ to ‘liked slightly’ even after three months of storage. The microbiological quality of all the products was also good. The study this indicated that all the baked products prepared by incorporating 5 and 10 per cent mushroom powders were nutritionally superior, organoleptically acceptable and could be stored safely upto three months.