International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 3 (2020)

Development and evaluation of ready-to-reconstitute white button mushroom products using combination preservation technology


Pallavi R, Devaki CS, OP Chauhan, PE Patki, Roopa N, Shekhara Naik R

In the present study, two ready-to-reconstitute (RTR) mushroom products viz., mushroom butter masala and chilli garlic mushroom were developed. Mushrooms were dried in cabinet dryer and the products were prepared by permutation combination method using dried mushroom and spices. The products were packed in metalized polyester films and stored at ambient temperature conditions. The products were analyzed for nutritional composition; vitamin profile, mineral content for calcium and iron; functional parameters - polyphenols, flavonoids and anti-oxidants; quality parameters - pH, water activity, titratable acidity, free fatty acid, thiobarbituric acid test and peroxide value. During storage, functional parameters were decreased, quality parameters were increased and they were microbially safe. The biochemical and sensory qualities indicated that the mushroom product were in good condition up to three months of storage.
Pages : 128-133