Preparation and physico-chemical characterization of mushroom juice
Keywords:
Button mushroom, mushroom juice, stevia, rheologyAbstract
The development of a novel food product: ‘mushroom juice’ using naturally occurring ingredients has been discussed in this work. The paste of button mushrooms of equal maturity was boiled with beet root extract, pomegranate juice, stevia and cinnamon powder in a specific formulation for juice preparation. Physical, chemical and rheological properties of the final strained juice were estimated using standard procedures. The juice had a pH and total soluble solids (TSS) of 5.03±0.07 and 7±1˚Brix respectively with a bright red colour (L*=87.18±3.00; b*=180.69±1.59; b*>a*). Protein, fat, sodium and potassium for the prepared juice were estimated as 7.99±0.13%, 0.7±0.1%, 0.002% and 0.067% respectively. The juice was also found microbiologically safe due to absence of coliform, yeast and mould. Investigation of rheological studies showed that the juice exhibits non-newtonian behaviour. The product developed in this work is expected to find easy marketability through practical applications in food industries.
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