Improvement of nutritive values, quality and shelf life of oyster mushroom via development of different value added products


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Authors

  • Sujata Makkar Deenbandhu Chhotu Ram University of Science & Technology, Murthal-131039, Sonipat, Haryana, India
  • Ajay K. Singh HAIC Agro Research & Development Centre, Murthal--131039, Sonipat, Haryana, India
  • Suman Minhas Minhas International, Panipat, Haryana-132103, India
  • Kiran Nehra Deenbandhu Chhotu Ram University of Science & Technology, Murthal-131039, Sonipat, Haryana, India

Abstract

Oyster mushroom (Pleurotus flurida) is third most common edible mushroom grown in the different part of the world. It contains very high nutrient values (energy-357 kcal, protein-21.18g/100g, and carbohydrate-62.1g/100g). However, it is a highly perishable and deteriorates rapidly after harvesting depends on storage condition. Many times the producers face a lot of economical loss due to its quality degradation. To overcome this limitation, present study was focused to develop different value added food products from dried mushroom powder. In this context different value added products namely, biscuits, papad, soup powder, namakpara, savaiya and nuggets were prepared. The nutrient composition and shelf-life of all the value added products were analyzed. It was observed that protein content was highest in nuggets (37.7g/100g), whereas, it was least in mushroom biscuits (7.24g/100g). Amount of protein content in nuggets was found to be even more than the mushroom protein content. Carbohydrate content was found to be variable between 31.4g/100g in nuggets to 64.5g/100g in soup powder. The fat content was least in savaiya (0.83g/100g) and maximum in namakpara (32.8g/100g). Overall, nugget was found to be the best among the other value added products developed from oyster mushroom. In conclusion, it could be deciphered that value added products developed from mushroom lead to improve of the nutrient values, quality and shelf life. 

References

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Submitted

2017-05-31

Published

2017-07-05

Issue

Vol. 26 No. 1 (2017)

Section

Articles

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How to Cite

Makkar, S., Singh, A. K., Minhas, S., & Nehra, K. (2017). Improvement of nutritive values, quality and shelf life of oyster mushroom via development of different value added products. Mushroom Research, 26(1). https://epubs.icar.org.in/index.php/MR/article/view/70773