Influence of packaging material, storage condition and duration on quality attributes of osmo-cum-microwave dehydrated mushroom flakes
Article Main
Abstract
The present article investigates influence of packaging material, storage condition and duration on quality attributes of osmo-cum-microwave dehydrated Pleurotus sajor-caju mushroom flakes during storage. Oyster mushrooms were dried by microwave drying technique to a moisture content of 6 % (w.b.) succeeding osmosis. The ultimate superior quality dried product obtained through optimization was stored in different packaging material for confined duration of three months at different storage conditions. Various quality attributes that assist in bestowal of overall consumer acceptability were studied during storage period. The present research study revealed that mushroom flakes were highly acceptable upto two months of storage that was packed in high density polyethylene by retaining much of the quality attributes. The outcome of the present investigation perhaps supportive for those involved in the post-harvest processing and value addition of oyster mushrooms.
Article Details
Article Details
Keywords
Microwave dehydration, Osmosis, Oyster mushrooms, Quality attributes, Storage
References
Ahvenainen, R. (1996). New approaches in improving the shelf life of minimally processed fruits and vegetables. Trends in Food Science and Technology, 7: 179-187
Anonymous. (2014). Quality of dried foods and deteriorative reactions during drying. (http://www.unido.org/fileadminimport/32142_31QualityofDriedFoods.14.pdf)
AOAC. (2005). Official methods of analysis, 18th edn. Association of official analytical chemists. Virginia, USA.
Chang, R. (1996). Functional properties of edible mushrooms. Nutrition Reviews, 54: 391-393
Chua, K. J., Mujumdar, A. S., Hawlader, M. N. A., Chou, S. K. and Ho, J. C. (2001). Batch drying of banana pieces — effect of stepwise change in drying air temperature on drying kinetics and product colour. Food Research International, 34:721-731
Clary, C. D., Wang, S. J. and Petrucci, V. E. (2005). Fixed and incremental levels of microwave power application on drying grapes under vacuum. Journal of Food Science. 70:344-349
Cui Z. W., Xu S. Y. and Sun D. W. (2004). Microwavevacuum drying kinetics of carrot slices, Journal of Food Engineering, 65:157-164
Donglu, F., Wenjian, Y., Kimatu, B.M., Mariga, A.M., Liyan, Z., Xinxin, A. and Qiuhui, H. (2016). Effect of nanocomposite-based packaging on storage stability of mushrooms (Flammulina velutipes). Innovative Food Science and Emerging Technologies, 33: 489-497
Kanagasabapathy, G., Chua, K. H., Malek, S. N. A., Vikineswary, S. and Kuppusamy, U. R. (2014). AMP-activated protein kinase mediates insulin-like and lipo-mobilising effects of ?-glucan-rich polysaccharides isolated from Pleurotus sajor-caju (Fr.), Singer mushroom, in 3T3-L1 cells. Food Chemistry. Pp198-204.
Kaushal, P. and Sharma, H. K. (2014). Osmo-convective dehydration kinetics of jackfruit (Artocarpus heterophyllus). Journal of the Saudi Society of Agricultural Sciences. http://dx.doi.org/10.1016/j.jssas.2014.08.001. Article in press.
Khan, M. A., Ruhul, Amin, S. M., Uddin, M. N., Tania, M. and Alam, N. (2008). Comparative study of the Nutritional composition of oyster mushroom cultivated in Bangladesh. Bangladesh J. Mushroom, 2: 9-14
Khana, Z.U., Aisikaera, G., Khanb, R.U., Bua, J., Jianga, Z., Nia, Z. and Ying, T. (2014). Effects of composite chemical pretreatment on maintaining quality in button mushrooms (Agaricus bisporus) during postharvest storage. Postharvest Biology and Technology. 95:36-41
Khraisheh, M. A. M., Cooper, T. J. R. and Magee, T. R. A. (1997). Shrinkage characteristic of potatoes dehydrated under combined microwave and convective air conditions. Drying Technology International. 15: 1003-1022
Labuza,,T.P., and Schmidl, M.K. (1985). Accelerated shelf life testing of foods. Food Technology. 39: 57-54
Mattila, P., Konko, K. and Eurola, M. (2001). Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. Journal of Agriculture and Food Chemistry. 49: 2343-2348
Maheshwari, S. (2013). A Guide for White Button Mushroom (Agaricusbisporus) Production. Open Access Scientific Reports. 2: 1-4
Mohammadi, A., Rafiee, S., Emam-Djomeh, Z. and Keyhani, A. (2008). Kinetic models for colour changes in kiwifruit slices during hot air drying. World Journal of Agricultural Sciences, 4
Petrotos, K. B. and Lazarides, H. N. (2001). Osmotic concentration of liquid foods. Journal of Food Engineering, 49:201-206
Phan, C. W., David, P., Naidu, M., Wong, K. H. and Sabaratnam, V. (2014). Therapeutic potential of culinary-medicinal mushrooms for the management of neurodegenerative diseases: diversity, metabolite and mechanism. Critical Reviews of Biotechnology. Print in progress.
Prabhanjan, D. G., Ramaswamy, H. S. and Raghavan, G. S. V. (1995). Microwave- assisted convective air drying of thin layer carrots. Journal of Food Engineering. 25: 283-293.
Ranganna, S. (1986). Handbook of analysis and quality control for fruits and vegetable products (2nd ed.). Tata mcgraw hill publishing company limited. New delhi. Pp. 171-174.
Rastogi, N. K. and Raghavarao, K. (1997). Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration. Journal of Food Engineering. 34: 429-440
Vega-Mercado, H., Gongora-Nieto, M. M. and Barbosa- Canovas, G. V. (2001). Advances in dehydration of foods. Journal of Food Engineering. 49:271-289.
Weinberg, Z. G., Yan, Y., Chen, Y., Finkelman, S., Ashbell, G. and Navarro, S. (2008). The effect of moisture level on high-moisture maize (Zea mays L.) under hermetic storage conditions-in vitro studies. Journal of Stored Products Research. 44: 136-144
Williams, B., Marsales, H., Millen, A., Burton, H., Browne, R. and Horvath, P. (2014). Effect of chronic mushroom intake on functional fitness in older men and women. The FASEB Journal, 28:1
Anonymous. (2014). Quality of dried foods and deteriorative reactions during drying. (http://www.unido.org/fileadminimport/32142_31QualityofDriedFoods.14.pdf)
AOAC. (2005). Official methods of analysis, 18th edn. Association of official analytical chemists. Virginia, USA.
Chang, R. (1996). Functional properties of edible mushrooms. Nutrition Reviews, 54: 391-393
Chua, K. J., Mujumdar, A. S., Hawlader, M. N. A., Chou, S. K. and Ho, J. C. (2001). Batch drying of banana pieces — effect of stepwise change in drying air temperature on drying kinetics and product colour. Food Research International, 34:721-731
Clary, C. D., Wang, S. J. and Petrucci, V. E. (2005). Fixed and incremental levels of microwave power application on drying grapes under vacuum. Journal of Food Science. 70:344-349
Cui Z. W., Xu S. Y. and Sun D. W. (2004). Microwavevacuum drying kinetics of carrot slices, Journal of Food Engineering, 65:157-164
Donglu, F., Wenjian, Y., Kimatu, B.M., Mariga, A.M., Liyan, Z., Xinxin, A. and Qiuhui, H. (2016). Effect of nanocomposite-based packaging on storage stability of mushrooms (Flammulina velutipes). Innovative Food Science and Emerging Technologies, 33: 489-497
Kanagasabapathy, G., Chua, K. H., Malek, S. N. A., Vikineswary, S. and Kuppusamy, U. R. (2014). AMP-activated protein kinase mediates insulin-like and lipo-mobilising effects of ?-glucan-rich polysaccharides isolated from Pleurotus sajor-caju (Fr.), Singer mushroom, in 3T3-L1 cells. Food Chemistry. Pp198-204.
Kaushal, P. and Sharma, H. K. (2014). Osmo-convective dehydration kinetics of jackfruit (Artocarpus heterophyllus). Journal of the Saudi Society of Agricultural Sciences. http://dx.doi.org/10.1016/j.jssas.2014.08.001. Article in press.
Khan, M. A., Ruhul, Amin, S. M., Uddin, M. N., Tania, M. and Alam, N. (2008). Comparative study of the Nutritional composition of oyster mushroom cultivated in Bangladesh. Bangladesh J. Mushroom, 2: 9-14
Khana, Z.U., Aisikaera, G., Khanb, R.U., Bua, J., Jianga, Z., Nia, Z. and Ying, T. (2014). Effects of composite chemical pretreatment on maintaining quality in button mushrooms (Agaricus bisporus) during postharvest storage. Postharvest Biology and Technology. 95:36-41
Khraisheh, M. A. M., Cooper, T. J. R. and Magee, T. R. A. (1997). Shrinkage characteristic of potatoes dehydrated under combined microwave and convective air conditions. Drying Technology International. 15: 1003-1022
Labuza,,T.P., and Schmidl, M.K. (1985). Accelerated shelf life testing of foods. Food Technology. 39: 57-54
Mattila, P., Konko, K. and Eurola, M. (2001). Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. Journal of Agriculture and Food Chemistry. 49: 2343-2348
Maheshwari, S. (2013). A Guide for White Button Mushroom (Agaricusbisporus) Production. Open Access Scientific Reports. 2: 1-4
Mohammadi, A., Rafiee, S., Emam-Djomeh, Z. and Keyhani, A. (2008). Kinetic models for colour changes in kiwifruit slices during hot air drying. World Journal of Agricultural Sciences, 4
Petrotos, K. B. and Lazarides, H. N. (2001). Osmotic concentration of liquid foods. Journal of Food Engineering, 49:201-206
Phan, C. W., David, P., Naidu, M., Wong, K. H. and Sabaratnam, V. (2014). Therapeutic potential of culinary-medicinal mushrooms for the management of neurodegenerative diseases: diversity, metabolite and mechanism. Critical Reviews of Biotechnology. Print in progress.
Prabhanjan, D. G., Ramaswamy, H. S. and Raghavan, G. S. V. (1995). Microwave- assisted convective air drying of thin layer carrots. Journal of Food Engineering. 25: 283-293.
Ranganna, S. (1986). Handbook of analysis and quality control for fruits and vegetable products (2nd ed.). Tata mcgraw hill publishing company limited. New delhi. Pp. 171-174.
Rastogi, N. K. and Raghavarao, K. (1997). Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration. Journal of Food Engineering. 34: 429-440
Vega-Mercado, H., Gongora-Nieto, M. M. and Barbosa- Canovas, G. V. (2001). Advances in dehydration of foods. Journal of Food Engineering. 49:271-289.
Weinberg, Z. G., Yan, Y., Chen, Y., Finkelman, S., Ashbell, G. and Navarro, S. (2008). The effect of moisture level on high-moisture maize (Zea mays L.) under hermetic storage conditions-in vitro studies. Journal of Stored Products Research. 44: 136-144
Williams, B., Marsales, H., Millen, A., Burton, H., Browne, R. and Horvath, P. (2014). Effect of chronic mushroom intake on functional fitness in older men and women. The FASEB Journal, 28:1
Issue
Section
Research Articles
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)
How to Cite
Influence of packaging material, storage condition and duration on quality attributes of osmo-cum-microwave dehydrated mushroom flakes. (2016). Journal of Applied and Natural Science, 8(4), 2311-2318. https://doi.org/10.31018/jans.v8i4.1131
