Development and evaluation of oyster mushroom (Pluerotus ostreatus) mayonnaise

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dc.contributor.advisorRitu
dc.contributor.authorMutyala Greeshma Sree
dc.date.accessioned2023-12-19T11:59:10Z
dc.date.available2023-12-19T11:59:10Z
dc.date.issued2023-08
dc.description.abstractThe oyster mushroom (Pleurotus Sp.) is one of the most popular types of mushrooms in India. Despite of numerous benefits, they have short shelf-life. Alternative solutions to this problem include developing value-added oyster mushroom products. Oyster mushroom powder being low in moisture (5-8%) have better shelf life compared to fresh oysters. Mayonnaise is a semisolid oil in water (O/W) emulsion made by carefully blending egg yolk, oil, vinegar, and spices. To achieve the appropriate consistency and texture, eggless mayonnaise also comprises several gums and hydrocolloids such as carboxymethyl cellulose, guar gum, xanthan gum, alginates, and pectin. The research work entitled “Development and evaluation of Oyster mushroom (Pluerotus ostreatus) mayonnaise” found that the oyster mushroom powder contained 47.42% carbohydrates, 31.92% protein, 5.75% ash, 6.50% moisture, 1.46% fat, and 7.41% crude fiber. The antioxidant activity of oyster mushroom powder was 91.15% inhibition of DPPH, whereas total phenols were 6.43 TAE/g, and browning (OD) was 0.27. Oyster mushroom powder was incorporated in different percentages ranging from 10 to 40% in egg mayonnaise receipe. On the basis of sensory evaluation score, 10% oyster mushroom powder was selected to prepare vegan oyster mushroom mayonnaise. Vegan oyster mushroom mayonnaise was prepared with 10%oyster mushroom powder and 1% (w/v) xanthan gum as substitute for egg yolk. Vegan mayonnaise variants were selected for further analysis and results were compared with egg mayonnaise variants. With addition of oyster mushroom powder, moisture and fat content decreased, protein, crude fiber and ash content increased, and viscosity of mayonnaise samples increased with addition of mushroom powder. During storage, moisture content, pH, emulsion stability, anti-oxidant activity got decreased and titratable acidity, acid value, peroxide value, browning, viscosity of mayonnaise got increased.Addition of preservatives and storage at refrigeration temperature supported the safety and quality of vegan mushroom mayonnaise. Overall, the developed product is nutritionally rich, egg yolk free, and have better perception among vegan mayonnaise variants by sensory panelists. This is innovative product developed with new flavor profile and enhanced nutritional value.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810203847
dc.language.isoEnglish
dc.pages56+vi+I
dc.publisherCCSHAU, Hisar
dc.subFood Science and Technology
dc.themeDevelopment and evaluation of oyster mushroom (Pluerotus ostreatus) mayonnaise
dc.these.typeM.Sc
dc.titleDevelopment and evaluation of oyster mushroom (Pluerotus ostreatus) mayonnaise
dc.typeThesis
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