African Journal of Food Science
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Article Number - FD6F83740203


Vol.7(10), pp. 361-367 , October 2013

DOI: 10.5897/AJFS2013.1002   Total Views: 335

ISSN: 1996-0794   Downloaded: 592


Full Length Research Paper

Studies on different drying, canning and value addition techniques for mushrooms (Calocybe Indica)









Gopinath Lakshmipathy*, Arunkumar Jayakumar, Meera abhilash and Shantha Prema Raj.



 

Department of Industrial Biotechnology, Dr. MGR Educational and Research University, Maduravoyal, Chennai - 600095, India.


Email: snehamgp@gmail.com

Accepted: 18 September 2013      Published: 31 October 2013


Copyright © 2013 Author(s) retain the copyright of this article.

Author(s) agree that this article remain permanently open access under the terms of the

Creative Commons Attribution License 4.0 International License




 Abstract

 

Drying characteristics and the quality of dried mushrooms were analyzed. Calocybe indica slices (5 mm) were dried in cross flow dryer, open sun dryer, solar dryer, through flow dryer, vibro dryer, vacuum dryer in the respective drying chambers at 65, 36, 55, 60, 55  and 45°C. Mushrooms were dried from about 84 to 3% moisture content (w.b) in about 8 h. Solar drier was cost effective and efficient in drying in the overall analysis. Potassium meta bisulphite (0.25 g/l) and 3% H2O2 and was proposed for washing mushrooms which supports storage up to six days with minimal contamination. Mushroom jam was made with different sources of pectin; however, jam made with natural pectin (guava) showed highest sensory score. Mushroom squash Formulation - III contains flavor enhancers such as amla and lemon extract.

 

Key words: Calocybe indica, drying, driers, mushroom, post harvest, value addition, jam, canning and squash





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