Value addition of Agaricus bisporus (Lange) Sing. through paste preparation
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Date
2021
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Punjab Agricultural University, Ludhiana
Abstract
Agaricus bisporus (button mushroom), most widely cultivated edible mushroom, serves the
potential to grow on agricultural wastes. Button mushroom being highly perishable in nature,
deteriorates immediately after harvesting. Due to this reason, the fresh mushrooms needs to
be processed for extending their availability throughout the year. This can be achieved by
implementing adequate post harvesting technology and processing into value added products.
Therefore, the present work has been dealt with preparation of mushroom paste for shelf life
improvement and utilization of this paste as supplement in pasta and soups and as an
ingredient in noodles and cookies. The strain U3 showed maximum yield potential (16.38
kg/q compost) by short method of compost as compared to long method. The different
mushroom pastes (MP I, MP II, MP III) were prepared and stored at room and refrigerated
temperature in glass containers, plastic containers and tetra-packs. All the mushroom pastes
showed acceptable physical, chemical and microbial properties at refrigerated temperature in
glass containers followed by tetra-packs and plastic containers. Among these three mushroom
pastes, MP I showed higher appearance score in glass containers while MP II showed better
color and taste score in tetra-packs at refrigerated temperature. The chemical properties (total
soluble solids, total sugars and ascorbic acid) and microbiological count were acceptable for
MP I in glass containers at refrigerated temperature. Protein content (7.68µg/ml) was
maximum in glass containers for MP (control) followed by MP I up to 15 days. Pasta and
cookies prepared from MP I was found to be most appropriate in terms of organoleptic
properties. While for preparing soup and noodles, all the mushroom pastes were found to be
equally good in terms of all parameters such as color, flavor, texture, taste and overall
acceptability. Thus, the preparation of value added products not only extend the shelf life but
also enhance the income by value addition and marketing.
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Citation
Jaspreet Kaur (2021). Value addition of Agaricus bisporus (Lange) Sing. through paste preparation (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.