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| International Agrophysics |
| wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
| ISSN: |
0236-8722 |
vol. 24, nr. 4 (2010)
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poprzedni artykuł wróć do listy artykułów następny artykuł
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Texture and quality parameters of oyster mushroom as influenced by drying methods
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| (pobierz wersję PDF )
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Arumuganathan T.1, Manikantan M.R.2, Indurani C.1, Rai R.D.1, Kamal S1
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1 National Research Centre for Mushroom, Chambaghat, Solan-173 213, Himachal Pradesh, India |
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2 Central Institute of Post Harvest Engineering and Technology, (PO) PAU Campus, Ludhiana – 141 004, Punjab, India |
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vol. 24 (2010), nr. 4,
pp. 339-342
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streszczenie
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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słowa kluczowe
oyster mushroom, drying, texture, protein, peroxidase, catalase
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