Development and Standardization of Processing Technology for Value Added Products From Mushroom and Their Quality Assessment

Abstract

Experiments were carried out to develop value added products like mushroom powder, mushroom cookies, mushroom soup powder and mushroom pickle from oyster mushroom (Pleurotus florida). Mushroom powder, mushroom cookies and mushroom soup powder were developed using three different treatments to standardize the process technology. These products were kept in pet jar for 120 days at room temperature for storage studies. However, pickle was kept in glass jar. Physico-chemical parameters like moisture, ash, fat, protein, crude fibre, sugar, carbohydrates, energy, fatty acids, minerals, vitamins etc. were evaluated during storage at 0, 30, 60, 90 and 120 days. Investigation for microbial load and organoleptic evaluation of the products were also performed during storage. Data obtained from entire experiments were statistically analyzed using Randomize Block Design (RBD) at p<0.01 level of significance with the help of spreadsheet software (Microsoft Office excel-2007). On the basis of the experimental data, it was observed that samples of blanched mushroom powder had minimum moisture. This may be due to rupture of cells during blanching process. In case of KMS treated samples, values like ash, protein, fat, carbohydrates, sugar, energy and most of the vitamins were found to be superior over control and blanched samples. During organoleptic evaluation, KMS treated mushroom powder samples rated highest scores over the other samples. Highest TPC was detected in case of control mushroom powder samples while minimum value of TPC was observed in blanched samples. In case of mushroom cookies, the highest moisture was observed in M30 samples (Mushroom powder 60g + Wheat flour 140g) followed by M25 samples (Mushroom powder 50g + Wheat flour 150g) and lowest in M20 samples (Mushroom powder 40g + Wheat flour 160g) during entire storage period. Physicochemical values like ash, protein, fat, carbohydrates, sugar, energy and vitamins were found to be maximum in M30 sample. During organoleptic evaluations, M25 sample was rated better over the M30 and M20 samples. It may be due to increase in off flavour in cookies due to presence of higher quantity of mushroom powder. Highest TPC was observed in M30 sample while lowest was detected in M20 sample during the storage period. In case of mushroom soup powder, M50 (Mushroom powder 50gm + other ingredients 200gm) samples had highest moisture content followed by M60 (Mushroom powder 60gm + other ingredients 190gm) and M40 samples (Mushroom powder 40 gm + other ingredients 210gm) during storage duration. The values of ash, protein, fat, carbohydrates, sugar, energy and vitamins were found to be maximum in M60 samples (Mushroom powder 60gm + other ingredients 190gm). During organoleptic evaluations of mushroom soup powders, M60 sample (Mushroom powder 60gm + Other ingredients 190gm) was found better over M50 (Mushroom powder 50gm + Other ingredients 200gm) and M40 samples (Mushroom powder 40 gm + Other ingredients 210gm). Highest TPC was detected in M60 sample (Mushroom powder 60gm + other ingredients 190gm), while lowest was found in M40 sample (Mushroom powder 40 gm + other ingredients 210gm) during storage. Mineral (copper, iron, zinc, calcium, sodium, magnesium etc.) content of all the samples remained unchanged during storage period. Results of the study revealed that during storage, there was a significant increase in total plate count for all mushroom products; however values were below the hazardous level. Almost entire parameters were found to be significant at p<0.01 level of significance. The Break-even Point (BEP) was estimated around 13.70% during economical analysis.