Vol. 6, Issue 2 (2018)
Effect of osmotic dehydration on quality of oyster mushrooms
Author(s): Sharma Anshu and Bhat Anju
Abstract: Osmotic dehydration was done in order to improve the quality of Oyster mushrooms. They were subjected to osmotic dehydration by dipping in brine solutions of concentrations of 5, 10 and 15% for 1 hour and dried by two methods i.e. sun drying and cabinet drying. Mushrooms treated with 15% NaCl and dried in cabinet tray dryer at 500C were best as there was lowest moisture content (7.75%), drying time (240 minutes), browning index (0.23) whereas dehydration ratio (12.5), rehydration ratio (2.41), total ash (7.89%) and total carbohydrates (59.54%) were higher.
Pages: 1601-1605 | 600 Views 83 Downloads
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How to cite this article:
Sharma Anshu, Bhat Anju. Effect of osmotic dehydration on quality of oyster mushrooms. Int J Chem Stud 2018;6(2):1601-1605.
