www.old.international-agrophysics.org / zeszyty

International Agrophysics
wydawca:Instytut Agrofizyki
im. B. Dobrzańskiego
w Lublinie
ISSN: 0236-8722

vol. 24, nr. 4 (2010)

poprzedni artykuł wróć do listy artykułów następny artykuł
Texture and quality parameters of oyster mushroom as influenced by drying methods
(pobierz wersję PDF)
Arumuganathan T.1, Manikantan M.R.2, Indurani C.1, Rai R.D.1, Kamal S1
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

vol. 24 (2010), nr. 4, pp. 339-342
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.
słowa kluczowe oyster mushroom, drying, texture, protein, peroxidase, catalase