Texture and quality parameters of oyster mushroom as influenced by drying methods
Indurani C. 1
,  
Rai R.D. 1
,  
 
 
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1
National Research Centre for Mushroom, Chambaghat, Solan-173 213, Himachal Pradesh, India
2
Central Institute of Post Harvest Engineering and Technology, (PO) PAU Campus, Ludhiana – 141 004, Punjab, India
 
Int. Agrophys. 2010, 24(4): 339–342
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ABSTRACT
The effect of the drying methods on textural characteristics, protein content, and residual enzyme activities was studied. The mushrooms dried by the freeze-drying method showed the least firmness, with mean firmness force of 1.42 N and firmness strength of 4.27 N-mm. The highest firmness was observed in the osmo-air dried oyster mushrooms. High cutting force of 12.94 N and cutting energy of 14.73 N-mm were observed for those dried by osmo-air drying. Lower force of 1.07 N and energy of 1.58 N-mm were sufficient to fracture the freeze-dried mushrooms, and the highest fracture force and energy were observed for the fluidized-bed dried mushrooms. High protein content and residual activities of catalase and peroxidase were observed in mushrooms dried by the sun-drying method, which was closely followed by the osmo-air drying method. In terms of retention/improvement of texture in oyster mushrooms, osmo-air drying yielded hard and tough dried mushroom and freeze-drying method yielded very soft texture of mushrooms.
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