EFFECT OF DIFFERENT CARRIER AGENTS ON FREEZE DRIED BUTTON MUSHROOM

Author (s) : Dr.D.KARUNA THARA and N.VINODHARSHINI

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Abstract :
Mushrooms are a good source of protein, minerals, vitamins, and antioxidants along with numerous medicinal properties. Mushrooms are soft textured, highly perishable but are susceptible to microbial attack due to high level of moisture content. Drying of mushrooms is essential to carry out to reduce water activity. As mushrooms are very sensitive to temperature, choosing the right drying method can be the key for a successful operation. The preservation of aroma is essential for accessing quality of processed food products, and in particular for the case of mushrooms, which are very much used for culinary preparations because of their unique aroma. Freeze-drying has been identified as an effective method for drying of products with minimal deterioration to available food nutrients. Powder products produced from fruits like mushroom may present problems such as high hygroscopicity and caking due to the presence of low molecular weight sugars and acids with a low glass transition temperature. Thus, the use of carrier agents can result in powders with different thermal and microstructural properties, making easier the drying process and reducing the hygroscopicity of the dehydrated product. Carrier agents such as maltodextrin and soy protein isolate (SPI) when introduced into the feed solution, influence the properties and stability of the powder and exhibit comparable or even better encapsulating efficiency, and higher stability against oxidation.

Keywords : Freeze drying, button mushroom, texture, shelf life.

Conference Date : 17/09/2021

Pages : 66

Paper ID : IESMDT64