• Mrs.C.Sathyalakshmi

DEVELOPMENT AND STANDARDIZATION OF READY – TO – EAT MUSHROOM PRODUCTS By Mrs.C.Sathyalakshmi Associate Professor Department of Food Science and Nutrition (HOD) Holy Cross Home Science College New Colony, Thoothukudi *************************************************************************** Abstract Introduction Eating well is one of the tastiest and easiest ways to improve one’s immune system to load up with the right groceries. “The best advice is to eat the healthiest diet you can – one emphasizing fruits, vegetables, and grains,” says William Pryor, (2008). Mushrooms have been considered as delicacy since the ancient terms and the Romans regarded it as a “Food of the Gods”. The Roman Caesars would have a food taster taste the mushrooms before the Caesar to make sure they were safe. Mushrooms have been used for centuries in Asia as both food and medicine. Even plain button mushrooms contain high levels of amino acids, several minerals and some B vitamins. Mushrooms help to keep a healthy body and ward of diseases. Objectives : • To develop ready to eat mushroom products like mushroom pickle, mushroom sauce and mushroom soup powder using white button mushroom, Agaricus bisporus. • To standardize the products by organoleptic evaluation. • To analyze the nutritional value of the ready to eat mushroom products. • To analyze the microbial load and to find the shelf life of the prepared mushroom products. Methodology 1) Selection of Raw Materials The fresh samples of white button mushrooms were purchased from the market and were weighed. It has been checked for its freshness through visual examination. 2) Development of Mushroom Products Ready – to – eat mushroom products such as mushroom pickle, mushroom sauce and mushroom soup powder were prepared. 3) Standardization of Recipes 4) Sensory Evaluation 5) Packing In the present study, retort pouches and vacuum bags were used for packing the ready – to – eat mushroom products. 6) Nutrient Analysis of the Ready – To – Eat Mushroom Products 7) Cost Analysis of the Ready – To – Eat Mushroom Products 8) Microbial Analysis of the Ready – To – Eat Mushroom Products Microbial analysis was done for the selected samples of ready – to – eat mushroom products. The analysis was done for the microorganisms such as aerobic plate count, yeast and mold, E.Coli, Salmonella and Clostridium. Conclusion From the present study it is concluded that the white button mushroom, Agaricus bisporus is a good source of protein and carbohydrate. It has low fat content; hence it is mostly suitable for people who are in diet. The shelf life of the pickle, sauce and soup powder was studied, the appearance of the product remained as such during the 45 days of shelf life at room temperature. There was no color change or bloating of the pack. The cost analysis of mushroom products showed that, the cost of 100 g mushroom pickle was Rs.13.20, mushroom sauce was Rs.14.30 and mushroom soup powder was Rs.17.00. As mushrooms are rich in nutrients it can be taken about 100 g or 3.5 ounces or roughly 2.5 cups of raw mushroom daily.

Mushroom, Nutrients,soup powder

"DEVELOPMENT AND STANDARDIZATION OF READY – TO – EAT MUSHROOM PRODUCTS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 3, page no.243-248, March-2019, Available :http://www.jetir.org/papers/JETIR1903F36.pdf

"DEVELOPMENT AND STANDARDIZATION OF READY – TO – EAT MUSHROOM PRODUCTS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 3, page no. pp243-248, March-2019, Available at : http://www.jetir.org/papers/JETIR1903F36.pdf