Osmotic dehydration of mushroom
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Date
2020
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Publisher
DRPCAU, Pusa
Abstract
Fresh and good quality Button mushrooms were procured from the Mushroom Research Unit Dr.RPCAU, Pusa, and were washed thoroughly under running water and followed by cutting into slices of 5 mm thickness before cutting ends. Osmotic dehydration experiments were conducted by employing CCR design for three independent variables at five levels [Salt Concentration (SC) - 10, 15, 20, 25, 30 %; Solution Temperature (ST) - 45, 50, 55, 60, 65 oC; Immersion Time (IT) - 60, 120, 180, 240, 300 min.]. A total 20 combinations of these independent variables were formed to see their effect on different dependent variables like Water Loss (WL, %), Solute Gain (SG, %) and Weight Reduction (WR %) of osmo-dehydrated product. Out of total 20 experiments, the best combination was selected on the basis of optimization by Response Surface Methodology. Second order multiple regression equations were developed for all the dependent variables to know the effect of independent variables. Osmotic dehydration treatment facilitates better results with optimum solution of SC-10.21 %, ST- 50℃ and IT - 120 minutes with an optimized yield as WL- 52.585 %, SG- 5.946 % and WR of osmo-dehydrated sample- 47.023 % with desirability 0.878. A laboratory model tray dryer was used for drying of Button Mushroom. Three different samples of Button Mushroom Slices viz. untreated, blanched and optimized osmosed samples were taken for drying experiment at each level of drying air temperature (50, 60 and 70oC). Drying time, drying rate and moisture reduction were calculated later on the basis of observed data. Drying of osmosed Button Mushroom slices at 70oC drying air temperature provided shortest drying time to produce best quality dried product as compared to blanched and untreated Button Mushroom samples. The drying time of osmosed sample was reduced to 480 minutes as compared to 600 and 660 minutes taken by blanched and untreated button mushroom samples. The dehydrated and dried button mushroom slices were taken for quality evaluation by sensory method, rehydration and proximate composition analysis. The above osmotically dehydrated button mushroom samples showed best rehydration characteristics like Rehydration ratio of 4.98 and coefficient of rehydration of 0.493 to yield good quality rehydrated sample which can be preserved and used during off-season.
Key Words: Button Mushroom, Osmotic dehydration, CCR Design, Response Surface Methodology, Salt concentration, Solution temperature, Immersion time, Water loss, Salt gain, Drying air temperature, Drying rate, Quality evaluation, Rehydration, Sensory evaluation, Proximate composition analysis.