Vol. 11, Issue 6 (2022)

Author(s):
Rahul Latpate, Genitha Immanuel and Amol Jondhale

Abstract:
The study was conducted to determine the rehydration properties of Freeze cum Tray dried button mushrooms. The effect of different pretreatments on dehydration characteristics was studied. The mushrooms were pre-treated with Potassium metabisulphite, Calcium Chloride and Paracetic acid respectively (T₁, T₂ & T₃). Button mushrooms were dried by freeze drying at -20 °C for 3 h and then dried in tray dryer at 70-85 °C for 6 h. After dehydration, dried mushroom slices were analyzed for rehydration ratio, rehydration of co-efficient, vitamin C, non-enzymatic browning, moisture content and sensory evaluation. The rehydration ratio varied from 6.0 to 6.6 while Vitamin C content varied from 13.55 to 24.54 mg/100 g dry matter. Effect of pre-treatments varied the yield, colour and overall acceptability score varied from 5 to 7.4 and 5.12 to 6.8 respectively. Analysis of Varience was carried out and also the effects of pre-treatments on rehydration ratio, vitamin C content and yield of final product were analysed at 5% level of significance. The optimization of dehydration process was done on the basis of rehydration ratio, colour and overall acceptability. The sample T₃ was found to be superior. The product had rehydration ratio of 6.6 and had sensory score got score 7.4 and 6.8 for colour and overall acceptability.