Studies on preparation and preservation of value-added products from specialty mushrooms
| dc.contributor.advisor | Verma, Anil Kumar | |
| dc.contributor.author | Sood, Aayush | |
| dc.date.accessioned | 2023-12-06T15:16:47Z | |
| dc.date.available | 2023-12-06T15:16:47Z | |
| dc.date.issued | 2022-12-08 | |
| dc.description.abstract | The suitability of Pleurotus ostreatus (oyster mushroom) and Lenlinulla edodes (Shiitake mushroom) type' of mushrooms were evaluated for preparation of value-added products like instant soup mix and cookies. Mean weight in both types of mushroom ranged between 24.73-36.70 g with highest weight recorded in Leminulla edode . The mushrooms were regarded as rich source of bio active substances as they contained substantial proportion of Crude fiber (8.07- 15.78%), Crude fat (0.26-0.38%), Crude protein (1.81-2.9 1%) and tota l phenol 45. 5-59.59 mg GAE/100g) besides 10.22- 12.41 % total solids, 3.71-15.46 mg/100g ascorbic acid and 1.4 -1.67 % ash content. The stalk length and stalk diameter of Pleurotus ostreatus and Lentinula edodes ranged from 3.22-5.26 cm and 0.9- l .3 cm, respectively. Prior to drying, the suitability of different pretreatment of citric acid was also evaluated. Drying time, drying rate and dehydration rat io was reduced whereas, on the other hand increase in concentration of citric acid caused reduction in powder y ield. With respect to drying characteristics and physicochemical characteristics, 2 % citric acid pretreatment of mushrooms was found to be most appropriate. The powder obtained from Lentinula edodes mushrooms contained 7.43- 6. 16 % ash content 7.07-6.48 pH, 1.98-2 .35 mg/100g ascorbic acid, 12.33 -12.58 mg GAE/g, 345.33-345.75 Kcal/100 g energy value, 9.36-8.64 % crude fiber,0.77-0.98% Reducing sugars, 3.88-4.08 % total sugars while Pleurotrus ostreatus mushroom powder contained 7.57 -6.27 % ash content, 6.97-6.77pH, 2.33-2 .66 mg/100g ascorbic acid, 9.47-9.68 mg GAE/g total phenol, 313.23-313.27 Kcal/ 100g energy value, 6.55-5.66 % crude fiber, 3.35-3.81% reducing sugar, 5.08-5.67% total sugars. Incorporation of 20 per cent mushroom powder in instant soup mix has been found most acceptable on basis of organoleptic attributes. Whereas, 10% mushroom powder incorporation for preparation of cookies have been rated best. Storage of both instant soup mix and cookies at refrigerated temperature (2-4°C) upto 120 days and 90 days respectively was found most appropriate. The Crude fiber content in instant soup mixes and cookies prepared from Lentinula edodes and Pleurotus ostreatus types of mushrooms increased with an increase in mushroom powder proportions. Among different recipes used for preparation of instant soup mixes from powder obtained from Pleurotus ostreatus, the crude fiber content was minimum (1.63%) in Recipe (R-1) and maximum(2.92%) with Recipe (R-IV) whereas , in case of Lentinulla edodes, the crude fiber ranged between 1.63-3.05 per cent. The cost of production for preparation of mushroom instant soup mix and cookies after adding 20 percent profit margin were found to be Rs.63/10g, Rs 60/10g Rs and 200/100g and 170/ 100g respectively for Pleurotus ostreatus and Lentinula edodes. Thus, both Lentinulla edodes and Pleurotus ostreatus mushrooms can be successfully utilized for developing dried mushroom powder and further their utility in value added products. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810202289 | |
| dc.keywords | oyster Mushroom | |
| dc.keywords | Food science and Technology | |
| dc.keywords | Lentinula edodes | |
| dc.language.iso | English | |
| dc.pages | 95+Vii | |
| dc.publisher | College of Horticulture and Forestry, Dr YSP UHF, Neri, Hamirpur(H.P.) | |
| dc.sub | Food Science and Technology | |
| dc.theme | Preparation and preservation of value-added products from speciality mushrooms | |
| dc.these.type | M.Sc | |
| dc.title | Studies on preparation and preservation of value-added products from specialty mushrooms | |
| dc.type | Thesis |