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Improvement in whiteness and extension of shelf life of fresh and processed mushrooms (Agaricus bisporus and Volvariella volvacea).

Pruthi, J. S. and Manan, J. K. and Raina, B. L. and Teotia, M. S. (1984) Improvement in whiteness and extension of shelf life of fresh and processed mushrooms (Agaricus bisporus and Volvariella volvacea). Indian Food Packer, 38 (2). pp. 55-63.

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Abstract

Proximate chemical composition of mushrooms (Agaricus bisporus and VolvarieUa volvacea) was determined. It showed that mushrooms are a good source of protein. Mushrooms were preserved by steeping solutions in order to maintain the whiteness and to extend the shelf-life for transportation to appropriate places. Various concentrations of acetic acid, citric acid. ascorbic acid and Pot. metabisulphite were utilised for steeping preserva/ion a/mushrooms. Waler blanched mushrooms steeped in 0.5%. citric acid, 500 ppm SOt was the best treatment. Mushrooms can be steeped in this solution/or 8-/0 days without!oosing much flavour and texture. To nwintain whiteness dipping of mushrooms in dilute solution ofHaOlj 30 volume (1:3) for halfan hour and then steeped in 0.25 citric acid 500 ppm SOa solutions had more significant effect. Curries were prepared from these steeped mushrooms and found as good as fresh mushroom curry in respect of colour. texture and flavour. Though flavour was slightly mild in steeped mushrooms curry, their texture improved during steeping. Data on dehydration of mushrooms was collected. Storage of dehydrated mushrooms in/riction top tins enhance the shelf-life upto about 9 months while in polyethene bags it would hardly be 5-6 months at room temp. (J8.31°C). Microbial growth on mushrooms (washed and unwashed) and steeped solution was assessed.

Item Type: Article
Uncontrolled Keywords: mushrooms, shelf-life, whiteness dipping
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food > 03 Mushroom
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 May 2014 07:13
Last Modified: 28 May 2014 07:13
URI: http://ir.cftri.com/id/eprint/4353

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