Development and quality evaluation of pink oyster mushroom (pleurotus djamor) and barnyard millet (Echinochloa frumentacea) incorporated cutlet mix
| dc.contributor.advisor | Kushwaha, Archana | |
| dc.contributor.author | Nayak, Harapriya | |
| dc.date.accessioned | 2019-01-03T04:47:25Z | |
| dc.date.available | 2019-01-03T04:47:25Z | |
| dc.date.issued | 2018-05 | |
| dc.description.abstract | Mushrooms are called ‘white vegetables’ or ‘boneless vegetarian meat’ and possess significant nutritional and medicinal properties and often are referred as “Neutraceuticals”. One of the greatest challenges today is to develop inexpensive food that are nutritionally superior having therapeutic value and at the same time highly acceptable to the consumer.Therefore, among the different cultivated species of mushroom for food purpose pink oyster mushroom (Pleurotus djamor) was selected because of its unique taste, flavour, high nutritional values, anti-oxidant, antimicrobial and medicinal properties.The mushroom is highly perishable due to its high moisture content. Hence, there is a need to preserve the mushroom in the dried form for enhancing its nutrient density and increase its shelf life. Keeping this in view, the present research work was carried out to optimize the process for drying of the mushroom and develop a nutritionally rich product cutlet mix by incorporating barnyard millet with the mushroom flake. The nutritional quality, anti-oxidant activity and the in-vitro hypoglycemic and hepato-protective activity of the mushroom powder was studied. The results revealed that optimized dried mushroom powder contained 5.52g moisture, 21.73g crude protein, 1.91gcrude fat, 5.47gtotal ash, 21.42gcrude fibre, 43.81g total carbohydrate, 26.66mg calcium,4.54mg iron and 280kcal energy per 100g. The mushroom powder also contained high amount of total dietary fibre (36.74g). Thetotal phenol, total flavonoid and the DPPHfree radical scavenging activity of mushroom powder was1.14mg GAE/g, 1.48mg QE/g and6.22 %, respectively. The result of in-vitro hypoglycemic and hepato protective effect of the mushroom powder in thehepatocytes of PBS-liver slice suspension revealed that 2ml of the mushroom extract have found significant effect (p_0.05) which may be due to the presence of phenolic constituents and anti-oxidants in the mushroom. The optimized dried mushroom flake and barnyard millet was used for development of cutlet and the product was optimized. The product was highly acceptable on the organoleptic quality parameter.The nutritional composition of cutlet revealed that the moisture of cutlet ranged from 40.01- 43.29, crude protein 4.34-5.40, crude fat10.03-13.83, total ash 4.41-5.75, crude fibre 2.89-4.31 and total available carbohydrate 28.33-38.15g. On the basis of optimization of cutlet the cutlet mix was standardized and its nutritional, antioxidant and storage study was carried out.The 100g cutlet mix constituted 50g potato flour, 28.30g mushroom flake, 11.70g barnyard millet flour, 6g spice mixture and 4g salt. The 100g cutlet mix contained moisture 6.88, crude protein 12.25, crude fat 1.27, total ash 3.56, crude fibre 8.56, total available carbohydrate 67.91g, calcium 23.33mg and iron 3.90mg, respectively. The antioxidant activity of the cutlet mix showed that the total phenol and total flavonoid content was 1.96mg GAE/g and 2.78 mg QE/grespectively.The inhibition of DPPH free radical scavenging activity was 7.03%. The shelf life study of the cutlet mix was carried out for 3 months at room temperature using silver pouch packaging material. The result revealed that during the storage period the water activity ranged from 0.232 to 0.468 and the microbial load was within the safe limit. The present study concluded that due to the nutritional and therapeutic value the mushroom powder it can be used in formulation of various value added products which will help in alleviating the protein calorie malnutrition and also for lowering the risk of degenerative diseases. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810086992 | |
| dc.keywords | sensory evaluation, mushrooms, pleurotus djamor, Echinochloa frumentacea, incorporation, food products | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 208 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Echinochloa frumentacea | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Food Technology | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Development and quality evaluation of pink oyster mushroom (pleurotus djamor) and barnyard millet (Echinochloa frumentacea) incorporated cutlet mix | en_US |
| dc.type | Thesis | en_US |