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. 1, Issue 1 (2016)

Development and evaluation of value added pickle from dehydrated shiitake (Lentinus edodes) Mushroom


Jyoti Singh, Sangeeta C. Sindhu, Anil Sindhu

The present study aimed at formulation of a pickled product, utilizing dehydrated Shiitake mushroom (Lentinus edodes). The mushrooms were solar dried with or without pretreatment with 5g/l citric acid. Pickle I was developed using untreated solar dried mushroom whereas citric acid treated solar dried mushroom was used for development of pickle II. The developed pickles were organoleptically acceptable to judges. Nutritional evaluation revealed that Pickle I had significantly higher (p≤0.05) protein content (9.41%) as compared to Pickle II (8.89 %). Polyphenol content was significantly (p≤0.05) lower (181.64 mg/100g) and in vitro protein digestibility (52.31 %) was significantly higher in pickle II. HCl extractability for iron, zinc, phosphorus and calcium were significantly (p>0.05) higher (48.71, 98.94, 69.61, 53.48 %) in Pickle II. In conclusion, the developed pickles were acceptable to judges and had a good nutritional profile. Such developed products can add mushrooms to the plate of common man and be of commercial value for mushroom entrepreneurs.
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