Studies on the drying of oyster mushrooms (Pleurotus sajor-caju) and its utilization in mushroom-incorporated cookies
DOI:
https://doi.org/10.48165/jpht.2024.12.2.08Keywords:
Cookies, hot air oven drying, organoleptic evaluation, oyster mushroom, vacuum oven dryingAbstract
The present investigation was carried out to study the drying of oyster mushrooms by involving two methods, namely hot-air oven drying and vacuum drying, after different pre-treatments. There was a decrease in browning of mushrooms dried after blanching and steeping in anti-browning agents such as citric acid (0.5%) and ascorbic acid (0.5%). The browning was observed to be lowest in vacuum-dried mushrooms compared to hot-air oven-dried mushrooms. Therefore, the mushrooms dried by vacuum drying techniques, pre-treated with citric acid (0.5%) and ascorbic acid (0.5%) solutions after blanching, were utilized for the preparation of mushroom powder for incorporation in cookies. The cookies were prepared by incorporating mushroom powder at 5%, 10%, and 15% by replacing wheat flour and were subjected to organoleptic evaluation by a semi-trained panel. The cookies were moderately acceptable, having an organoleptic score of more than 7.0 as per a 9-point hedonic rating scale. However, the cookies containing a higher level of mushroom powder (15%) scored slightly lower (having an overall score of less than 7) compared to other formulations. These products can provide significant support against protein-energy malnutrition (PEM), obesity, cardiovascular diseases, diabetes, and other lifestyle disorders that have a wide prevalence in different sections of society.
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