Effect of different pretreatments on the quality of mushrooms during solar drying

Kumar, Ashok; Singh, Manpreet; Singh, Gurdeep

doi:10.1007/s13197-011-0320-5

Cited by 66 publications

(32 citation statements)

References 2 publications

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“…The reason for a reduction of drying rate might be due to a reduction in the porosity of samples due to shrinkage with advancement, which increased the resistance to movement of water leading to a further fall in drying rates (Singh et al 2006). The results were consistent with observations made by different authors on drying of various agricultural products (Kayisoglu & Ertekin 2011;Ponkham et al 2012;Kumar et al 2013;Sadin et al 2014).…”

Section: Resultssupporting

confidence: 93%

Characteristics of thin-layer infrared drying of green bean

Doymaz¹,

Kıpçak²,

Pişkin³

2015

Czech J. Food Sci.

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Doymaz I., Kipcak A.S., Piskin S. (2015): Characteristics of thin-layer infrared drying of green bean. Czech J. Food Sci., 33: 83-90.The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans was investigated. The drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is observed that drying characteristics, rehydration, and colour of bean slices were greatly influenced by infrared power. The drying data were fitted with five thin-layer drying models available in the literature. Results showed that Midilli et al. and Aghbashlo et al. models are superior to the other models for explaining the drying kinetics of green bean slices. Effective moisture diffusivity was calculated in the range of 6.57 × 10 -10 to 4.49 × 10 -9 m 2 /s. Activation energy was estimated by a modified Arrhenius type equation and found to be 11.379 kW/kg.

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Section: Resultssupporting

confidence: 93%

Characteristics of thin-layer infrared drying of green bean

Doymaz¹,

Kıpçak²,

Pişkin³

2015

Czech J. Food Sci.

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“…The oyster mushroom flour stood out in terms of its protein content, with a value greater than 31.69%, followed by button flour 24.79% and 6.95% of protein content in maize flour. Comparable results have been found previously in the thick bodies of edible mushrooms, reporting glycoprotein contents of between 20 and 40% on dry weight basis [15,33,34].…”

Section: Nutritional Quality Of Composite Flourssupporting

confidence: 84%

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> & <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

Ishara¹,

Sila²,

Kenji³

et al. 2018

AJFST

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Protein-Energy Malnutrition (PEM) and micronutrient deficiencies are currently the most important nutritional problem in most countries. The use of mushroom flours is limited due to limited knowledge about their functional and their interactions. Nutritional and functional properties of mushroom (Agaricus bisporus and Pleurotus ostreatus) flours and their blends with maize flour were investigated using standard analytical techniques and Pearson correlations. In this study, maize flour was replaced with mushroom flours at different levels; a control sample (0%), 10%, 20%, 30%, 40% and 50% of mushroom flour. Protein content of maize flour increased with increased mushroom flour content from 6.9% to 15.87 % (A. bisporus) up to 19.32% (P. ostreatus). The mineral content increased from 2.84 -8.74mg/100g and 3.13 -5.41 mg/100g for iron and zinc in the composite flours. A significant increase in fiber (0.53-5.89%) and Ash (1.33-6.59%) was observed. Fat, moisture, carbohydrates and energy did not increase. It was observed a positive significant linear effect (p≤0.05) in the composite flours on foaming capacity, foam stability, fat absorption capacity, water retention capacity, water absorption capacity, solubility index and swelling capacity and a negative linear effect on compact density, bulk density and syneresis was found. Gelation capacity, emulsifying activity and emulsions stability of the maize flour in blend were not affected with adding P. ostreatus, while a slight decrease was observed with adding A. bisporus. These results suggested that these nutrient rich mushroom flours under investigation could serve as useful protein supplements and food fortification.

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“…The high loss of protein during hot air oven drying might be due to denaturation or change in solubility of protein at high temperature. The lipid and dietary fiber content was found to be 2.61 g/100 g and 9.62 g/100 g, respectively, which were in agreement with the data reported by Kumar et al (2013). The freeze dried sample retained higher lipid (1.4/100 g) and fiber content (11.5 g/100 g) and lower ash content (7.19 g/100 g) than the hot air oven dried sample.…”

Section: Discussionsupporting

confidence: 89%

Nutritional profiling and value addition of products from Hypsizygus tessellatus

Chauhan

Prasad

Rathore

et al. 2017

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Hypsizygus tessellatus is a popular wild edible culinary mushroom commonly cultivated in Japan, East Asia, and North Europe. It is rich in micronutrients and has great anti-tumorous, anti-cancerous rich polysaccharide fractions, i.e.,, β-glucan, thus making it a good source of nutraceuticals. This study was undertaken to investigate the nutritional as well as medicinal profile of this mushroom. Freeze dried and hot air dried samples were taken for the analysis. High-performance liquid chromatography -Refractive index detector investigations were carried out to estimate the content of β-glucan. The results revealed that it contains high proportions of protein (33.89 g/100 g), fiber (13.20 g/100 g), carbohydrates (50.10 g/100 g), potassium (1575 mg/100 g), calcium (98 mg/100 g), and phosphorus (568 mg/100 g). The fat content was found to be 2.80 g/100 g. Iron (18 mg/100 g) and zinc (5 mg/100 g) were present in trace amounts. Freeze dried fruit bodies showed better results than hot air dried samples pertaining to all nutritional and nutraceutical parameters. Value added products, i.e., biscuits and salted crackers were made by incorporating 5% and 10% mushroom powder in refined wheat flour and their proximate, organoleptic, and bioactive constituents were analyzed. Sensory evaluation based on hedonic scale resulted in high sensory ratings of all the products. This study suggested that incorporation of 5% mushroom powder in salted crackers (Mathri) and 10% in biscuits not only increased concentration of protein, dietary fiber and β-glucan but also improved its flavor, texture, and acceptability.

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Effect of different pretreatments on the quality of mushrooms during solar drying

Cited by 66 publications

References 2 publications

Characteristics of thin-layer infrared drying of green bean

Characteristics of thin-layer infrared drying of green bean

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> & <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

Nutritional profiling and value addition of products from Hypsizygus tessellatus

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Effect of different pretreatments on the quality of mushrooms during solar drying

Cited by 66 publications

References 2 publications

Characteristics of thin-layer infrared drying of green bean

Characteristics of thin-layer infrared drying of green bean

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> &amp; <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

Nutritional profiling and value addition of products from Hypsizygus tessellatus

Contact Info

Product

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Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> & <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour