International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 2
First page : (479) Last page : (490)
Article doi: http://dx.doi.org/10.18782/2320-7051.2574
Storage Studies on Osmo-microwave Dehydrated Oyster Mushroom Flakes; Impact of Storage Condition, Interval and Packaging Material
Ramya H. G.1* and Satish Kumar2
1Dept. Agricultural Engineering, AC Vijayapura, University of Agricultural Sciences, Dharwad, Karnataka
2Dept. Processing and Food Engineering, COAE&T, Punjab Agricultural University, Ludhiana, Punjab - 141004
*Corresponding Author E-mail: ramyarinda@gmail.com
Received: 10.02.2017 | Revised: 21.02.2017 | Accepted: 22.02.2017
ABSTRACT
Experiments was conducted to study the influence of packaging material along confined storage condition and duration on quality attributes of osmo-cum-microwave dehydrated Pleurotus sajor-caju mushroom flakes during storage. Mushrooms pre-treated with salt-sugar were dried by microwave drying technique to a moisture content of around 6 % (w.b.) was stored under different storage conditions. Various quality attributes that contributes for overall consumer acceptability were studied along storage period. The mushroom flakes were found to be highly acceptable up to two months of storage that was packed in high density poly ethylene material with greater overall acceptability.
Key words: Oyster mushrooms; osmosis; microwave drying; quality attributes; storage conditions.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Ramya, H.G. and Kumar, S., Storage Studies on Osmo-microwave Dehydrated Oyster Mushroom Flakes; Impact of Storage Condition, Interval and Packaging Material, Int. J. Pure App. Biosci.5(2): 479-490 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2574
