Value Addition in Oyster Mushroom

Abstract

Oyster Mushroom has many nutritional effect, medicinal use and used as a functional food. It contains low calorie, high protein, dietary fibre, vitamins and minerals. It is very promising in its agribusiness trend, but has a constraint low shelf life. Mushroom value chain classified into input suppliers, producers prepared with mushroom like soup powder, pickles, chips, paste, ketchup, noodles, pasta, biscuits, traders, processors and consumers. In India value addition in mushroom represents approximately 7% which is lower than some developing countries. Many novel value-added products can be prepared with mushroom like powder, pickles, chips, ketchup, noodles, pasta, biscuits. The shelf life of mushroom can be extended by the preserving in the form of pickle. The main aim of the present study is the sensory analysis and storability of mushroom pickle by applying different technology. The product has been evaluated for sensory attributes like colour, aroma, taste, texture and overall acceptability. The growth of fungus and changes in appearance at different storage period were also evaluated.

Introduction

I. INTRODUCTION

A. Requirement of mushroom

Mushroom is a fleshy spore bearing fruiting body of fungus and very nutritious natural vegetable which contains high quality protein, vitamins and fiber. It is widely used as vegetables and also as a traditional medicine. Mushroom is highly perishable and starts deteriorating after a few hours depending upon the storage conditions. The shelf life of mushroom varies from 1-2 days at the ambient temperature due to its high moisture content, delicate texture and unique physiology. The shelf life of mushroom can be extended by converting in to value added products.

B. Benefits of mushroom for a good  health

The value-added products not only reduces the post-harvest losses but also enhances the additional income to the mushroom growers and also provide nutraceutical low fat, protein rich food to the consumers. For increasing shelf life and also to increase the acceptability of the customer, mushroom is processed in the form of pickle. Pickle is a good appetizer consumed by all age of people which contain large amount of lactobacilli bacteria which are important for the digestion of grains and vegetables which have usual beneficial probiotic properties used by the body . For pickling proper concentration of salt is very important for better shelf life and also to reduce the infestation of mold, yeast and bacteria.

This is  a limiting  factor for mushroom marketing .Quality deterioration starts just after harvesting .Therefore, producer are not able to hold it as fresh for more days to market .Processing into value added products is one option producer can adopt to save the product from spoilage as well as to earn more money .Dehydration technology and value added   products are the  need of the hour for the mushroom growers not only to reduce the losses but also to enhance the income by value addition to boost the consumption of mushroom. Oyster mushroom is a common edible mushroom and is now grown commercially around the world for food. Oyster mushroom is used in sauces, pickle, etc. It is a popular type of mushroom linked to several health benefits.

II. LITERATURE REVIEW

GC Wakchaure , M Shirur , K Manikandan had collected the information regarding value-added products was undertaken from the fresh dried oyster mushroom. A good quality of crunchy oyster mushroom biscuits, comparable with commercially available biscuits in terms of appearance and taste were successfully prepared. Besides, pickle mushroom soup, mushroom jam and normal pakoda were successfully prepared from fresh oyster mushroom.

A Jahan , BK Singh had discussed about Mushroom are nutritious, medicinal and functional food. It contains low calories, high protein, dietary fiber, vitamins and minerals. It is very promising in its agribusiness trend, but has a constraint low shelf life. Mushroom value chain is classified into input suppliers, producers, traders, processors and consumers. Spawn suppliers played the major role in the distribution of inputs, collection and marketing of the produce.

Sunita Kumara Kamal , Dilip Kumar Pandey had  studied  the effect of three value added products developed  from oyster mushroom .The organoleptic quality of value added mushroom products  were determined by score given for sensory characteristics such as colour , flavour, taste , texture and general acceptability of by selected panel member on three developed value added products. In acceptability test the equivalent score for general acceptability above 85% in three value added products that indicates the product.

III. METHODOLOGY

A. Objectives

Present work is having following goals:

1. To learn about various value-added products from Oyster Mushroom.
2. To study about pickling of Oyster Mushroom.
3. To conduct sensory evaluation of the prepared Oyster Mushroom pickle

B. Method of preparation Oyster Mushroom Pickle

Method of preparation Oyster mixed and mustard Mushroom Pickle

The fresh healthy oyster mushrooms were collected from market and other ingredients like spices, mustard oil, acetic acid and vinegar were collected from the local market.

The experiments conducted for a period of one year.

Observation was recorded at the end of every month for the period of 2 months and 2 months interval for the period upto 12 months in order to see any change in

colour, aroma, texture, and appearance of fungus. Method of collection of sample was shown.

C. Preparation of Oyster Mixed and Mustard Mushroom Pickle

1.  The recipe of the oyster mushroom pickle was given in the above table. We Selected the fresh oyster mushroom from market and washed thoroughly with tap water to remove dust and dirt.
2. Then removed stalk and according to desire shape and size. The mushrooms were fried in mustard oil and the spices are added and mixed it properly.
3. For storing pickle glass jar was sterilized at 100?C and dried it properly. In some treatment acetic acid was used and vinegar was used.
4. For making mushroom pickle mustard oil was heated and put all the ingredients, fried for few seconds and added the fried mushroom and dry for 4 to 5 minutes in low flame till it blended properly.
5. Salt and remaining oil were added. The fried mushroom pickle was cooled and filled into sterilized glass jar and sealed air tight.

D. Flow chart of Oyster Mixed and Mustard Mushroom Pickle

F. Sensory Analysis

Sensory analysis is the identification, scientific measurement, analysis an interpretation of the properties of a product, as they are perceived through the five senses of sight, smell, taste, touch and flavour.

  The sensory properties of food are extremely important in addition to chemical and microbiological parameters, because these properties determine consume acceptance. This is why sensory tests are essential in terms of quality.

G. Hedonic Scale

A standard, bipolar, nine-point hedonic-type scale was used for testing acceptability of the pickle products. During evaluation, consumers were asked to taste the product and then indicate how much it was liked or disliked on a scale ranging from dislike extremely to like extremely. The responses were converted to numbers for data analysis,with dislike extremely=1,dislike strongly=2, dislike moderately =3, dislike slightly = 4, neither like nor dislike =5, like slightly =6, ……… like extremely = 9. Each treatment was coded with a random three- digit number. All possible serving sequences for each experiment were balanced across consumers. Analysis of variance was used to determine statistically significant difference using Minitab software.

IV. RESULT AND DISCUSSION

Statistical Analysis During the experiment, the mean values generated from sensory analysis were subjected to statistical analysis using ANOVA. The significance of each parameters influence on are specific attribute was calculated at 5%(P<0.05) significant level.

A. Statistical Analysis Of Sensory Analysis Of Oyster Mixed Mushroom Pickle Using Minitab Software

1. Statistical Analysis For Apperance

2. Statistical Analysis For Taste

3. Statistical Analysis For Flavour

4. Statistical Analysis For Textur

5. Stastitical Analysis For Aroma

6. Statistical Analysis For Overall Acceptibility

B. Stastistical Analysis Of Sensory Analysis Of Oyster Mustard Mushroom Pickle Using Minitab Software

1. Stastistical Analysis For Apperance

2. Stastistical Analysis For Taste

3. Stastistical Analysis For Flavour

4. Stastistical Analysis For Texture

5. Stastistical Analysis For Aroma

6. Stastistical Analysis For Overall Acceptability

V. ACKNOWLEDGMENT

We are exceptionally grateful to our guides Prof. Monali Madhusmita and our HOD  Dr. Satyananda Swain for their support and guidance .We feel earnest and thankful for the steady help and guidance given by them .We are likewise appreciative to our Principal Dr. Ch V S Parameswara Rao as well as for their motivation and support without which it would have been challenging as for as we are concerned to finish task.

Conclusion

Mushroom is highly perishable in nature. So, proper preservatives like salt, mustard oil, acetic acid and citric acid added during pickling act as natural preservatives for increasing the shelf life.The panelists also sensorially evaluated the product and gave the score for colour, aroma, and texture, taste and overall acceptability.The pickle product has been statistically evaluated for colour, flavour, taste, texture, and overall acceptability and found to be significant at 95%CIThe storability of the pickles in room temperature is also studied for 6months.

References

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Copyright

Copyright © 2022 Saswati Sahu, Barshalin Das, Priyadarsini Sahoo, Prof. Monali Madhusmita, Dr. Satyananda Swain. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.