Value addition of Agaricus bisporus (Lange) Sing. through paste preparation

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dc.contributor.advisorSharma, Shivani
dc.contributor.authorJaspreet Kaur
dc.date.accessioned2021-07-28T06:48:22Z
dc.date.available2021-07-28T06:48:22Z
dc.date.issued2021
dc.description.abstractAgaricus 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.en_US
dc.identifier.citationJaspreet Kaur (2021). Value addition of Agaricus bisporus (Lange) Sing. through paste preparation (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810170976
dc.keywordsAgaricus bisporus, compost, postharvest technology, perishabililty, shelf life, storage, value addition.en_US
dc.language.isoEnglishen_US
dc.pages98en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemValue addition of Agaricus bisporus (Lange) Sing. through paste preparationen_US
dc.subMicrobiologyen_US
dc.themeValue addition of Agaricus bisporus (Lange) Sing. through paste preparationen_US
dc.these.typeM.Scen_US
dc.titleValue addition of Agaricus bisporus (Lange) Sing. through paste preparationen_US
dc.typeThesisen_US
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