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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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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.2018.7(4): 93-101
DOI: https://doi.org/10.20546/ijcmas.2018.704.011


Effect of Pretreatments and Drying on the Quality of Oyster Mushrooms
Sharma Anshu* and Bhat Anju
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu Main Campus, Chatha – 180 009, Jammu, India
*Corresponding author
Abstract:

Mushroom slices were subjected to different pretreatments (0.1% KMS, 0.2% KMS, 1% CaCl2, 2% CaCl2, 0.5% glycerol, 1% glycerol) for 15 minutes and then dried in cabinet tray dryer at 500C with a purpose to enhance the quality and for improved drying. Mushrooms pretreated with 1% glycerol were best on the basis of lowest moisture content (8.30%), water activity (0.44), browning index (0.04), microbial count (1.32 c.f.u/g) and highest dehydration ratio (9.84), rehydration ratio (3.85), L* value (65.08) and crude fat (1.88%). Also, on the basis of organoleptic acceptability, T7 (1% Glycerol) was recorded as the best pretreatment for maintaining the quality of mushrooms.


Keywords: Oyster mushrooms, Pretreatments, Cabinet drying, Moisture content, Water activity, Dehydration ratio, Rehydration ratio, Color, Browning index, Microbial count, Sensory evaluation
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How to cite this article:

Sharma Anshu and Bhat Anju. 2018. Effect of Pretreatments and Drying on the Quality of Oyster Mushrooms.Int.J.Curr.Microbiol.App.Sci. 7(4): 93-101. doi: https://doi.org/10.20546/ijcmas.2018.704.011