Record Details

Impact of different drying methods on proximate and mineral composition of oyster mushroom (Pleurotus florida)

NOPR - NISCAIR Online Periodicals Repository

View Archive Info
 
 
Field Value
 
Title Impact of different drying methods on proximate and mineral composition of oyster mushroom (Pleurotus florida)
 
Creator Bashir, Nadia
Sood, Monika
Bandral, Julie D
 
Subject Freeze drying
Microwave drying
Osmotic drying
Oyster mushroom
 
Description 656-661
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.
 
Date 2020-09-30T06:26:05Z
2020-09-30T06:26:05Z
2020-07
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscair.res.in/handle/123456789/55380
 
Language en_US
 
Relation Int. Cl.20: A61K 36/00
 
Rights Publisher: NISCAIR-CSIR, India CC Attribution-Noncommercial-No Derivative Works 2.5 India
 
Publisher NISCAIR-CSIR, India
 
Source IJTK Vol.19(3) [July 2020]