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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 1232-1238
DOI: https://doi.org/10.20546/ijcmas.2017.605.133


Development and Evaluation of Shiitake Mushroom (Lentinus edodus) Instant Soup Mixes
Jyoti Singh, Sangeeta C. Sindhu* and Varsha Kumari
Department of Foods and Nutrition, COHS, CCSHAU, Hisar 125004, Haryana, India
*Corresponding author
Abstract:

The instant soup mixes were prepared from treated and untreated mushroom pieces. Shiitake (Lentinus Edodus) mushroom was solar dried following citric acid treatment. The untreated mushroom was sun dried. The developed instant soup mixes were evaluated for sensory and nutritional attributes and were stored for one month at room temperature. The stored soup mixes were evaluated for sensory qualities and total bacterial count. The developed soup mixes were acceptable to judges and had a good nutritional profile with a protein content 13.96±0.14 to 14.52±7.21 g/100g, total carbohydrate 76.27±2.35 to 76.28±2.29 g/100g, total fibre 16.61±0.65 to 16.81±2.84 g/100g, soluble fibre 5.45±0.16 to 5.88±0.10 g/100g, phosphorus content 842.27±1.76 to 854.00±1.73 and iron content 7.60±0.31 to 8.62±0.47 mg/100g. The total bacterial count of curries varied from 0 to 4×102 cfu/g of product during 0 to 30th day of storage.


Keywords: Nutrient composition, Sensory evaluation, Shiitake mushroom, Storage studies, Total bacterial count, Value addition.
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How to cite this article:

Jyoti Singh, Sangeeta C. Sindhu and Varsha Kumari. 2017. Development and Evaluation of Shiitake Mushroom (Lentinus edodus) Instant Soup Mixes.Int.J.Curr.Microbiol.App.Sci. 6(5): 1232-1238. doi: https://doi.org/10.20546/ijcmas.2017.605.133