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VOL. 11, ISSUE 3 (2026)
Development and quality evaluation of an instant mushroom soup premix formulated with oyster mushroom (Pleurotus sajor-caju), corn starch and soya milk powder
Authors
Gayatree R Jadeja, Tarusi, Amee Ravani
Abstract
Oyster mushroom (Pleurotus sajor-caju) is a nutritionally valuable
but under-utilised crop whose short shelf life and limited consumer demand
often lead to distress sales for growers. Converting the mushroom into a
shelf-stable, value-added product such as an instant soup premix offers one
route to improving its market potential while broadening the range of
convenient, nutritionally enriched foods available to consumers. This study was
undertaken to characterise the raw materials, standardise and optimise the
formulation of a mushroom soup premix, and evaluate its physicochemical,
nutritional, microbiological and storage characteristics. Mushroom powder, corn
starch and soya milk powder were analysed for proximate composition and
particle size distribution, and premix formulations were optimised for mushroom
powder and corn starch content (30-45% and 15-30%, respectively) using a
mixture-design approach with soya milk powder and spices held constant at 20%
each. Formulations were evaluated for sensory attributes on a 9-point hedonic
scale and for viscosity. The optimised formulation, containing approximately
44.72% mushroom powder and 15.27% corn starch, gave the highest overall
desirability (0.721) and the best sensory scores. The optimised premix
contained 18.45% protein, 8.12% fibre, 1.68% fat and provided 328.88 kcal/100
g, with a pH of 6.32, viscosity of 214.75 cP, bulk density of 0.61 g/mL, water
absorption capacity of 3.18 g/g and rehydration ratio of 3.42. During 90 days
of ambient storage in laminated aluminium pouches, moisture, titratable acidity
and microbial counts increased gradually but remained within acceptable limits,
while sensory scores declined only marginally, remaining acceptable throughout.
The results indicate that oyster mushroom can be successfully incorporated into
a nutritionally enriched, microbiologically safe and sensorially acceptable
instant soup premix with good storage stability, offering a viable
value-addition avenue for the mushroom industry.
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Pages:166-172
How to cite this article:
Gayatree R Jadeja, Tarusi, Amee Ravani "Development and quality evaluation of an instant mushroom soup premix formulated with oyster mushroom (<i>Pleurotus sajor-caju</i>), corn starch and soya milk powder". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 166-172
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