Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/55380
Title: Impact of different drying methods on proximate and mineral composition of oyster mushroom (Pleurotus florida)
Authors: Bashir, Nadia
Sood, Monika
Bandral, Julie D
Keywords: Freeze drying;Microwave drying;Osmotic drying;Oyster mushroom
Issue Date: Jul-2020
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.20: A61K 36/00
Abstract: Mushrooms well known for their delicacy and flavor are highly perishable due their high moisture content. In this study the changes in proximate and mineral components of oyster mushroom in response to 6 drying methods, viz., sun, solar, oven, microwave, freeze and osmotic drying were studied. The moisture and ash content of dried oyster mushrooms ranged from 8.84 to 5.16% and 8.12 to 9.37%, respectively. The highest crude protein of 23.74% was recorded for freeze dried oyster mushroom while as highest crude fiber content of 25.38% was found in microwave dried samples. On comparing the mineral content of dried oyster mushroom, freeze dried oyster mushroom recorded highest iron, calcium, magnesium, potassium content of 5.10, 16.12 and 2309.01 mg/100 g, respectively while least iron, magnesium and potassium content of 3.80, 15.06 and 1394.38 mg/100 g, respectively was observed in sun dried oyster mushroom. The study concluded better retention of proximate components in freeze dried oyster mushroom while as sun drying resulted in greater loss of nutrients. The best dried oyster mushroom can be used in formulation of functional foods conferring health benefits.
Page(s): 656-661
URI: http://nopr.niscair.res.in/handle/123456789/55380
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.19(3) [July 2020]

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