Effect of pretreatments, drying methods on mushroom-A Review
2017
Yadav, Anuj | Nagda, Neha | Singh, Upendra
A mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. Raw brown mushrooms are 92% water, 4% carbohydrates, 2% protein and less than 1% fat. In a 100 gram (3.5 ounce) amount, raw mushrooms provide 22 calories and are a rich source (20% or more of the Daily Value, DV) of B vitamins, such as riboflavin, niacin and pantothenic acid, selenium (37% DV) and copper (25% DV), and a moderate source (10–19% DV) of phosphorus, zinc and potassium (table). Vitamin C and sodium have no or minimal content. mushrooms (Pleurotus flavus) were carried out with various pretreatments like blanching, blanching followed by soaking in potassium metabisulphite (KMS), fermented whey, curds, etc. and dried in different dryers viz, hot air cabinet dryer, fluidized bed dryer, vacuum dryer and microwave oven. Effect on quality of dried mushrooms was studied for various chemical pretreatments viz. potassium metabisulphite, citric acid, potassium metabisulphite?+?0.2% citric acid, control and low cost drying methods viz. domestic solar dryer, medium size solar dryer and open sun drying. Drying is an effective method of preserving edible mushrooms because it preserves the mushrooms by removing enough water to inactivate the enzymes and micro-organisms. Mushrooms preserved by drying have a pleasant flavour and drying prevents deterioration because it preserves the mushrooms by removing enough water to inactivate the enzymes and micro-organisms. The various drying methods viz. microwave drying, fluidized bed drying, low heat air blow (LHAB), sun drying (SD) and gas lab oven (LO), Solar Drying.
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