African Journal of Food Science
Vol.7(10) , pp. 361-367 , October 2013
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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.
Accepted: 18 September 2013 Published: 31 October 2013
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