Drying and rehydration of oyster mushroom

Apati, Giannini Pasiznick; Furlan, Sandra Aparecida; Laurindo, João Borges

doi:10.1590/s1516-89132010000400025

Cited by 29 publications

(25 citation statements)

References 19 publications

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“…Drying is a classical method of food conservation that is based on the principle that the water activity of a product must be reduced to a defined level that guarantees microbiological and physicochemical stability (Lewicki and Jakubczyk 2004;Apati et al 2010). Drying is a classical method of food conservation that is based on the principle that the water activity of a product must be reduced to a defined level that guarantees microbiological and physicochemical stability (Lewicki and Jakubczyk 2004;Apati et al 2010).…”

Section: Resultsmentioning

confidence: 99%

Drying and Grinding Characteristics of Four‐Day‐Germinated and Crushed Wheat: A Novel Approach for Producing Sprouted Flour

et al. 2015

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Cereal Chem. 92(3):312-319The purpose of this study was to examine the drying and grinding characteristics of sprouted and crushed wheat. The four-day-germinated wheat kernels were crushed, dried, and ground in a micro hammer mill. The drying kinetics of sprouts were best described by the Page and twofactor models. The crushing of wheat sprouts before drying decreased the drying time by about half. Sprouting and crushing of wheat sprouts have a significant influence on the grinding process, both on the particle size distribution and on the grinding energy requirements. It was observed that the ground sprouts showed significantly lower values of average particle size compared with the samples of sound kernels. Sprouting caused an increase in the amount of fine particles (<0.2 mm) and a decrease in the mass fraction of coarse particles (>1.0 mm). All values of grinding indices showed that sprouting and crushing significantly reduced the grinding energy requirements. Moreover, sprouting significantly increased the total phenolics content (from 26 to 31%) and antioxidant activity (from 33 to 72%) of wheat kernels. The results showed that sprouting and crushing of sprouts followed by their drying and grinding may provide a practical method for preparing sprouted flour. † Corresponding

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Section: Resultsmentioning

confidence: 99%

Drying and Grinding Characteristics of Four‐Day‐Germinated and Crushed Wheat: A Novel Approach for Producing Sprouted Flour

et al. 2015

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“…() and Apati et al . (). The oven was preheated for 1 h to the desired temperature before the commencement of drying.…”

Section: Methodsmentioning

confidence: 97%

“…; Apati et al . ). However, mushrooms are extremely perishable and the shelf life of fresh mushrooms is only about 24 h at ambient conditions and 7–10 days even with refrigerated storage because of its high moisture content and rich nutrients that spoil easily and quickly (Bala and Janjai ).…”

Section: Introductionmentioning

confidence: 97%

“…The mushrooms of the Pleurotus genus are delicate, sensitive and start deteriorating immediately within 1 day after the harvest (Apati et al . ). To extend the availability and shelf life of oyster mushrooms, processing/preservation is recommended.…”

Section: Introductionmentioning

confidence: 97%

“…Mushrooms have a potential to supply protein that can enrich human diet especially in communities where meat may be rare or expensive (Quimio et al 1990). Pleurotus spp are also appreciated for their high quantities of carbohydrates, minerals (calcium, phosphorus, iron, zinc) and vitamins (thiamin, riboflavin and niacin), as well as low fat content (Manzi et al 1999;Apati et al 2010). However, mushrooms are extremely perishable and the shelf life of fresh mushrooms is only about 24 h at ambient conditions and 7-10 days even with refrigerated storage because of its high moisture content and rich nutrients that spoil easily and quickly (Bala and Janjai 2009).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Muyanja

Kyambadde

Namugumya

2012

Journal of Food Processing and Preservation

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In Uganda, mushrooms constitute a very important nutritious food that is prepared in different ways. The aim of the work was to determine the effects of pretreatments and drying methods on the chemical composition and sensory characteristics of oyster mushrooms (Pluerotus oestreatus). Blanching had no significant (P = 0.10) effect on protein content but resulted in decreases in ash and increases in the carbohydrate content. Brining decreased protein, moisture content and increased ash content. The drying methods had no significant (P = 0.06) effect on the carbohydrate content. The treatments did not significantly affect the iron and zinc content of mushrooms. No significant difference in taste (P = 0.37) and flavor (P = 0.10) of the prepared soups was observed. Soups prepared from sun‐dried powders had the highest overall acceptability scores. Blanching maintained the color of mushrooms and combined with brining for 60 min could be used to produce dried oyster mushrooms of acceptable quality. Practical Applications The growing of oyster mushroom is increasing in Uganda. Mushrooms are highly perishable because of their moisture content and fragile cell structure; hence they need preservation by drying to extend the shelf life. Drying of mushrooms and production of dried mushrooms and their powders is a practical approach where farmers can add value to mushrooms and enhance their incomes.

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Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus) as affected by osmotic pretreatments and drying methods

Tolera

Abera

2017

Food Science & Nutrition

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This study was conducted to evaluate the effects of different levels of osmotic pretreatments prior to drying and different drying methods on nutritional quality of dried mushroom slices. The experiment consisted of sun, solar, and oven drying after dipping the slices in salt solutions of 5 and 10% concentrations for 50 minutes, the control being untreated mushroom sample. Significant differences in proximate composition were observed between the fresh and dried mushroom samples. The average mean value of crude protein, crude fat, crude fiber, ash, and carbohydrates of the fresh mushroom samples were 28.85, 2.47, 12.87, 9.76 and 48.16% as compared to 25.91, 2.18, 10.41, 10.91 and 42.14% for dried samples. Oven drying resulted in higher content of ash (11.06%) and carbohydrates (43.64%) and lower contents of crude protein (24.99%), crude fat (2.12%), and crude fiber (10.21%). The osmotic pretreatments significantly affected the composition of the dried mushroom samples. As salt concentration increased from 0 to 5 and 10%, the protein content reduced from 26.78 to 25.99 and 24. 95%, the fat reduced from 2.42 to 2.19 and 1.94, and fiber from 12.82 to 9.41 and 9.01%, respectively. Contrarily, the ash increased from 9.75 to 12.20%, and the carbohydrate from 38.16 to 43.08 and 45.18%, respectively.

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Drying and rehydration of oyster mushroom

Abstract: Dehydration and rehydration processes of

Cited by 29 publications

References 19 publications

Drying and Grinding Characteristics of Four‐Day‐Germinated and Crushed Wheat: A Novel Approach for Producing Sprouted Flour

Drying and Grinding Characteristics of Four‐Day‐Germinated and Crushed Wheat: A Novel Approach for Producing Sprouted Flour

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus) as affected by osmotic pretreatments and drying methods

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