Development of an organic coating powder and process standardization for coating of button mushroom (Agaricus bisporus) to enhance the shelf life
| dc.contributor.advisor | Shahi, N.C. | |
| dc.contributor.author | Thakur, Rajeev Ranjan | |
| dc.date.accessioned | 2019-01-21T11:42:23Z | |
| dc.date.available | 2019-01-21T11:42:23Z | |
| dc.date.issued | 2018-06 | |
| dc.description.abstract | Edible coating is a preservation technique which, not only increases the shelf life of perishable food commodity but also, maintains its quality characteristics during storage. This technique of preservation has been in use from many years back in the post harvest processing industry. However, it has some limitations such as, selection of different coating materials, use of chemicals and other non-food grade compounds in the coating process. Therefore, it has become essential to replace non-food grade material by a natural food grade material in the coating process. Additionally, large amount of apple peel waste is generated from apple processing industry every year. It contains high amount of phenolic compounds which needs to be utilized in a sustainable manner. It could be practically possible by incorporating the phenolic compounds of apple peel along with other essential compounds in the preparation of coating powder for perishable food commodity. Therefore, this research work was undertaken to develop an organic coating powder using naturally extracted compounds followed by the study of efficacy of coating powder and process standardization for coating of button mushroom. The compounds used for development of coating powder were apple peel powder (APP), carboxy methyl cellulose (CMC), tartaric acid and glycerol monostearate (GMS). Further, the study of efficacy of organic coating powder to enhance the shelf life of button mushroom was conducted. For the edible coating of button mushroom, independent parameters chosen were apple peel powder (APP) concentration (% w/v), CMC concentration (% w/v) and dipping time (s) in coating solution. The responses studied were weight loss (%), shrinkage ratio, water activity, color variation (_E*), microbial load {log (CFU/g)}, % FRSA and shelf life (days). Experiments were conducted using Box Behnken design. The experimental data was then analysed using Design expert 10.0.1 and the response functions were developed using multiple regression analysis and second order model was fitted for each response. Optimum conditions obtained for coating of button mushroom were 1.17 %w/v of apple peel powder (APP) concentration, 1.8 %w/v of CMC concentration and 75 s for dipping time and experimental values of responses at this condition were 9.47% of weight loss, 0.016 of shrinkage ratio, 0.97 of water activity, 3.88 color variation (_E*), 6.37 log (CFU/g) microbial load, 9.28 % FRSA and 5 days of shelf life. The composition of apple peel powder, carboxy methyl cellulose, tartaric acid and glycerol monostearate are 2.69g, 4.14g, 0.86g and 2.30g, respectively in 10g of coating powder. The model was found significant and the edible coated button mushroom remained safe to eat for almost 5 days at ambient condition. Also, it was found that the quality parameters of button mushroom coated with developed organic coating powder was maintained throughout its shelf life. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810091911 | |
| dc.keywords | organic foods, coating, powders, standardization, mushrooms, storage life | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 156 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Mushrooms | en_US |
| dc.sub | Processing and Food Engineering | en_US |
| dc.subject | null | en_US |
| dc.theme | Food Coating | en_US |
| dc.these.type | M.Tech | en_US |
| dc.title | Development of an organic coating powder and process standardization for coating of button mushroom (Agaricus bisporus) to enhance the shelf life | en_US |
| dc.type | Thesis | en_US |