Vol. 8, Issue 4 (2019)

Author(s):
Nadia Bashir, Monika Sood and Julie D Bandral

Abstract:
This study was conducted to evaluate the effects of different drying methods viz., sun, solar, oven (40 °C), microwave (300 W), freeze (-60 °C) and osmotic drying (14% salt solution followed by drying at 40 °C) on functional properties and sensory attributes of oyster mushroom. Significant differences in functional parameters (browning index, rehydration ratio, water solubility index and bulk density) and sensory attributes (appearance, aroma, texture and overall acceptability) were observed in response to different drying techniques. The least browning index of 0.22 was reported for freeze dried mushroom while as microwave dried oyster mushroom recorded highest browning index of 0.62. The study concluded freeze drying as most suitable method of preserving mushroom with rehydration ratio, water solubility index, bulk density and overall acceptability value of 5.21, 1.91 per cent, 0.31 g per ml and 8.09, respectively.