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STUDY THE UTILIZATION OF MUSHROOMS IN VARIOUS TRADITIONAL FOOD PREPARATIONS. (Pleurotus sajor caju)
SHASHI GOUR, A.K. GOUR, SONAM AGRAWAL

Published in: International Journal of Agriculture Sciences
Volume- 9, Issue-42, pp.4683-4688, Sep 2017
DPI :-> 16.10077.IJAS.2017.V9I42.46834688.2020



Abstract
Utilization points of view, dried mushroom powder used in the formulation of mushroom mixed maize, jowar and rice soups showed that upto the level of 25% could be fortified without changing sensory quality characteristics. Maize soup gave better consumer preference and nutritionally had higher amount of ash and fibres. In vermicelli, mushroom powder could be supplemented upto the level of 10%in refined wheat flour for enhancing the nutritional quality of the product. At higher percentage, product was poor due to changes in textural quality. Cooking time was also decreased on supplementation of mushroom powder. The utilization of fresh mushroom in warri and pickles showed that warri could be made with good sensory quality characteristics by using 30 per cent blackgram, 20% per cent fresh mushroom and 50 per cent ash gourd. The product contained good amount of all the nutrients specially ash and fibre. These products could be well stored both in plastic jars and polypropylene bags upto 6 to 8 months without any deleterious effect. Mushroom pickles with lemon juice could be stored for 10 months in comparison to pickle prepared in oil. All the sensory quality characteristic was also good in pickles with lemon juice.

Key-Words / Index Term
Mushroom soup, Warri, Pickles nutritional quality, Storage, Sensory quality

How to cite this article
SHASHI GOUR, A.K. GOUR, SONAM AGRAWAL , “STUDY THE UTILIZATION OF MUSHROOMS IN VARIOUS TRADITIONAL FOOD PREPARATIONS. (Pleurotus sajor caju)”, International Journal of Agriculture Sciences, 9, Issue-42, pp.4683-4688, Sep 2017. DPI:16.10077.IJAS.V9.I42.2020