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dc.contributor.authorBashir, Nadia-
dc.contributor.authorSood, Monika-
dc.contributor.authorBandral, Julie D-
dc.identifier.issn0975-1068 (Online); 0972-5938 (Print)-
dc.description.abstractMushrooms 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.en_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.relation.ispartofseriesInt. Cl.20: A61K 36/00en_US
dc.rightsPublisher: NISCAIR-CSIR, India CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJTK Vol.19(3) [July 2020]en_US
dc.subjectFreeze dryingen_US
dc.subjectMicrowave dryingen_US
dc.subjectOsmotic dryingen_US
dc.subjectOyster mushroomen_US
dc.titleImpact of different drying methods on proximate and mineral composition of oyster mushroom (Pleurotus florida)en_US
Appears in Collections:IJTK Vol.19(3) [July 2020]

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