Experimental Study to Improve the Quality of Dehydrated Button Mushrooms (Agaricus bisporus)

Abstract

Mushrooms are popular for their delicacy and flavour rather than food value. However, it is well established fact that they are excellent sources of minerals and vitamins such as B-complex and vitamin C. In addition, mushrooms contain 1.1–8.2% lipids, 4.0–8.1% carbohydrates and 3–32% fibers on dry weight basis. It contains about 90% moisture. The present investigation was undertaken to study the effect of 10 min dipping or vacuum infusion pretreatments either in water or 0.05% KMS or 0.1% citric acid or 100 ppm ascorbic acid or 125 ppm EDTA or 0.4% CaCl₂ solutions on dehydration of button mushroom. The dried mushrooms were packed in in polythene bags and kept at room temperature (25±5°C). The rehydration proportion, non-enzymatic browning and microbial load increased while, no significant change in the organoleptic quality was observed during storage.  The dried button mushrooms showed no significant change in quality during storage period of two months at room temperature. The dipping of fresh button mushrooms for 10 min in 100 ppm ascorbic acid solution followed by drying in tray at 60ºC was the most effective pretreatment in producing quality dehydrated mushrooms.

Keywords: Button mushrooms, dehydration, dip treatment, storage

Cite this Article

Vipin Saini, Saleem Siddiqui. Experimental Study to Improve the Quality of Dehydrated Button Mushrooms (Agaricus bisporus). Research & Reviews: Journal of Agricultural Science and Technology. 2017; 6(2): 11–19p.